Looking for an easy weekend morning treat? Grab a slice of this soft, moist vegan blueberry breakfast cake. It’s packed with fresh blueberries and covered with a simple crumb topping. This cake is an absolute must for any brunch gathering.
Usually, for morning get-togethers I’m quick to reach for my vegan banana bread. But lately, this blueberry breakfast cake has become everyone's favorite.
It's great for breakfast, brunch, family gatherings, holidays, potlucks or as a sweet dessert with your evening cup of coffee.
The cake is made with vegan yogurt and filled with fresh blueberries for a perfectly moist texture. The crumb topping adds a bit of extra sweetness and a delightful, slightly chewy outer edge.
Everyone will be raving about this breakfast cake!
So move over ordinary coffee cake, this crumb-topped blueberry cake is taking over brunch!
Can I make this cake without yogurt?
Simply replace the yogurt with 1/4 cup non-dairy milk mixed with 1 Tablespoon lemon juice. Set aside for 3-5 minutes to create "buttermilk". Use in place of the yogurt.
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How to make vegan blueberry breakfast cake
1. Mix together the wet ingredients.
2. Add in the sifted dry ingredients.
3. Gently mix until the batter comes together.
4. Add the blueberries to the bowl.
5. Carefully fold everything together.
6. Evenly spread the batter into a prepared baking dish.
7. Top the batter with crumb topping.
8. Bake at 375ºF for 30-40 minutes.
Enjoy for breakfast, brunch, or dessert!
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This recipe uses fresh blueberries, but you can always substitute them for frozen.
Or replace the blueberries with
- frozen cherries
- dried pineapple bits
How to correctly measure the flour
Correctly measuring the flour is important. If you add too much flour the cake will be dry and dense. Not enough flour will yield an uncooked cake.
So to accurately measure the flour, use the "scoop and level” method.
This means to use a spoon to scoop the flour into the measuring cup. Then use the flat back of a butter knife to level off the flour in the measuring cup.
Using this technique will yield the best batter consistency. It should be slightly thick, yet “airy” when mixing.
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- 1 cup non-dairy milk
- 2/3 cup turbinado sugar, powdered (see note)
- 1/3 cup plain non-dairy yogurt
- 1/3 cup refined coconut oil, melted
- 1 Tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 2 and 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Himalayan pink salt
- 1 and 1/2 cups fresh blueberries
Crumb Topping (optional)
- 1/3 cup coconut sugar (or brown sugar)
- 1/2 cup all purpose flour
- 3 Tablespoons refined coconut oil, solid
- Preheat your oven to 375ºF and oil a 9x9-inch baking dish.
- In a medium bowl, sift the dry ingredients together (except the blueberries) and set aside.
- In a larger bowl whisk together the oil and powdered sugar. Then whisk in the remaining wet ingredients.
- Pour the dry ingredients into the bowl of wet and gently fold them together.
- Allow the batter to rest for about 5 minutes. while you prep the topping. (see below for directions)
- Fold the blueberries into the rested batter then pour the batter into your prepared baking dish.
- Bake at 375ºF for 30-40 minutes. The top should be browned and a toothpick inserted into the center of the cake should come out clean.
Crumb Topping (optional)
- In a medium bowl, mix together the flour and sugar.
- Using a pastry cutter or fork cut in the solid oil until there are no large oil chunks. It should be similar to a 'sand' consistency.
- For the crumb topping, the coconut oil can be replaced with vegan butter or shortening.
- To substitute the yogurt, use 1/4 cup non-dairy milk mixed with 1 Tablespoon lemon juice. Set aside to create a “buttermilk”.
- To powder the sugar, measure it first then blend it in a nutri-bullet or high speed blender until the sugar becomes a powder. Powdering the sugar creates a smoother cake.
- Turbinado sugar can be substituted with any granulated sugar. I suggest powdering it as well.
- Store the cake in an airtight container on the counter for up to 2 days or in the refrigerator for up to 7 days. To freeze, wrap the cake in plastic wrap and store in an airtight container or freezer bag for up to 3 months.
- To enhance the flavors add a bit of lemon zest to the wet ingredients.
Nutrition Information:Yield: 9 slices Serving Size: 1 slice
Amount Per Serving: Calories: 168Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 218mgCarbohydrates: 22gFiber: 1gSugar: 5gProtein: 5g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**