This easy vegan Blueberry Coffee Cake puts a fruity twist on the classic cake! It’s a tender and fluffy dessert that features fresh blueberries and a warm cinnamon streusel in every bite.
With over 100 5-star ratings, my Vegan Coffee Cake is popular for good reason! It’s easy to make, deliciously fluffy, and always pairs perfectly with a cup of coffee or tea. But once the warmth of spring and summer rolls in, you’re going to want to swap the classic for this fruity Blueberry Coffee Cake instead!
Vegan blueberry coffee cake is a variation of the traditional dessert, just like my Pumpkin Coffee Cake, but doesn’t skip any of the warm spices or sweet flavors. The bottom layer is made from a fluffy lemon and blueberry cake while the cinnamon streusel on top gives every bite its infamous warmth and sweetness. Best of all, it’s jam-packed with berries. How could you resist?
How to make blueberry coffee cake
Find the complete recipe with measurements in the recipe card below.
Whisk the flour, baking powder, and salt together in a bowl. Next, cream the vegan butter, sugar, and lemon zest in the bowl of a stand mixer until fluffy and creamy. Beat in the vanilla and vegan yogurt.
Alternate adding the dry mixture and soy milk to the wet mixture, mixing on low speed until everything is just incorporated. Try not to overmix the batter as this can leave you with a dense cake!
Toss the fresh blueberries in a bowl of flour before folding them into the cake batter.
Transfer the cake batter to your prepared cake pan, using a spatula to spread it out to the sides.
Meanwhile, make the streusel by combining the flour and sugars in a bowl. Add the cinnamon, then a drizzle of melted butter. Stir with a fork until crumbs form.
Sprinkle the cinnamon streusel over the coffee cake batter.
Bake the cake until a toothpick inserted in the middle comes out clean. Let your vegan blueberry streusel coffee cake cool for a few minutes, then slice and enjoy!
Variations
- Gluten free – Substitute the all purpose flour for a quality 1:1 gluten free flour mix, like King Arthur and Better Batter.
- Oil free – Replace the vegan butter in the cake with applesauce, and omit the butter in the streusel.
- Extra lemon – Add 1 extra teaspoon of lemon zest into the batter if you’re craving a lemon blueberry coffee cake.
- Frozen blueberries – These will work just as well as fresh blueberries. Do not thaw them before folding them into the batter or else they’ll turn the cake purple.
- Different berries – You can make this recipe with any other summer berry you love! Try it with strawberries, raspberries, or blackberries.
- Different baking pan options – I baked this cake in a 9-inch square pan but you can use a 9-inch round cake pan or two loaf pans instead.
Frequently asked questions
Surprisingly, no! It’s called “coffee cake” because it’s meant to be eaten as you sip on a cup of coffee or tea rather than pouring it right into the batter.
Absolutely. When the batter is ready, pour it ⅔ of the way full into a lined muffin tin. Top each one with the streusel, then bake at 350ºF for about 18-22 minutes.
The cake is best when it’s eaten right away but you can store any leftover slices in an airtight container in the fridge for up to 5 days.
Yes, it freezes very well! Wrap the cake or slices in a layer of plastic wrap, then aluminum foil to prevent freezer burn. Freeze for up to 3 months.
Want more blueberry baked goods?
- Lemon Blueberry Bread
- Vegan Blueberry Scones
- Easy Blueberry Crisp
- Vegan Blueberry Muffins
- Lemon Blueberry Lavender Cake
Blueberry Coffee Cake
Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegan butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1/2 cup vegan yogurt or applesauce
- 1 cup soy milk
- 1 1/2 cups fresh blueberries or frozen
- 1 tablespoon all purpose flour
Streusel Topping
- 1/4 cup brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons vegan butter, slightly melted
Instructions
- Preheat the oven to 350 degrees F and grease a 9 inch square or round pan.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl with an electric hand mixer (or stand mixer with the paddle attachment), cream together the softened vegan butter, sugar and lemon zest until fluffy and creamy.
- Beat in the vanilla and vegan yogurt or applesauce. Alternate adding the flour mixture and soy milk, in 2-3 parts and mix on low speed until incorporated. Scrape down the sides and bottom of the bowl as needed. Be careful not to over mix the batter.
