Vegan Blueberry Lemon Coffee Cake

With blueberries and bright notes of citrus from fresh lemon juice, this vegan coffee cake recipe is a delicious plant-based twist on the classic, crumbly breakfast treat. The rich, classic vanilla flavor from our Pure Vanilla Extract in both the batter and crumble topping complements the citrus flavors, slightly cutting their acidity and making this perfect for enjoying with a cup of morning coffee. This eggless, vegan treat will be your go-to morning bake. Our Pure Vanilla Extract is preferred by chefs, so you know you can bake in confidence.

Ingredients

Coffee cake

  • 2 tablespoon flaxseed meal
  • 6 tablespoons water
  • ¾ cup turbinado sugar
  • ½ cup vegan butter, melted
  • 2 teaspoons Nielsen Massey Pure Vanilla Extract
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  • ½ cup plain vegan yogurt
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 cups all-purpose flour, plus more for coating blueberries
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon lemon zest
  • 2 cups fresh blueberries, lightly dusted with flour

Crumble

Lemon glaze

  • 1 cup confectioners’ sugar
  • 2-4 tablespoons lemon juice, freshly squeezed

Directions

Coffee cake:

Preheat oven to 350°F degrees. Lightly grease and flour an 8-inch round cake pan.

In a large mixing bowl, whisk together the flaxseed meal and water. Let stand for 5 minutes. Add the sugar, butter, vanilla extract, yogurt and lemon juice. Whisk until
well blended.

Sift in the flour, baking powder and salt. Stir until the batter just comes together. Fold in the lemon zest and blueberries. Transfer batter to the prepared baking pan and smooth flat using an offset spatula.

Crumble and glaze:

In a small mixing bowl, add the sugar, flour, salt, butter and vanilla extract. Using a fork, work the butter into the mixture until a crumbly mixture is formed. Evenly distribute the crumble over the cake.

Bake for 40-45 minutes, or until the top bounces back to touch and the crumble is
golden brown.

While baking, make the lemon glaze by mixing confectioners’ sugar with lemon juice, 1 tablespoon at a time, until desired consistency is reached.

Let cake cool completely before removing from the pan. Drizzle with lemon glaze
and serve.

Notes

  • Don’t have vegan butter? Substitute equal parts coconut oil. It may lend a mild coconut flavor, but consistency will remain.

 

Coffee cake

  • 13 grams flaxseed meal
  • 85 grams water
  • 135 grams turbinado sugar
  • 113 grams vegan butter, melted
  • 10 grams Nielsen Massey Pure Vanilla Extract 
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  • 113 grams plain vegan yogurt
  • 28 grams lemon juice, freshly squeezed
  • 240 grams all-purpose flour, plus more for coating blueberries
  • 8 grams baking powder
  • 3 grams salt
  • 4 grams lemon zest
  • 340 grams fresh blueberries, lightly dusted with flour

Crumble

Lemon glaze

  • 113 grams confectioners’ sugar
  • 28-56 grams lemon juice, freshly squeezed

Directions

Coffee cake:

Preheat oven to 180°C degrees. Lightly grease and flour an 20-centimeter round cake pan.

In a large mixing bowl, whisk together the flaxseed meal and water. Let stand for 5 minutes. Add the sugar, butter, vanilla extract, yogurt and lemon juice. Whisk until
well blended.

Sift in the flour, baking powder and salt. Stir until the batter just comes together. Fold in the lemon zest and blueberries. Transfer batter to the prepared baking pan and smooth flat using an offset spatula.

Crumble and glaze:

In a small mixing bowl, add the sugar, flour, salt, butter and vanilla extract. Using a fork, work the butter into the mixture until a crumbly mixture is formed. Evenly distribute the crumble over the cake.

Bake for 40-45 minutes, or until the top bounces back to touch and the crumble is
golden brown.

While baking, make the lemon glaze by mixing confectioners’ sugar with lemon juice, 14 grams at a time, until desired consistency is reached.

Let cake cool completely before removing from the pan. Drizzle with lemon glaze
and serve.

Notes

  • Don’t have vegan butter? Substitute equal parts coconut oil. It may lend a mild coconut flavor, but consistency will remain.

 

  • Nielsen-Massey time icon

    15 minsprep

  • Nielsen-Massey time icon

    45 minscook

  • Nielsen-Massey yield icon

    1 8-inchcake

This Recipe Uses

Pure Vanilla Extract