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November 1, 2015


Blueberry Coffee Crumb Cake

by Anne Paddock

Coffee Cake is generally meant to be enjoyed with a cup of coffee or tea but this Blueberry Coffee Crumb Cake is delicious with any drink any time of the day.  Inspired by Thug Kitchen’s recipe for Blackberry Lemon Buckle, the recipe for Blueberry Coffee Crumb Cake is a simple variation that calls for less fruit (which makes a cake instead of a buckle), blueberries instead of blackberries, omits the ginger, and calls for the use of unsweetened cashew milk instead of any non-dairy milk. 

Blueberr_Coffee_Cake_VeganMoist and scrumptious, Blueberry Coffee Crumb Cake is easy to make (just make sure to have all the ingredients on hand). The single layer cake has the traditional moist cake underneath the crunchy melt-in-your-mouth cinnamon crumb topping that we all love:

Oat Topping

  • 3/4 cup of oat flour
  • 1/4 cup of packed dark brown sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons grapeseed oil


  • 1-1/4 cups of whole wheat pastry flour
  • 1/2 cup oat flour
  • 1/3 cup of sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup of unsweetened cashew milk
  • 1 teaspoon apple cider vinegar
  • zest of one lemon
  • 1/4 cup grapeseed oil
  • 1 teaspoon vanilla extract
  • 1-1/2 cups fresh or frozen blueberries


Preheat the oven to 375 degrees.

Grease a 9-inch non-stick springform pan. If you don’t have a springform pan, the cake can be made in a non-stick 9-inch square or circular pan.

Make the topping by blending the dry ingredients (oat flour, brown sugar, and cinnamon in a bowl). Add the grape seed oil and blend using a fork (there will be small clumps and crumbs).

Make the cake by blending the dry ingredients (flours, sugar, baking powder, and salt) together in a mixing bowl. In a separate bowl, blend the wet ingredients (cashew milk, apple cider vinegar, lemon zest, grapeseed oil, and vanilla). Add the wet ingredients to the dry ingredients and blend until combined. Gently stir in 1-1/2 cups of blueberries. Pour the batter into the springform pan.  Sprinkle the crumble over the top of the batter.

Bake the cake for about 40 minutes until a toothpick inserted into the center comes out clean.

Allow the cake to cool for an hour. Gently slide a knife around the interior of the pan and then carefully unhinge and remove the sides of the pan. If using a regular non-stick pan, leave the cake as is.

Slice and serve.Vegan_blueberry_Coffee_Cake

1 Comment
  1. pam
    Nov 1 2015

    Dear Ann, I read all your posts and enjoy them so much. And, learn so much useful
    information. Thank you for all the research you do.
    I miss you and our days at Loomis. How is Laura? A star student I bet.
    Hugs and good wishes.
    XX Pam Hubbard

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