Easy Blueberry coffee cake recipe (vegan): moist, packed with fresh blueberries, with crunchy oat streusel.
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If you've been hunting for a blueberry coffee cake recipe that's genuinely easy, properly moist, and bursting with fresh blueberries, this blueberry coffee cake recipe is for you. It's a vegan blueberry coffee cake recipe with a thick layer of crumb topping, loads of fresh juicy blueberries, and a soft cake crumb that somehow tastes even better the next day with a cup of coffee.
Ingredients
You'll find everything in a normal grocery store, and if you can grab a punnet of farmers market berries in season, the flavor of the blueberries really shines.
- Fresh blueberries: this is the best blueberry coffee cake when you use fresh berries-think juicy berries that melt into jammy pockets.
- Apple cider vinegar + non-dairy milk: a classic vegan "buttermilk" trick for a moist crumb and gentle rise.
- Rolled oats in the streusel: gives that delightful streusel crunch without needing cold butter or a pastry cutter (but I've added a buttery streusel option below if you prefer a classic recipe vibe).
- Brown sugar in the topping: brings a caramel-y sweetness to the crumble topping and makes the crumbly topping extra moreish.
If you track nutritional information or daily values, the easiest approach is to run the following ingredients through your preferred nutrition calculator-brands (especially plant milk) can change totals quite a bit.
If you love blueberry desserts, don't miss our collection of 30 Delicious Vegan Blueberry Dessert Recipes for even more berry-filled baking inspiration.
You will need...
Cake
- granulated sugar
- neutral oil (canola, vegetable, or sunflower)
- oat milk (or other non-dairy milk)
- vanilla extract
- apple cider vinegar
- all-purpose flour / plain flour
- salt
- baking powder
- bicarbonate of soda
- fresh blueberries
Streusel
- light brown sugar
- rolled oats
- all-purpose flour / plain flour
- ½ tsp/1g ground nutmeg
- neutral oil
- water
- sea salt
For exact quantities see the recipe card below.
Directions
Preheat oven to 350°F/175 C. Grease or line an 8" x 8"/20cm x 20cm baking pan with parchment.
Make the streusel:
In a small bowl combine the sugar, oats, flour, and nutmeg. Stir to distribute everything evenly.
Pour in the oil and water. Use a fork to stir vigorously until everything is wet and forms crumbles.
Make the cake:
Wash and dry the blueberries. In a medium bowl toss 1 ½ cups/225g blueberries with 1 tbsp/8g flour.
In a large bowl, combine the sugar and oil. Whisk to blend.
Add in the oat milk, vinegar, and vanilla extract. Whisk until smooth and well emulsified and the sugar is mostly dissolved.
Add the flour, baking powder, baking soda, and salt. Stir until smooth and no lumps of flour remain.
Fold in the flour-coated blueberries.
Pour the batter into prepared baking pan and shake to level, pushing all the way to the corners as needed (right into the sides of the bowl-clean corners!).
Place the remaining ½ cup blueberries on top of the batter so they will burst and gel during the baking, peeking through the streusel.
Sprinkle the streusel over the top of the batter.
Bake for 45-55 minutes until a skewer inserted comes out clean or crumbs. You may need to poke a couple different places because of the blueberries.
Allow to cool in the pan for at least 10 minutes before removing and allow to cool completely.
Store at room temperature for up to 3 days or in the freezer for up to 1 month. Cake does well the next day when the flavours have had time to sit.
📖 Recipe
Easy Vegan Blueberry Coffee Cake Recipe
- Total Time: 35 minutes
- Yield: 9 slices 1x
- Diet: Vegan
Description
Easy Blueberry coffee cake recipe (vegan): moist, packed with fresh blueberries, with crunchy oat streusel.
Ingredients
Cake:
1 cup/200g granulated sugar
⅓ cup/78ml neutral oil (canola, vegetable, or sunflower)
1 cup/235ml oat milk (or other non-dairy milk)
2 tsp/10ml vanilla extract
1 tbsp/15ml apple cider vinegar
2 ¼ cup/270g all-purpose flour
½ tsp/3g salt
2 tsp/8g baking powder
½ tsp/2g baking soda
2 cups/300g fresh blueberries, washed and dried, divided
additional 1 tbsp/8g flour to toss blueberries
Streusel:
¼ cup/50g light brown sugar
½ cup/55g rolled oats
¼ cup/30g all-purpose flour
½ tsp/1g ground nutmeg
2 tbsp/30ml neutral oil
2 tsp/10ml water
¼ tsp/2g salt
Instructions
Preheat oven to 350°F/175 C. Grease or line an 8" x 8"/20cm x 20cm baking pan with parchment.
Make the streusel:
-
In a small bowl combine the sugar, oats, flour, and nutmeg. Stir to distribute everything evenly.
-
Pour in the oil and water. Use a fork to stir vigorously until everything is wet and forms crumbles.
Make the cake:
-
Wash and dry the blueberries. In a medium bowl toss 1 ½ cups/225g blueberries with 1 tbsp/8g flour.
-
In a large bowl, combine the sugar and oil. Whisk to blend.
-
Add in the oat milk, vinegar, and vanilla extract. Whisk until smooth and well emulsified and the sugar is mostly dissolved.
-
Add the flour, baking powder, baking soda, and salt. Stir until smooth and no lumps of flour remain.
