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!
1 ½cupunsweetened oat or almond milkregular milk will also work
¾cupmelted vegan butterregular butter will also work
1 ½teaspoonbaking powder
1teaspoonbaking soda
2teaspoonvanilla extract
1cupsugar
3cupregular all purpose flour or gluten free all purpose flourIf 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
1cupfresh or frozen wild blueberries
Streusel Topping
¼cupmelted regular or vegan butter
½teaspoonsalt
½cuporganic cane sugar
¾cupall purpose flour or gluten free all purpose flour
Instructions
Blueberry Coffee Cake Instructions
Preheat oven to 375
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. Do not over mix!
Spoon ½ of the batter into a 9 inch 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! Cover with foil and bake for 30 minutes. Then, uncover and bake a remaining 30-35 minutes until the cake is completely risen and the streusel topping is golden. Enjoy!