The moment I unwrapped a bright bundle of fresh blueberries at the farmer’s market, I knew I had to create something special. Their vibrant hue and sweet-tart aroma whispered promises of summer, and as I wandered home, an idea began to blossom. Imagine biting into a slice of Vegan Blueberry Coffee Cake, where each mouthful is infused with the zest of lemon and finished with a crumbly streusel topping. This cake is not just dessert; it’s a celebration, a comforting hug for the soul, perfect for brunch or an afternoon pick-me-up.
As the rich scent of baking fills my kitchen, I feel excitement bubbling over—this delight is easy to whip up, and it’s completely plant-based! A delicious blend of creamy silken tofu and vegan margarine makes it surprisingly light, while the fresh blueberries add a burst of juiciness that is truly irresistible. Whether you’re trying to impress friends or simply treating yourself after a long day, this Vegan Blueberry Coffee Cake is here to make every moment sweeter. So roll up your sleeves and let’s get baking!
Why choose this Vegan Blueberry Coffee Cake?
Deliciously vegan: This cake proves that plant-based recipes can be indulgent without sacrificing flavor or texture.
Bright flavors: The combination of fresh blueberries and zesty lemon creates a refreshing bite that awakens your taste buds.
Effortless preparation: With straightforward steps and easy-to-find ingredients, this cake is perfect for both novice and experienced bakers.
Versatile treat: Great for breakfast, brunch, or dessert, this coffee cake is a delightful addition to any gathering.
Healthy twist: By using silken tofu and vegan margarine, you satisfy your sweet tooth without the guilt.
This Vegan Blueberry Coffee Cake not only elevates your breakfast but makes an excellent centerpiece for any occasion!
Vegan Blueberry Coffee Cake Ingredients
• Here’s everything you’ll need to create this scrumptious cake!
For the Batter
- Vegan margarine – creates a tender, rich base for the cake.
- White granulated sugar – sweetens the cake perfectly, balancing the fruit’s tartness.
- Soft silken tofu – acts as a wonderful egg substitute, adding moisture without any eggy flavor.
- Plant-based milk – keeps the batter creamy; oat or almond milk works great!
- Finely grated lemon zest – infuses zesty brightness into every bite.
- Vanilla extract – adds a warm, comforting flavor that complements the blueberries.
- All-purpose flour – provides the structure for your cake.
- Baking powder – helps the cake rise, making it light and fluffy.
- Fine sea salt – enhances sweetness by balancing flavors.
For the Topping
- Fresh blueberries – the star of the show; choose plump, juicy ones for best results!
- White granulated sugar – adds a touch of sweetness to the streusel topping.
- Light brown sugar – brings a hint of caramel flavor and moisture.
- All-purpose flour – gives the streusel its crumbly texture.
- Vegan margarine, melted – binds the streusel together, creating delicious clumps.
For the Icing
- Powdered sugar – gives the icing its sweetness and smooth texture.
- Vegan margarine, melted – helps achieve a creamy consistency.
- Lemon juice – adds a tangy kick that brightens the icing wonderfully.
With these ingredients, you’re well on your way to baking a delightful Vegan Blueberry Coffee Cake that will brighten your breakfast bliss!
How to Make Vegan Blueberry Coffee Cake
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Preheat your oven to 350°F (175°C). This is the perfect temperature for getting that cake wonderfully golden and fluffy.
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Cream together 170 g of vegan margarine and 300 g of white granulated sugar in a mixing bowl until it’s light and fluffy. This process helps incorporate air for a soft texture.
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Blend in 150 g of soft silken tofu, 190 g of plant-based milk, 1 ½ tablespoons of finely grated lemon zest, and 1 tablespoon of vanilla extract until everything is smooth and well-combined.
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Combine the dry ingredients: In a separate bowl, whisk together 360 g of all-purpose flour, 2 ¼ teaspoons of baking powder, and ¾ teaspoon of fine sea salt.
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Mix the dry ingredients gradually into the wet mixture until just combined. Be careful not to over-mix; a few lumps are perfectly fine!
