Blueberry coffee cake on plate surrounded by blueberries

Blueberry Coffee Cake – Without Dairy or Eggs

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This blueberry coffee cake is a delicious treat that’s easy to make! Enjoy the flavors of cinnamon and brown sugar, just right for a coffee break. I wanted to create a recipe that I loved as much as a box mix crumb cake…sooo good but unfortunately quite sweet and not the healthiest option around.

This cake has the beautiful color and sweet flavor of blueberries. Unlike most cakes, it is: vegan, lower in sugar, higher in fiber, and lower in fat and saturated fat. You may have noticed that this is in fact the first cake recipe I have shared on this blog. Why? Cakes are delicious but become trickier to make when trying to make a healthier recipe. Ingredients like fat and sugar add moisture and flavor to cakes, so this took me quite a few trials to ensure it tasted great.

And while this blueberry coffee cake is baked in the oven as a standard coffee cake is, I have also made it in an Instant Pot. I explain how in the recipe notes. This is a great option if you want to bake on a hot summer’s day.

Ingredients

Bowls of dry ingredients, wet ingredients, streusel topping, and blueberries

Ingredient Notes

  • All-purpose flour – I suggest using unbleached flour. Whenever baking, spoon the flour lightly into a dry measuring cup and level with a knife. If you have a scale, weight the flour instead of using measuring cups for better accuracy
  • White whole-wheat flour -this is lighter in texture and flavor than regular whole wheat flour. Another possibility is whole wheat pastry flour, although this blueberry coffee cake recipe hasn’t been tested with that type of flour.
  • Brown sugar – helps with the texture of the cake and streusel. Look for USDA organic brown sugar for vegan sugar.
  • Plant-based milk – I made this with vanilla soy milk. I imagine other plant-based milk alternatives would be equally good, but have not tried them in this recipe.
  • Applesauce – this is used to add moisture and help with replacing eggs. I use my Homemade Honeycrisp Applesauce, which is made with no added sugar.
  • Ground flaxseed – mixed with warm water, this also is used to help replace eggs.
  • Blueberries – I made this with fresh blueberries, but you can just as easily use frozen ones. The frozen blueberries do tend to warm up quickly and shed their juice. I would place these right from the freezer into the dry ingredients and mix them to try to keep them separated. If you wind up with blue streaks in the coffee cake, no worries – it will look cool and taste just as good!
  • Plant-based butter substitute – I used a rather firm one that comes in a tub. Nonetheless, it melts much more quickly than dairy butter. be sure to use it right from the refrigerator. If it warms up too much, you will have more of a cinnamon frosting than the crumbs of a streusel (which still tastes amazing).
  • Ceylon cinnamon – I just found this type of cinnamon, which has a bit of a different and lighter flavor than the “regular” cassia cinnamon you may be used to. It is a little pricey, but this is just the right type of recipe to highlight it’s more delicate taste. You can read more about it in this article from Bon Appetit.

How to Make Blueberry Coffee Cake

Blueberry coffee cake in pan with pastry blender and bowl of batter
  1. In a small bowl, combine the all-purpose flour, white whole wheat flour, brown sugar, baking powder, and salt. Stir with a whisk.
  2. In a medium bowl, add the plant-based milk, applesauce, olive oil, water, and ground flaxseed. Mix well with a whisk.
  3. Add the dry ingredients into the wet ingredients and stir just until mixed with a large spoon. Add the blueberries and fold in, being careful not to break them.
  4. Preheat the oven to 350°F. If using a regular pan, spread a little olive oil on the bottom and sides of the pad with a paper towel.
  5. In a separate small bowl, add the streusel ingredients: brown sugar, all-purpose flour, plant-based butter, cinnamon, and salt. Cut the plant-based butter into smaller pieces with a pastry blender or 2 knives.
  6. Spread half of the batter evenly in the pan. Sprinkle half of the streusel batter on top. Spread the rest of the batter on top of the streusel layer, and finish by sprinkling the rest of the streusel on top.
  7. Bake for about 35 minutes until the top is lightly browned. Check doneness with a cake tester or toothpick: when inserted into the center it should come out clean. Remove from the oven and let the cake cool. Unclasp the pan ring, slice the cake, and serve.

Instant Pot Directions

Use a 7″ nonstick springform pan. Don’t grease the pan. Layer half of the batter, half of the streusel, the rest of the batter, and the rest of the streusel topping. Cover the pan with aluminum foil.

Place the steamer rack into the liner of a 6 quart Instant Pot. Add a cup of water. Then place the foil-wrapped pan on top of the steamer. Try to make sure it is flat. Close the lid and make sure the pressure release valve is in the middle float position.