-
Fold in the flour-coated blueberries.
-
Pour the batter into prepared baking pan and shake to level, pushing all the way to the corners as needed (right into the sides of the bowl-clean corners!).
-
Place the remaining ½ cup blueberries on top of the batter so they will burst and gel during the baking, peeking through the streusel.
-
Sprinkle the streusel over the top of the batter.
-
Bake for 45-55 minutes until a skewer inserted comes out clean or crumbs. You may need to poke a couple different places because of the blueberries.
-
Allow to cool in the pan for at least 10 minutes before removing and allow to cool completely.
-
Store at room temperature for up to 3 days or in the freezer for up to 1 month. Cake does well the next day when the flavours have had time to sit.
Notes
-
- Dry those berries well. Fresh blueberries that are wet can loosen the cake batter too much.
-
- Tossing berries in flour matters. That flour mixture helps stop berries sinking and helps avoid a gummy bottom.
-
- Room temperature ingredients help. Especially important if you swap to melted butter or melted coconut oil later (see variations).
-
- Testing for doneness: a cake tester might hit a blueberry-so check a couple of spots. You want crumbs, not wet batter.
Tips for the best blueberry coffee cake recipe results
- Dry those berries well. Fresh blueberries that are wet can loosen the cake batter too much.
- Tossing berries in flour matters. That flour mixture helps stop berries sinking and helps avoid a gummy bottom.
- Room temperature ingredients help. Especially important if you swap to melted butter or melted coconut oil later (see variations).
- Testing for doneness: a cake tester might hit a blueberry-so check a couple of spots. You want crumbs, not wet batter.
Variations and substitutions
This blueberry coffee cake recipe is not only delicious but also very versatile. You can add different spices or flavours to suit your taste. These variation suggestions keep the following ingredients and core method the same, but let you tailor the vibe:
- Make it "sour cream blueberry coffee cake" style (vegan): Serve with a spoon of thick plant yogurt or vegan sour cream on the side, or swap up to ½ cup of the oat milk for unsweetened plant yogurt for a tangier, richer crumb (note: it may bake slightly longer). This mimics the feel you see in classic sour cream versions.
- Cinnamon streusel topping: Add ½ to 1 teaspoon cinnamon to the crumb topping for that classic coffee-shop flavour.
- Hint of lemon / citrus: Add lemon zest or orange zest to the cake batter for a brighter "hint of lemon" finish (especially lovely with sweet blueberry coffee cake).
- Buttery streusel (more classic recipe feel): Replace the neutral oil in the topping with melted butter-style vegan butter. If you want the full cold butter crumble topping vibe, you can rub in cold vegan butter with a pastry cutter (it'll bake up more like a traditional crumbly topping).
- Optional cheese glaze drizzle: Mix vegan cream cheese with a little icing sugar and a splash of oat milk, then drizzle once fully cool (very similar to the cream cheese glaze you'll see on some popular blueberry coffee cake recipes).
- Frozen blueberries: This wonderful recipe is designed for fresh. Frozen blueberries tend to burst early and leak water into the batter, making it heavy and soggy-so I don't recommend it here.
Serving suggestions
- Best part: a warm slice of this cake with a cup of coffee (or tea).
- Turn it into "brunch cake" with extra berries on the side and a drizzle of maple syrup.
- If you're serving guests, let it cool fully, then cut neat squares and wrap leftovers in plastic wrap or aluminum foil for easy snacking.
- Love muffin recipes? This has the same cozy vibe as blueberry muffins, just in an easy coffee cake format with a moist crumb and that buttery streusel feel.
Storage
- Room temp: keep in an airtight container for up to 3 days.
- Freezer: wrap well (plastic wrap + foil works brilliantly), then freeze up to 1 month.
Frequently asked questions
Why is it called coffee cake if there's no coffee in it?
Coffee cake is a kind of cake meant to be eaten with coffee-not coffee-flavoured. A lot of top recipes call this out because it trips people up!
Can I bake this in a springform pan?
Yes-an 8-inch springform pan can work. Line the base, and keep an eye on bake time (start checking at 45 minutes, just like the recipe suggests).
How do I stop blueberries sinking?
Coat them in flour (as written), fold gently, and don't overmix. That's the best way to keep the berries suspended.
Can I use melted coconut oil instead of neutral oil?
Yes, but make sure everything is at room temperature so it doesn't solidify and create uneven moisture pockets.
Why did my topping sink into the top of the batter?
If your streusel is too wet (or you packed it down), it can melt in. Aim for loose crumbles, sprinkle evenly, and avoid pressing.
Is this really an easy blueberry coffee cake for beginners?
Absolutely. No creaming butter, no stand mixer needed-just bowls, a whisk, and a fork.
This vegan Blueberry coffee cake recipe is my go-to when I want something that feels like a treat but still totally doable on a weekday: simple dry ingredients, quick cake batter, and a crunchy crumb topping that makes it feel special. If you try it, let me know how you served your slice of this cake-plain, glazed, or with a little citrus zest for extra lift.
If you enjoyed this vegan blueberry coffee cake recipe, share it with your friends on social media and Pin it for later...
You might also like these other vegan cake recipes...
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-
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The Best Easy Vegan Lemon Drizzle Cake Recipe
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The BEST Vegan Chocolate Chip Zucchini Bread Recipe
And these other recipes containing blueberries...
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