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Fold in 300 g of fresh blueberries gently, ensuring they are evenly distributed without breaking them apart.
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Prepare your streusel topping by mixing together 100 g of white granulated sugar, 50 g of light brown sugar, 90 g of all-purpose flour, and 75 g of melted vegan margarine until crumbly.
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Spread the cake batter evenly into a prepared baking dish (greased or lined) and generously sprinkle the streusel mixture on top.
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Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it for that lovely golden brown color!
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Cool the cake in the pan for 10 minutes, then transfer it to a wire rack before topping it with icing made from 130 g of sifted powdered sugar, 30 g of melted vegan margarine, and 10 to 15 g of lemon juice until smooth.
Optional: Garnish with additional fresh blueberries or a sprinkle of lemon zest for an extra touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vegan Blueberry Coffee Cakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing all ingredients and refrigerating it until you’re ready to bake. Just make sure to cover the bowl tightly to prevent browning of the blueberries. You can also prepare the streusel topping and store it in an airtight container for up to 3 days in the fridge. When you’re ready to serve, simply pour the batter into your baking dish, sprinkle on the chilled streusel topping, and bake as directed. This way, you’ll enjoy fluffy, delicious cake with minimal effort, fitting perfectly into your busy schedule!
Expert Tips for Vegan Blueberry Coffee Cake
- Use Fresh Blueberries: Opt for ripe, plump blueberries for the best flavor and moisture. Frozen ones can make the batter soggy.
- Don’t Over-Mix: Only mix until just combined; over-mixing can lead to a dense cake instead of a light Vegan Blueberry Coffee Cake.
- Streusel Consistency: Ensure your streusel is crumbly but not too wet; add more flour if it becomes too pasty, as a good topping adds texture.
- Check for Doneness: Start checking the cake at 45 minutes; ovens vary, and a toothpick should come out clean for perfect baking results.
- Cooling Time: Letting the cake cool before icing helps prevent the icing from melting away; aim for room temperature for the best results.
How to Store and Freeze Vegan Blueberry Coffee Cake
Room Temperature: Keep leftover cake covered at room temperature for up to 3 days. This ensures it stays moist without fridge coldness affecting the texture.
Fridge: Store in an airtight container in the refrigerator for up to a week. Be sure to let the cake reach room temperature before serving for the best flavor.
Freezer: Wrap slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight before enjoying that delightful Vegan Blueberry Coffee Cake again.
Reheating: To reheat, simply warm in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for about 10 minutes, making every bite as fresh as the first!
Vegan Blueberry Coffee Cake Variations
Feel free to get creative and make this delightful cake truly your own!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a completely gluten-free treat!
- Nutty Delight: Add ½ cup of chopped walnuts or pecans to the batter for a delightful crunch and flavor contrast.
- Lemon Icing Swirl: Mix in some lemon zest into the icing to amplify that zesty kick and make it even more refreshing.
- Berry Medley: Swap out blueberries for raspberries or blackberries, or use a mix for a berry explosion in every bite!
- Spiced Version: Add a teaspoon of cinnamon or nutmeg to the batter for warm, festive spices that dance on your palate.
- Choco Twist: Toss in 100 grams of vegan chocolate chips for a deliciously indulgent twist that chocolate lovers will adore.
- Maple Topping: Replace the granulated sugar in the streusel with maple sugar for a deeper, more complex sweetness.
- Creamy Layer: For an extra layer of decadence, spread a layer of vegan cream cheese between the batter and streusel before baking.
These variations open up endless possibilities for customizing the Vegan Blueberry Coffee Cake, ensuring each slice can be a new adventure!
What to Serve with Vegan Blueberry Coffee Cake?
Creating a memorable meal is all about finding the perfect complements to enhance every bite.
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Fresh Fruit Salad: A mix of seasonal fruits adds freshness and brightness, balancing the cake’s sweetness with deliciously vibrant flavors.
