Description
Easy Blueberry coffee cake recipe (vegan): moist, packed with fresh blueberries, with crunchy oat streusel.
Ingredients
Cake:
1 cup/200g granulated sugar
1/3 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 1/4 cup/270g all-purpose flour
1/2 tsp/3g salt
2 tsp/8g baking powder
1/2 tsp/2g baking soda
2 cups/300g fresh blueberries, washed and dried, divided
additional 1 tbsp/8g flour to toss blueberries
Streusel:
1/4 cup/50g light brown sugar
1/2 cup/55g rolled oats
1/4 cup/30g all-purpose flour
1/2 tsp/1g ground nutmeg
2 tbsp/30ml neutral oil
2 tsp/10ml water
1/4 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:
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In a small bowl combine the sugar, oats, flour, and nutmeg. Stir to distribute everything evenly.
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Pour in the oil and water. Use a fork to stir vigorously until everything is wet and forms crumbles.
Make the cake:
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Wash and dry the blueberries. In a medium bowl toss 1 ½ cups/225g blueberries with 1 tbsp/8g flour.
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In a large bowl, combine the sugar and oil. Whisk to blend.
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Add in the oat milk, vinegar, and vanilla extract. Whisk until smooth and well emulsified and the sugar is mostly dissolved.
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Add the flour, baking powder, baking soda, and salt. Stir until smooth and no lumps of flour remain.
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Fold in the flour-coated blueberries.
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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!).
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Place the remaining ½ cup blueberries on top of the batter so they will burst and gel during the baking, peeking through the streusel.
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Sprinkle the streusel over the top of the batter.
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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.
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Allow to cool in the pan for at least 10 minutes before removing and allow to cool completely.
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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
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- Dry those berries well. Fresh blueberries that are wet can loosen the cake batter too much.
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- Tossing berries in flour matters. That flour mixture helps stop berries sinking and helps avoid a gummy bottom.
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- Room temperature ingredients help. Especially important if you swap to melted butter or melted coconut oil later (see variations).
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- Testing for doneness: a cake tester might hit a blueberry—so check a couple of spots. You want crumbs, not wet batter.
