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. 

 

Enjoy!!!!