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This recipe for Vegan Blueberry Lemon Coffee Cake is sure to become a new favorite recipe in your collection. It’s deliciously sweet and perfectly moist. Egg free, dairy free, and gluten free. Perfect for Spring and Summer!
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?
Yes, you can turn a coffee cake recipe into muffins. Divide the batter among a m
uffin or cupcake pan lined with paper liners. Put the crumb layer on top of each muffin and bake. You’ll want to adjust down the baking time because cupcakes bake faster. Check them with a toothpick to see if they are done inside.
Can I half this recipe?
Of course! Use an 8×8 inch square pan and follow the same instructions with half the ingredient amounts.
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.
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.
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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Vegan Blueberry Lemon Coffee Cake (Gluten Free)
This recipe for Vegan Blueberry Lemon Coffee Cake is sure to become a new favorite recipe in your collection. It's deliciously sweet and perfectly moist.
- 4 1/4 cups 1 to 1 gluten free baking flour I recommend Bob's Red Mill brand
- 1 1/3 cups organic cane sugar
- 2 tablespoons baking powder
- 1 teaspoon sea salt
- zest from 1 lemon
- 1 cup plant-based milk (almond, coconut, cashew….)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/3 cup lemon juice
- 1 cup oil (any oil you prefer to bake with) you can replace it with melted vegan butter
- 2 cups fresh or frozen blueberries
- 1 1/2 cups 1 to 1 gluten free baking flour I recommend Bob's Red Mill brand
- 1/2 cup vegan butter, melted you can replace with coconut oil
- 1 cup brown sugar or coconut sugar for a healthier option
- 1/4 teaspoon sea salt
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon extract
Preheat oven to 350 degrees F (180 C) and line a 13×9 inch baking pan with parchment.
In a large mixing bowl sift together the flour, sugar, salt, baking powder, and lemon zest. Use a spatula to scoot the mixture towards the sides of the bowl to make a well in the center. Pour in the wet ingredients, lemon juice, milk, oil, and extracts. Stir the mixture together until it is evenly mixed into a very thick batter. Fold in the blueberries gently and set mixture aside.
In a separate mixing bowl stir together the brown sugar and melted butter. Add in the flour and salt and fold together with a spatula or use hand mixer to blend.
Use a spatula to separate the blueberry cake batter in half and scoop one half into the prepared pan. Use a spatula (or your hands) to spread the better in an even layer. It will be thick.
Crumble half of the crumb layer over the batter as evenly as possible. Scoop the remaining batter in spoonfuls over the first layer and, as gently as possible, spread evenly over crumb layer. Crumble the remaining crumb over the top of the batter and spread evenly.
Place cake in oven and bake for 15 minutes, then rotate in oven and bake another 15 – 18 minutes until top is golden brown. Ovens will vary so use a toothpick inserted in center to check or doneness. Remove and cool for at least 20 minutes before cutting and serving.
Stir together the powdered sugar, lemon juice and lemon extract with fork or a whisk until smooth. Pour the glaze over the warm cake and allow to dry for about 10 minutes, then slice and serve.