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Cinnamon Oatmeal: The warm, comforting notes of oatmeal pair beautifully; a sprinkle of cinnamon draws out the cake’s blueberry essence.
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Vanilla Almond Milk: This creamy beverage not only hydrates but its nutty flavor complements the citrus notes found in the cake, creating a delightful pairing.
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Chai Latte: The spiced warmth of a chai latte enhances the cake’s flavors, making for a cozy brunch experience or afternoon treat.
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Lemon Sorbet: A refreshing scoop of lemon sorbet creates a citrusy contrast, elevating the cake’s flavor profile while cleaning the palate.
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Maple Glazed Pecans: These nutty bites add a delightful crunch and a hint of sweetness that pairs well with the softness of the coffee cake.
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Mocha Coffee: Enjoy a cup of rich, mocha coffee with it— the chocolate undertones play off the blueberries, creating a symphony of flavor.
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Dark Chocolate Drizzle: A drizzle of melted dark chocolate over slices for added decadence takes this coffee cake experience to a whole new level!
Vegan Blueberry Coffee Cake Recipe FAQs
What type of blueberries should I use?
Absolutely! For this Vegan Blueberry Coffee Cake, opt for fresh, ripe blueberries that are plump and juicy. Look for berries that are firm and have a deep color. Avoid any with dark spots all over or signs of mold, as these may affect the overall taste and texture of the cake.
How should I store leftover Vegan Blueberry Coffee Cake?
You can keep leftover cake covered at room temperature for up to 3 days, which helps retain its moisture. If you prefer to prolong its freshness, store it in an airtight container in the refrigerator for up to a week. Just let it warm to room temperature before serving for the best flavor!
Can I freeze Vegan Blueberry Coffee Cake?
Yes! To freeze, slice the cake into individual portions and wrap each slice tightly in plastic wrap, then cover them with aluminum foil to prevent freezer burn. It’s best to freeze it within 1-2 days after baking for optimal flavor. You can keep it in the freezer for up to 3 months, and when you’re ready to indulge, simply thaw in the fridge overnight.
What should I do if my cake is too dense?
If you find that your Vegan Blueberry Coffee Cake comes out dense, it could be due to over-mixing the batter. Next time, make sure to mix the dry ingredients into the wet ones just until combined—lumps are completely okay! Additionally, verify that your baking powder hasn’t expired, as outdated leavening agents can also contribute to density.
Can my pet eat this cake?
It’s best to keep this Vegan Blueberry Coffee Cake away from pets, especially because of the sugars and certain ingredients like plant-based milk, which can cause digestive discomfort in some animals. Always check with your vet before introducing new foods to your pet’s diet.
Are there any allergies I should be aware of?
Absolutely! This cake is vegan, but be mindful of those who may have specific allergies. For instance, ensure that the margarine is dairy-free, as some brands may contain traces of dairy. Also, if you’re serving guests, consider checking if anyone is allergic to nuts, as plant-based milk options often include almond or other nut varieties.
Vegan Blueberry Coffee Cake to Brighten Your Breakfast Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Cream together 170 g of vegan margarine and 300 g of white granulated sugar until light and fluffy.
- Blend in 150 g of soft silken tofu, 190 g of plant-based milk, 1 ½ tablespoons of finely grated lemon zest, and 1 tablespoon of vanilla extract until smooth.
- In a separate bowl, whisk together 360 g of all-purpose flour, 2 ¼ teaspoons of baking powder, and ¾ teaspoon of fine sea salt.
- Mix the dry ingredients gradually into the wet mixture until just combined.
- Fold in 300 g of fresh blueberries gently.
- Prepare your streusel topping by mixing together 100 g of white granulated sugar, 50 g of light brown sugar, 90 g of all-purpose flour, and 75 g of melted vegan margarine until crumbly.
- Spread the cake batter into a prepared baking dish and sprinkle the streusel mixture on top.
- Bake for 45-55 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then wire rack it before icing.
- Mix 130 g of sifted powdered sugar, 30 g of melted vegan margarine, and 10 to 15 g of lemon juice until smooth.