Blueberry Coffee Cake
This blueberry coffee cake is indulgent, moist, and so soft! The sugary blueberry filling and buttery streusel topping are delicious! This easy recipe is both vegan and gluten-free friendly and everyone will love it!
Equipment
- mixing bowls
- measuring cups and spoons
- 9 inch round or square metal cake pan
- fork and spoon for mixing
Ingredients
Blueberry Coffee Cake
- 1 ½ cup milk regular or vegan
- ¾ cup melted butter regular or vegan
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon vanilla extract
- 1 cup sugar
- 2 ½ cup regular all purpose flour or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Blueberry Coffee Cake Filling
- 1 cup fresh or frozen wild blueberries
Streusel Topping
- ¼ cup melted regular or vegan butter
- ½ cup organic cane sugar
- ¾ cup all purpose flour or gluten free all purpose flour
Instructions
Blueberry Coffee Cake Instructions
- Preheat oven to 350
- In a large mixing bowl, mix melted butter, baking powder, baking soda, almond or oat milk, vanilla extract, and sugar. Then, mix in flour until batter forms.
- Spoon ½ of the batter into a 9 inch round or square cake pan. Then, Top with blueberries. Spoon over the remaining batter until blueberries are covered.
- In a separate bowl, mix together the streusel ingredients and spoon over the cake. Top with more blueberries if you'd like! Bake for 30 minutes. Then, cover with foil and bake a remaining 20-25 minutes until the cake is completely risen and the streusel topping is golden. Enjoy!
Video
Nutrition
Serving: 1sliceCalories: 282kcalCarbohydrates: 41gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 282mgPotassium: 73mgFiber: 1gSugar: 21gVitamin A: 443IUVitamin C: 1mgCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!