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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