This vegan blueberry coffee cake smells delicious while baking, you'll see. But the best comes when you taste it, yum, this treat is perfect for the afternoon or breakfast.
15 minutesmins
25 minutesmins
0 minutesmins
40 minutesmins
8servings
Calories: 414kcal
Ingredients
Topping- Streusel
1cupflour
1/3cupsugar
lemon zest
1/3cupoil
Cake
3/4cupof almond or soy milk
2teaspoonslemon juice
1¼cupflour
2teaspoonsbaking powder
1/2teaspoonsalt
1/3cupsugar
1/2cupof oil
1cupfrozen or fresh blueberries
Instructions
Preheat the oven to 350ºF.
Measure out the milk and pour the two tablespoons of lemon juice into it. Set aside.
In a bowl, mix the flour with the baking powder and salt. Add the sugar, oil, and milk with the lemon juice. Add the blueberries and mix carefully.
Spread the batter into a prepared baking pan or baking dish.
Make the streusel by mixingthe sugar, the lemon zest, and the oil. Sprinkle evenly over the batter.
Bake for 20-25 minutes until a cake tester comes out clean and the top is starting to brown. Let it cool before trying it.
Notes
Make it with strawberries or cherries if you can't find frozen or natural blueberries.
This recipe is adapted from the book "Vegan Brunch" by Isa Moskowitz.