With the 4th of July coming up, perhaps some of you are looking for a recipe to serve at your social-distanced 4th celebrations? Look no further than this simple Vegan Blueberry Coffee Cake. This recipe has been in my family for years, as you can tell from the recipe in the picture below. It is a family favorite! Every time the kids come home from college, they always ask me to make it for breakfast. It has a rich, buttery cake with a sweet cinnamon sugar topping. It’s the perfect breakfast to wake up to for the 4th of July. I LOVE this coffee cake and I’m sure you will too!
The blueberries are the key to this recipe. Our secret to keeping the blueberries from sinking to the bottom of the dish is to coat them in a layer of flour. This will help them hold their position in the cake so you don’t get a big blueberry mess on the bottom of your pan.
Another secret to this recipe is a good Non-Dairy Butter. The butter makes the cake light, fluffy, and creamy all at the same time! We always use Earth Balance Vegan Buttery Sticks when we’re baking. They work just like regular butter and taste amazing!
Also, given that this recipe is called Vegan Blueberry COFFEE Cake. You need to pair this dish with one of our breakfast beverages, preferably our Vegan Mint Iced Coffee. Nothing beats a good cup of coffee and a slice of coffee cake in the morning!
Vegan Blueberry Coffee Cake
This Vegan Blueberry Coffee Cake is light, buttery, and sure to start your morning off right! This dish is sure to become a fan favorite in your household!
- Prep Time: 15m
- Cook Time: 40m
- Total Time: 55m
- Serves: 9
- Yield: 9 Large pieces
- Category: Breakfast, Dairy Free, Egg Free, Nut Free, Vegan
Ingredients
Cake Ingredients
- 2 c All-Purpose Flour
- 3 tsp. Baking Powder
- 1/2 tsp. Salt
- 1/2 c Sugar
- 1 Equivalent Egg Replacer
- 1 c Non-Dairy Milk
- 1/4 c Melted Non-Dairy Butter
- 1 c Blueberries
Cinnamon Sugar Topping
- 1/2 c Brown Sugar
- 1/3 c All-Purpose Flour
- 1 tsp. Cinnamon
- 1/4 c Cold Non-Dairy Butter
Instructions
- Turn oven on to 375 degrees. Rinse blueberries and set aside. Melt the 1/4 cup of butter and let it come to room temperature.
- In a medium bowl, mix the flour, baking powder, salt and sugar together. Add the egg replacer and the non-dairy milk to the flour mixture and mix until all the clumps are gone. Pour in the melted non-dairy margarine and mix until blended.
- Coat the blueberries in flour. This will keep the blueberries from sinking to the bottom. Gently fold blueberries into the cake mixture and pour into a 8x8 baking pan.
- Make the cinnamon sugar topping by mixing the brown sugar, flour and cinnamon ingredients in a small bowl. Add the ¼ cup cold non-dairy margarine and mix to form small balls for the topping. You can do this by using two knives, a pastry cutter or your hands to mix. I like to use my hands because I find it easier to mix that way.
- Sprinkle the topping evenly on top of the coffee cake batter. Place in the oven and bake 35-40 minutes.
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