Vegan Lemon Blueberry Coffee Cake

Slice of Vegan Blueberry Lemon Coffee Cake on a dish with a fork.

5 from 5 votes

Vegan Lemon Blueberry Coffee Cake

This vegan lemon blueberry coffee cake features an ultra-moist, citrusy cake layered with juicy blueberries and topped with a buttery almond crumb. Perfect for brunch, afternoon tea, or bringing along to a summer cookout, it’s a bright, crowd-pleasing treat that everyone will love.

Prep Time20

Cook Time1

Cooling Time2

Total Time3 20

Course: Dessert

Cuisine: American

Servings:

Calories: 378kcal

Author: Alissa

Ingredients

For the Crumb Topping

⅔ cup all-purpose flour
¼ cup organic brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup vegan butter, chilled
½ cup sliced almonds

For the Vegan Coffee Cake

2 cups fresh blueberries
2 tablespoons maple syrup
1 ½ cups unflavored and unsweetened vegan yogurt
¾ cup organic granulated sugar
⅔ cup vegetable oil
2 tablespoons lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt

For the Glaze

½ cup vegan powdered sugar
1 tablespoon lemon juice

US Customary - Metric

Instructions

Make the Crumb Topping

In a medium bowl, stir together the flour, brown sugar, cinnamon, and salt. Use a fork or pastry cutter to cut in the vegan butter, until the mixture resembles coarse crumbs. Stir in the almonds. Place the bowl in the fridge and let the topping chill while you proceed with the recipe.

Make the Vegan Coffee Cake

Preheat oven to 350° and grease the inside of a 9-inch springform pan.
Stir the blueberries and maple syrup together in a medium bowl. Set this aside.
In a large mixing bowl, use an electric mixer at high speed to beat together the yogurt, sugar, oil, lemon juice, vanilla, and lemon zest, just until combined.
Begin beating the flour into the batter, about a half cup at a time. Sprinkle the baking powder, baking soda, cinnamon, and salt over the last half cup addition before beating it in. Stop mixing the batter once the ingredients are fully combined.
Spread half of the batter in an even layer over the bottom of the prepared springform pan. Sprinkle the batter evenly with the blueberry mixture.
Spread the remaining batter over the blueberries, then sprinkle the topping over the top layer of batter.
Bake the cake until the topping is lightly browned and a toothpick inserted in the center of the cake comes out clean of batter, about 55 to 60 minutes, although this time can vary a bit in different ovens.
Remove the cake from oven and transfer it to a cooling rack. Allow it to cool completely before removing it from the pan.

Make the Glaze

Once the cake has cooled, stir the ingredients for the glaze together in a small bowl. Add more powdered sugar if the mixture seems too thin, or more lemon juice (or water) if it seems too thick.

Finish and Serve

When the cake is cool, remove it from the springform pan and drizzle it with the glaze. Slice and serve.

Nutrition