This post is all about Vegan Blueberry Lemon Coffee Cake

This recipe is one you’ll want to use countless times as a quick last minute dessert or even an indulgent breakfast. If you don’t feel like making something extravagant but still want to impress the guests go for this. Oh, and just in case you’re like me and have always assumed there is coffee in coffee cake, lol, just know that this does not use coffee. I tried blueberry coffee once and realized fruit and coffee should never go together. Of course that’s my humble opinion.

If you like blueberries and lemon then you’ll love this. It’s simple but is has so many layers of flavor! Luscious lemon cake base, filled with blueberries and brown sugar crumb. This cake is delicious with a cup of coffee or a chilled glass of plant-based milk.

Make this recipe for Spring parties, Summer picnics, family gatherings, and so many other occasions.

FAQS for how to make Vegan Blueberry Lemon Coffee Cake:

Can I make this cake with a different kind of berry?

Absolutely. I’ve made this with huckleberries, blackberries, and chopped strawberries. It’s great with all the substitutions.

What is coffee cake? Why is it called coffee cake. 

Coffee cake is simply a layered crumb cake, usually made in a sheet pan. It’s also typically made with a crumb topping and sometimes a glaze. It’s a bit foggy on where the name came from but it’s probably named as such because the recipe creators liked to enjoy it with a cup of coffee.

Can I make Blueberry Lemon Coffee Cake with regular flour?

Yes, it works very well with regular pastry or all-purpose flour.

Can I turn a coffee cake recipe into muffins?

Ingredients and substitutions for Vegan Blueberry Lemon Coffee Cake

Cane Sugar & Brown Sugar:

You can use unrefined sugar, such as turbinado sugar, for this recipe but the texture and flavor will be a bit different. I used unbleached organic cane sugar with great results. You can replace the brown sugar with coconut palm sugar.

1 to 1 Gluten Free Flour:

For the flour use a gluten free flour blend that is made to measure 1 to 1. Bob’s Red Mill makes a great one. If you don’t need to make this recipe gluten free you can replace the gluten free flour with pastry flour or all-purpose flour.

Lemon Juice & Zest:

This helps bring out the flavors in the cake and also helps the baking powder react and make the cake rise.

Vegan Butter & Vegetable Oil:

I used Miyokos Vegan Butter but there are plenty of brands available today. As for the oil, I like using organic sunflower oil. You can trade out the vegetable oil for more vegan butter or melted coconut oil.

Sea Salt, Lemon Extract, Vanilla Extract:

If you’re making this for someone who is sensitive to salt you can remove the salt from the recipe. The extracts can be left out if you don’t have them but they really add delicious flavor to the cake.

Powdered Sugar:

I just used basic organic powdered sugar for this. If you don’t like glazes you can skip the glaze for a less sweet cake.

Blueberries:

You don’t have to make this recipe with blueberries. You can try this cake with any type of berry. I’ve had great success making it with strawberries, blackberries, and even huckleberries.

How to make vegan gluten free blueberry lemon coffee cake

Step one is to mix up the dry ingredients in a mixing bowl. Then you’ll make a well in the center to pour the wet ingredients into. Add everything into the bowl and stir it up. It with be reeeeeaaal thick. That’s how you want it. It insures that your gluten free cake will get cooked in the center without the dreaded gummy center.

After that you mix it all, you’ll make the crumb layer separately. Now layer half of the batter into your prepared pan and us a spatula or your hands (we’re not afraid to get messy here) to press it into an even layer. Then add half the crumble. Repeat those two steps, but more gently this time to not mess up the first layer. Now it’s oven time.

Bake it according to the time on the recipe and then let it cool. While it cools is when you’ll want to mix up the simple glaze. After it’s cooled for at least 10 minutes drizzle drizzle that glaze. You can cut it warm if you don’t care about presentation but you’ll get those nice clean edges if you let it chill. Once it’s cool to the touch you can even throw it in the fridge or freezer to speed that up. Enjoy with a cup of coffee.

Some helpful things for making this Blueberry Lemon Coffee Cake:

13×9 inch baking pan: A staple pan for every kitchen.

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