Sunday, October 12, 2014

Blueberry Coffeecake with Almond Streusel

I found this recipe in my Cooking Light magazine and wanted to make it vegan. I scored a great deal on blueberries over the summer and have about 10 pounds in the freezer. This was a delicious coffeecake, not overly sweet. The only thing I'd do different next time is double the streusel ingredients. My favorite part of  a coffee cake is the crumb topping, regardless of what it's made of. So, do yourself a favor and double those ingredients so you have a nice layer of streusel.
  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups frozen blueberries (unthawed)
  • 1/3 cup packed brown sugar
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons sliced almonds
  • 1 tablespoon unbleached all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons Earth Balance margarine, melted
  • 3/4 cup granulated sugar
  • 1/4 cup Earth Balance margarine, softened
  • 2 tablespoons canola oil
  • 1 flax-seed meal egg, (1 tablespoon flax-seed meal + 3 tablespoons warm water, lightly beate)
  • 1 cup non-dairy milk (I used Almond Breeze, Vanilla) + 1 Tablespoon apple cider vinegar (stir together and let sit)
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • Cooking spray

Preheat oven to 375°.

Combine flour and next 3 ingredients (through salt), stirring with a whisk.

Remove 2 tablespoons flour mixture; sprinkle over blueberries, tossing to coat.

Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl.

Drizzle with 2 tablespoons melted butter; toss to combine.

Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes).

Add flax egg; beat well.

Add flour mixture and faux buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice.

Spoon half of batter into a 9-inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). I used a 9x9 amber glass pan.

Sprinkle evenly with 1 cup blueberry mixture.

Spoon remaining batter over blueberries.

Sprinkle evenly with remaining 1 cup blueberry mixture.

Sprinkle with brown sugar mixture.

Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. 



  1. Yum, this looks moist and tasty!!

    1. M-
      Thanks for stopping by. It was delicious and didn't last long in my house!

  2. Oh yum! My husband will love this recipe. Thanks for sharing.

  3. You're welcome Margaret. Thanks for stopping by my kitchen and let me know what you think of the coffeecake.

  4. Yum! I make something very similar and it's a family favorite! Coffee Cakes are the best!

    1. I agree Christine, and I always love the topping. I've started doubling it for most coffeecake recipes.