Set on pressure cook – high for 45 minutes. Allow the pressure to release naturally for 15 minutes. Then release any remaining pressure by turning the valve to the open position. Open the lid and let the pan cool until it can be handled. Carefully remove from the liner with potholders. Unwrap the foil, and allow the blueberry coffee cake to cool before unclasping the pan ring, removing the cake from the bottom, and slicing it into pieces.

This is what the Instant Pot version looks like:

slice of instant pot blueberry coffee cake on white plate with fork and blueberries

Storage

Store this cake in a covered container at room temperature for up to 2 days. Or, store wrapped in foil or in a container in the freezer for up to 2 months. To defrost, pull out of the freezer and let it sit at room temperature for a few hours.

blueberry coffee cake without dairy or eggs on white plate with blueberries

Related Recipes You May Enjoy

Blueberry coffee cake on plate surrounded by blueberries

Blueberry Coffee Cake – Without Dairy or Eggs

Melissa Altman-Traub
Delectable and satisfying – try this coffee cake fresh and warm from the oven. Made with fresh blueberries and light and fragrant Ceylon cinnamon. A delicious and lighter vegan treat!
5 from 11 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8
Calories 243 kcal

Equipment

  • Oven
  • 8½" round springform pan
  • 1 medium sized mixing bowl
  • 2 small bowls
  • Pastry blender or 2 knives
  • Measuring spoons
  • Measuring cups or scale
  • mixing spoons

Ingredients
  

Batter

  • 1 cup (125 gm) all-purpose flour
  • 1 cup (110 gm) white whole-wheat flour
  • ¼ cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup plant-based milk
  • cup applesauce
  • 2 tablespoons light olive oil
  • 2 tablespoons warm water
  • 1 tablespoon ground flaxseed
  • cups blueberries, fresh or frozen

Streusel

  • ¼ cup brown sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons plant-based butter
  • 1 teaspoon Ceylon cinnamon
  • ¼ teaspoon salt

Instructions
 

  • In a small bowl, combine the all-purpose flour, white whole wheat flour, brown sugar, baking powder, and salt. Stir with a whisk.
  • In a medium bowl, add the plant-based milk, applesauce, olive oil, water, and ground flaxseed. Mix well with a whisk.
  • Add the dry ingredients into the wet ingredients and stir just until mixed with a large spoon. Add the blueberries and fold in, being careful not to break them.
  • Preheat the oven to 350°F. If using a regular pan, spread a little olive oil on the bottom and sides of the pad with a paper towel.
  • In a separate small bowl, add the stresusel ingredients: brown sugar, all-purpose flour, plant-based butter, cinnamon, and salt. Cut the plant-based butter into smaller pieces with a pastry blender or 2 knives.
  • Spread half of the batter evenly in the pan. Sprinkle half of the streusel batter on top. Spread the rest of the batter on top of the streusel layer, and finish by sprinkling the rest of the streusel on top.
  • Bake for about 35 minutes until the top is lightly browned. Check doneness with a cake tester or toothpick: when inserted into the center it should come out clean. Remove from the oven and let the cake cool. Unclasp the pan ring, slice the cake, and serve.

Notes

The nutrition estimate is from VeryWellFit.
Vanilla soy milk was used for recipe testing and in the nutrition estimate
Fresh or frozen blueberries can be used. If using frozen blueberries, don’t defrost them first.
I suggest Ceylon cinnamon for a nice, light cinnamon flavor, but regular cinnamon is very good in this recipe too.
This recipe was also tested using a 6 quart Instant Pot Duo pressure cooker.
Instant Pot directions:
Use a 7″ nonstick springform pan. Don’t grease the pan. Layer half of the batter, half of the streusel, the rest of the batter, and the rest of the streusel topping. Cover the pan with aluminum foil.
Place the steamer rack into the liner of a 6 quart Instant Pot. Add a cup of water. Then place the foil-wrapped pan on top of the steamer. Try to make sure it is flat. Close the lid and make sure the pressure release valve is in the middle float position.
Set on pressure cook – high for 45 minutes. Allow the pressure to release naturally for 15 minutes. Then release any remaining pressure by turning the valve to the open position. Open the lid and let the pan cool until it can be handled. Carefully remove from the liner with potholders. Unwrap the foil, and allow the blueberry coffee cake to cool before unclasping the pan ring, removing the cake from the bottom, and slicing it into pieces.
Keyword Blueberry, Cake, Coffee cake, Vegan

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