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    Home » Breakfast » Vegan Blueberry Breakfast Cake

    Vegan Blueberry Breakfast Cake

    Published: Aug 1, 2022 · Updated: Apr 5, 2023 by Marlena Luna · This post may contain affiliate links. · 22 Comments

    Jump to Recipe Pin SaveSaved!
    Vegan blueberry breakfast cake topped with crumb topping and a bite removed.
    Vegan blueberry coffee cake topped with streusel and a bite removed.
    A slice of vegan blueberry coffee cake with a piece removed with a fork.

    For an easy weekend morning treat, grab a slice of this soft 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.

    Vegan blueberry breakfast with a bite taken.

    Usually, for morning get-togethers I’m quick to reach for my vegan banana bread or vegan lemon loaf. 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.

    Everyone will be raving about this breakfast cake!

    So move over ordinary coffee cake, this crumb-topped vegan blueberry coffee cake is taking over brunch!  

    Ingredients

    This coffee cake is made with the 9 simple vegan ingredients below.

    Separate bowls of ingredients for vegan blueberry breakfast cake.

    Ingredients notes and substitutes

    • Flour – Use all-purpose flour for the best results. For a gluten-free breakfast cake, substitute with a 1:1 ratio gluten-free flour.
    • Cane Sugar – This can be replaced with any granulated sugar if needed.
    • Coconut sugar – If you don't have coconut sugar, use brown sugar instead.
    • Coconut oil – The cake batter requires melted coconut oil and the crumb topping requires the oil to be solid. If you need to substitute them, use neutral vegetable oil for the batter and vegan butter for the topping.
    • Yogurt – Any brand of plant-based yogurt will do. Use plain or vanilla-flavored vegan yogurt. See below to replace the yogurt.
    • Blueberries – Fresh berries are best but frozen can be used as a substitute. For a variation of this breakfast cake, use one of the suggestions I've listed below to replace the blueberries.

    Can I make this cake without yogurt?

    Sure!

    Simply replace the yogurt with ¼ 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.

    However, I recommend using yogurt if you can. It helps to keep the cake soft and moist.

    Step by Step Instructions

    This vegan blueberry breakfast cake comes together in a few easy steps.

    A collage of steps for mixing wet ingredients an adding dry ingredients to a bowl for blueberry breakfast cake.

    Step 1: Mix together the wet ingredients.

    Step 2: Add in the sifted dry ingredients.

    A collage of steps for mixing breakfast cake batter and folding in blueberries.

    Step 3: Gently mix until the batter is fully combined with no dry flour in the batter.

    Step 4: Add the blueberries to the bowl.

    Step 5: Carefully fold them in.

    A 2 image collage of vegan blueberry breakfast cake batter in a baking dish and one of it topped with crumb topping.

    Step 6: Evenly spread the batter into a baking dish.

    Step 7: Top the batter with the crumb topping, and bake at 375ºF for 30-40 minutes.

    Allow the coffee cake to cool for at least 30 minutes before slicing it.

    Close up of vegan cake in a white Le Cruset dish with handles.

    The result is a deliciously moist vegan blueberry coffee cake.

    Enjoy it for breakfast, brunch, or dessert!

    What Are the Best Blueberries To Use?

    I like to use fresh blueberries for this recipe. They can be mixed into the batter without releasing color.

    Frozen blueberries are a convenient substitute for fresh blueberries. But they will release their purple color when mixed into the batter. The color bleeding can be lessened by adding them to the batter straight from the freezer. And, for even more protection they can be tossed in flour.

    Blueberry Substitutes

    For a variation of this blueberry breakfast cake, try one of these fruit replacements.

    • frozen cherries
    • raspberries
    • blackberries
    • cranberries
    • dried pineapple bits
    A piece of blueberry cake on a white plate.

    How to correctly measure flour

    Correctly measuring the flour is important for the texture of the coffee cake.  If you add too much flour the cake will be dry and dense.  Not enough flour will yield a sticky cake.

    So to accurately measure the flour, use the "scoop and level” method.

    • First, fluff the flour in the canister with a spoon.
    • Then, spoon the flour into the measuring cup.
    • Finally, use the flat back of a knife to level off the flour.

    Using this technique will yield the best batter and cake consistency. The batter should be slightly thick, yet “airy” when mixing.

    A white plate with a bite of blueberry breakfast cake on a fork.

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  

    See ya there!

    Recipe

    Vegan blueberry breakfast cake with bite missing.

    Blueberry Breakfast Cake (vegan)

    prep time: 15 minutes minutes
    cook time: 35 minutes minutes
    total time: 50 minutes minutes
    servings: 9 slices
    Vegan blueberry breakfast cake is packed with fresh blueberries and covered with a sweet crumb topping. It's an absolute must for brunch gatherings or a simple morning cup of coffee.
    4.64 stars (69 reviews)
    Print Pin SaveSaved!

    Ingredients

    Crumb Topping

    • ⅓ cup coconut sugar or brown sugar
    • ½ cup all-purpose flour
    • 3 Tablespoons refined coconut oil, solid

    Dry

    • 2 ½ cups all-purpose flour, sifted
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon Himalayan pink salt
    • 1 ½ cups fresh blueberries

    Wet

    • 1 cup non-dairy milk
    • ⅔ cup cane sugar, powdered (see note)
    • ⅓ cup plain non-dairy yogurt, vanilla flavor is okay too
    • ⅓ cup refined coconut oil, melted
    • 1 Tablespoon fresh lemon juice
    • 2 teaspoons vanilla extract
    Prevent your screen from going dark

    Instructions

    Crumb Topping

    • 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.

