Blueberry Coffee Cake

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5 from 6 votes

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www.theconsciousplantkitchen.com

This Blueberry Coffee Cake is a delicious vanilla cake packed with juicy blueberries and topped with a crunchy cinnamon crumble, perfect for a spring brunch or breakfast.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/blueberry-coffee-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time40

Cool Down1

Total Time1 50

Servings: slices

Calories: 253.7kcal

Author: Carine Claudepierre

Ingredients

2 ⅓ cups All-Purpose Flour (note 1)
3 teaspoons Baking Powder
1 cup Dairy-Free Greek Yogurt (note 2)
1 cup Unrefined Cane Sugar (note 3)
½ cup Light Olive Oil (note 4)
⅓ cup Almond Milk (note 5)
1 ¼ cups Blueberries fresh, or frozen
2 teaspoons Vanilla Extract

Crumb Toppings

½ cup All-Purpose Flour
6 tablespoons Unrefined Cane Sugar
1 teaspoon Cinnamon
4 tablespoons Light Olive Oil (note 4)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-inch square pan with parchment paper. Oil the sides and bottom of the pan. Set aside.
First prepare the crumb topping. In a small bowl, stir the crumb topping ingredients together until it forms a paste. Refrigerate while making the coffee cake batter.
In a large mixing bowl, whisk yogurt, oil, almond milk, vanilla extract, and sugar.
Fold in flour, baking powder, and use a rubber spatula to incorporate and form a thick, smooth cake batter.
Fold in 1 cup of blueberries and gently stir the batter to incorporate them evenly.
Pour the batter in the prepared pan. and sprinkle the remaining 1/4 cup of blueberries on top, slightly press them in the batter.
Remove the crumb from the fridge, use your fingers to rub the thick paste and form chunks and pieces that you sprinkle all over the top of the cake.
Bake the cake at 350 °F (180 °C) for 60-65 minutes, foiling the pan after 40 minutes to prevent the cake to brown too fast on top.
Insert a skewer in the center of the cake to check if the batter is set. If it comes out clean, remove the cake from the oven and let it cool down in the pan for 15 minutes at room temperature. If not, bake longer, in 5-minute increments, until the cake is set.
Cool down on a cooling rack before at room temperature for 3 hours before slicing into 16 portions.

Notes

Note 1: The recipe doesn't work with gluten-free flour or with almond flour. You can also swap all-purpose flour for white spelt flour.

Note 2: You can use any plain yogurt you like, like coconut yogurt, or soy yogurt. Regular Greek yogurt work too if you prefer using dairy.

Note 3: You can use any crystal sweetener, like coconut sugar, sugar, brown sugar, or unrefined cane sugar.

Note 4: Or any light vegetable oil you love, or melted plant-based butter.

Note 5: or any milk you love like oat milk, soy milk.

Storage: Store the cake in the fridge for up to 4 days in an airtight container.

Nutrition