Easy vegan blueberry coffee cake that’s moist, fluffy, and bursting with flavor

If you love classic coffee cake but want a fresh twist with vibrant fruit, this easy vegan blueberry coffee cake is for you. Bursting with juicy blueberries and bright lemon zest, it’s topped with a crunchy cinnamon streusel that adds a perfect sweet warmth.

Best of all, it’s completely plant-based and simple enough for beginner bakers. Whether you’re enjoying it with morning coffee or as an afternoon treat, this cake delivers moist, tender crumb and a delightful balance of sweet and tart.

I’ll walk you through every step with expert tips to ensure perfect results every time.

Why youll love this blueberry coffee cake

• Moist and fluffy texture that rivals traditional coffee cakes, thanks to fresh lemon zest and vegan yogurt that add bright flavor and tender crumb.
• Bursting with fresh or frozen blueberries lightly coated in flour to keep them suspended and juicy in every bite.
• Warm cinnamon streusel topping delivers the classic coffee cake crunch and sweetness contrast with a buttery vegan twist.
• Easy to make with simple ingredients and minimal prep, suitable for beginner and intermediate bakers.
• Versatile: can be baked as a cake, muffins, or loaf, and adaptable for gluten-free or oil-free diets with simple swaps.

Key ingredients and what makes a difference

• All-purpose flour: Provides structure with moderate gluten, suitable for tender yet sturdy crumb. For gluten-free versions, use a 1:1 blend recommended for baking.
• Vegan butter: Solid plant-based fat adds richness and helps the streusel topping crisp up nicely. Keep it cold when making streusel for best crumb texture.
• Lemon zest: Adds bright citrus aroma that balances sweetness and complements blueberries.
• Vegan yogurt or applesauce: Adds moisture and tenderness; yogurt contributes slight tang for depth.
• Blueberries: Fresh or frozen work well; toss in flour to prevent sinking and to keep them juicy.
• Cinnamon streusel topping: Combines brown and white sugars with cinnamon and vegan butter for sweet crunch contrast.
• Other milks: Soy milk works well, but oat, almond, or other plant milks can be substituted without altering texture significantly.

Expert tip: Always check that your baking powder is fresh for a perfect rise!

Step-by-step instructions with tips to get it right

1. Preheat your oven to 350°F (175°C) and grease your chosen baking pan (9-inch square, round, or loaf pan work well).
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix ensures even leavening.
3. In a stand mixer or with a hand mixer, cream the softened vegan butter, granulated sugar, and lemon zest until fluffy and pale, about 3-4 minutes. This step is key for light texture.
4. Beat in the vanilla extract and vegan yogurt or applesauce until smooth.
5. Gradually add the dry ingredients alternately with the soy milk, mixing on low speed just until combined—do not overmix to avoid a dense cake.
6. Toss the blueberries with a tablespoon of flour, then gently fold them into the batter to keep them from sinking or turning the batter purple.
7. Pour the batter evenly into the prepared pan and smooth the top with a spatula.
8. For the streusel, mix together the flour, brown sugar, granulated sugar, cinnamon, and melted vegan butter with a fork until crumbly.
9. Evenly sprinkle the streusel over the batter.
10. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Rotate pan halfway if your oven bakes unevenly.
11. Let the cake cool in the pan for at least 30 minutes before slicing to set the crumb and prevent crumbling.

Pro tips included along the way help avoid common pitfalls, such as over-mixing or sinking fruit.

Bakers tips for success

• Always toss fresh or frozen blueberries in flour to suspend evenly and prevent sinking during baking.
• Do not overmix batter once liquids start going in; mix until just combined to keep cake light, a tip emphasized by plant-based baking experts for achieving the perfect texture.
• Use cold vegan butter for your streusel topping to achieve a crumbly texture rather than greasy lumps, a technique that ensures a perfect crunch.
• Check freshness of baking powder; old leavening agents lead to dense cakes.
• Let the cake cool completely before slicing to improve texture and prevent crumbling.
• For added lemon punch, increase lemon zest to 2 tsp.
• Want muffins? Use the same batter, fill muffin liners two-thirds full, top with streusel, and bake ~20 minutes at 350°F (175°C).

Variations to customize your cake

Gluten-free option

Substitute the all-purpose flour with a quality gluten-free 1:1 baking flour mix like King Arthur Gluten-Free Flour or Better Batter.

Oil-free option

Replace vegan butter in the batter with unsweetened applesauce and omit butter in streusel, or use a small amount of coconut oil.

Extra lemon

Add an additional teaspoon or two of lemon zest for an extra bright citrus flavor.

Using frozen blueberries

Fold frozen blueberries into the batter while still frozen (do not thaw) to avoid purple streaks.

Different berries

Try substituting with raspberries, blackberries, or diced strawberries for new berry profiles.

Pan variations

Use a 9-inch round pan for a more classic cake shape or loaf pans for portable snack-sized portions.

How to store and freeze blueberry coffee cake

• Store leftover cake slices in an airtight container, lined with paper towels to keep the streusel topping crisp, for up to 5 days in the refrigerator.
• To keep cake fresh at room temperature for 1-2 days, cover loosely with foil and keep in a cool, dry place away from sunlight.
• Freeze uncut cake or individual slices tightly wrapped in plastic wrap and then foil to prevent freezer burn; freeze up to 3 months.
• To enjoy after freezing, thaw overnight in the refrigerator and reheat briefly in a 325°F oven for 5-10 minutes to restore streusel crunch.
• Avoid microwaving as it can soften the topping and make it soggy.

Following these tips will preserve both texture and flavor, ensuring your coffee cake stays delicious even after storage. For an extra treat, serve a warm slice with a scoop of easy no-churn dairy free ice cream.

Frequently asked questions about vegan blueberry coffee cake

Does coffee cake actually have coffee in it?
No, traditional coffee cake doesn’t contain coffee. It’s named because it pairs deliciously with a cup of coffee or tea.

Can I use this recipe for muffins?
Yes! Fill lined muffin tins two-thirds full, sprinkle streusel on top, and bake at 350°F (175°C) for 18-22 minutes.

Can I freeze blueberry coffee cake?
Definitely. Wrap tightly and freeze up to 3 months. Thaw and reheat to refresh streusel crunch.

How long does this cake last?
Store leftovers in fridge for up to 5 days.

What if I only have frozen blueberries?
No problem! Fold them in frozen (don’t thaw) to avoid color bleeding.

Can I substitute regular butter, milk, or yogurt?
Yes, you can sub regular dairy ingredients in the same quantities if you’re not vegan.

Is it possible to make this oil-free?
Yes, swap vegan butter with applesauce and omit butter in streusel for an oil-free cake.

Conclusion

This vegan blueberry coffee cake is a simple, impressive treat that brings classic flavors together in a plant-based form anyone can enjoy. With detailed steps and handy tips, you can confidently bake a moist and fluffy cake bursting with fresh blueberries and finished with buttery cinnamon streusel.

Whether you’re serving it at brunch, dessert, or a cozy snack, it’s sure to become a favorite. Don’t forget to experiment with variations, store leftovers properly, and share your baking success with friends and family! If you enjoyed this recipe, you’ll also love our foolproof vegan salted caramel brownies.