    Breakfast Cake

    • 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 cane sugar. Then whisk in the remaining wet ingredients.
    • Pour the dry ingredients into the bowl of wet ingredients. Using a spatula, gently fold the ingredients just until they are combined.
      Tip: Be sure not to over-mix the batter or your cake may come out dense and chewy instead of soft and fluffy.
    • Now, gently fold the blueberries into the batter folding only about 3 times so as to not overmix. Then, pour the batter into your prepared baking dish.
    • Top the batter with the crumb topping.
    • 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.
    • Allow the cake to cool for at least 30 minutes before slicing.

    Notes

    • For the crumb topping, the coconut oil can be replaced with vegan butter or shortening.
    • To substitute the yogurt, use ¼ cup non-dairy milk mixed with 1 Tablespoon lemon juice. Set aside for about 5 minutes 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.
    • 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 it 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

    Serving: 1slice | Calories: 276kcal | Carbohydrates: 60g | Protein: 5g | Fat: 2g | Sodium: 228mg | Fiber: 1g | Sugar: 42g

    **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

    course: Breakfast
    cuisine: American
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!

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    Comments

      4.64 from 69 votes (69 ratings without comment)

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    1. Manuel almendarez

      July 22, 2022 at 12:49 pm

      I tried it a couple months ago and it came out pretty good.

      Reply
      • Marlena Luna

        July 22, 2022 at 2:41 pm

        That's great to hear, Manuel!

        Reply
    2. Allie

      July 17, 2022 at 6:02 pm

      Can I use a metal baking dish instead of ceramic? Do you think I would need to adjust the cooking time?

      Reply
      • Marlena Luna

        July 18, 2022 at 4:39 pm

        Yes, a metal baking dish can be used. I would check the cake about 5-10 minutes earlier, around 20-30 minutes into baking. Enjoy! :)

        Reply
    3. Debbie

      February 23, 2022 at 7:08 am

      I made this yesterday and we ate it for breakfast today - it is FABULOUS! It was easy to make, and tastes so moist and delicious. A keeper recipe for sure. I followed the recipe exactly and used fresh blueberries.

      Reply
      • Marlena Luna

        February 27, 2022 at 10:35 am

        Awesome! So glad the recipe was a hit!

        Reply
    4. Miri Ovadia

      November 18, 2021 at 12:06 pm

      Looks really nice , I will probably make it soon.
      As for measuring flour or any other “powdery” things I find I do prefer to get it in grams or oz.
      Unfortunately I noticed lately that there are different measurements for a cup of flour in different places in the world … so the best is to get it in the recipe rather then trying to convert it myself.
      Thank you for sharing you recipes.

      Reply
      • Marlena Luna

        November 18, 2021 at 5:43 pm

        You are correct, weighing the flour--and other dry ingredients--in baking recipes is definitely best. When weighing flour I measure 1 cup at 128 grams. Enjoy!!

        Reply
    5. T

      August 23, 2020 at 7:35 am

      Hmm am currently making this and have followed the recipe exactly, no substitutions, and after gently folding the wet & dry together I have a rather thick dough as opposed to a batter... Any idea why this would be the case?

      Reply
      • Marlena Luna

        August 23, 2020 at 8:58 am

        The batter should be slightly thicker, not pourable, but not dough-like either. It's best to use the scoop and level method when measuring the flour to not add too much. It sounds like possibly too much flour or not enough liquid.

        Reply
    6. Ruth

      April 27, 2020 at 11:49 pm

      I made this with Almond flour to have lower carbs then I did not powder the sugar & totally messed it up :(

      Reply
      • Marlena Luna

        April 28, 2020 at 5:51 pm

        Oh no! :( Almond flour does not bind well since there is no gluten in it. It’s best to replace no more than 25% (or 1/2 cup for this recipe) of the all purpose flour for almond flour. Powdering the sugar keeps the cake texture light and smooth. However, powdering cane sugar and other fine sugars should not ruin the recipe. It just may not have as smooth of a texture.

        Reply
    7. Emily

      January 15, 2020 at 8:34 am

      Hi! Would I just be able to use regular powdered sugar instead of powdering it myself?

      Reply
      • Marlena Luna

        January 15, 2020 at 8:58 am

        Yes, you can use powdered sugar in place. Enjoy, Emily!

        Reply
    8. Jayne

      September 30, 2019 at 3:13 pm

      Any suggestions on what could replace the oil?

      Reply
      • Marlena Luna

        October 01, 2019 at 7:55 am

        An equal amount of applesauce or mashed banana can be used as a replacement but it may change the texture a bit. Enjoy, Jayne!

        Reply
    9. Miriam

      August 20, 2019 at 12:31 pm

      Can you make this gluten free?

      Reply
      • Marlena Luna

        August 20, 2019 at 3:43 pm

        I have not tested this recipe with gluten free flour, but I think it should work. Just be sure to use a 1:1 ratio blend. If you try it let us know how it comes out. Enjoy, Mariam!

        Reply
    10. Amanda

      August 04, 2019 at 1:22 am

      Hi! Can I premake the batter and bake it within a day or two? Adding the Blueberries before I bake it?

      Reply
      • Marlena Luna

        August 05, 2019 at 4:09 am

        Hi Amanda! It’s best to make the batter fresh. You can prep and store the dry ingredients until you’re ready to bake the cake. Then, just add the wet ingredients, fold in the blueberries, and bake. Enjoy!

        Reply
    11. Esther

      July 21, 2019 at 4:05 pm

      Can I use frozen blueberries?

      Reply
      • Marlena Luna

        July 21, 2019 at 5:51 pm

        Yes! Frozen blueberries will work. Enjoy!

        Reply

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    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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