- Toss the blueberries in a bowl with the tablespoon of flour, then carefully fold into the cake batter, being careful not to break the berries (as much as possible).
- Add the cake batter to the pan and spread evenly; it will be thick.
- In a medium bowl, combine the flour and sugars for the streusel topping. Add the cinnamon, if using. Drizzle the melted vegan butter into the bowl and stir with a fork until crumbs form.
- Sprinkle the streusel topping over the cake batter and bake for 45-55 minutes, until a toothpick inserted in the middle comes out clean.
- Transfer to a wire rack and let cool for 30 minutes before serving.
Notes
- For gluten free, use a quality gluten free flour mix.
- If using frozen blueberries, make sure to stir them in frozen, not thawed, or they will turn your cake purple.
I went nutritious-athlete-intense on this, and used only applesauce instead of oil/butter. I also replaced 1/2 cup of flour with lupini bean flour (extra protein and fiber), and replaced the sugar with Lakanto monk fruit/erythritol sweetener. For the crumble, I used ~2 tablespoons of applesauce. I also used elderberries in the freezer from my September harvest. I left it in the oven for an extra 20 minutes. The center piece was def still undercooked, the outer edges a bit overcooked (but honestly still totally delicious!). I think I’d only do 3/4 C of applesauce instead of a full cup next time, but a total win for only 88 calories per slice! 1.1 g fat, 13.2 g carbs, 3.2 g fiber, 4.9 G protein. ….incase anyonewants to know 😁
Delicious and one I will definitely make again. My mixer is broken so I had to beat it by hand with my wooden spoon. I also only had an 8×8 pan, so it was thicker, I let it bake 65 minutes. It came out fluffy, moist, and delicious! Thank you for the recipe.
I’m so glad to hear the cake came out delicious! Thank you for sharing your fabulous review and baking experience!
I made this on Easter for my non-vegan family and everyone loved it! Another 5-star recipe from you, Nora 🙂
I appreciate your wonderful feedback and review! Thank you for using my recipes!
I used crushed pineapple instead of applesauce because I had to get rid of it, but omg. We finished the whole thing in 2 days. Was so good! Had to cook it a bit longer but may have been because of my pineapple substitution
Awesome that the coffee cake turned out wonderful. I bet is was delicious with the pineapple! Thank you for sharing your great idea and feedback!
Did you use canned?
My niece made this when I was visiting her and it was terrific!! Can you substitute regular butter, milk and yogurt for this recipe. I am not vegan myself and don’t have these items on hand and don’t want to purchase something that I won’t use on a regular basis.
Thanks so much for the wonderful review and feedback! I’m sure the recipe would work with the same amount of regular butter, milk, and yogurt instead.
Used gluten free flour and have to say this is the best vegan sponge ever!!! So moist and love the blueberry and lemon flavour with the crumble topping 😋
That is fantastic! Thanks for your fabulous feedback and review!
This cake is amazing! Made it a few days ago and making another one today! My family loved it. It is perfectly balanced, moist, just the perfect amount of sweetness, and the hint of lemon is wonderful. Thank you!
So great to hear the cake was wonderful for you and your family! Thanks for your specific, terrific feedback and review! Happy cooking!
I made this recipe for brunch it was very easy to follow and came out great. The struesel topping made a lovely texture topping. As I am a lemon fan next time I would add more lemon zest ! Thank you Nora for another great recipe
You are welcome, Dosa! Thanks for your wonderful feedback and review! I’m glad the cake was easy and delicious for you!
This is so good! I was worried when the batter was super thick, but it turned out awesome and helped suspend the blueberries in the cake. I used frozen blueberries and it worked great. I made a loaf and some muffins, both turned out super moist.
How fabulous the cake turned out great for you! Thanks for sharing your fantastic review and feedback!
Can this be frozen?
Does this store in the fridge? Made it today I’m excited to try it!
Hi Dana. The cake is best when it’s eaten right away but you can store any leftover slices in an airtight container in the fridge for up to 5 days. Enjoy!