Vegan Blueberry Coffee Cake

This may be my new favorite thing I’ve ever made! It’s so perfect for the blueberry lover but isn’t a muffin! You can use any berries you have for this. Sweet, fluffy, crunchy topping… mmm! You’ll love this with your morning cup of coffee. (Disclaimer: I’ve had people ask where the coffee is… coffee cake doesn’t necessarily have coffee in it!)

Ingredients

Cake:

2 cup unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon pink salt

3/4 cup white sugar

5 tablespoons cold vegan butter

1 “egg” (I used egg replacer but you can make a flax egg instead: 1 T ground flax + 3 T water)

1/2 teaspoon vanilla extract

3/4 unsweetened almond milk

1 tray organic blueberries

Topping:

1/2 cup unbleached all-purpose flour

1/2 cup white sugar

6 tablespoons cold vegan butter

1/2 teaspoon cinnamon

1/4 teaspoon pink salt

Instructions

Preheat oven to 350.

Combine all dry ingredients for the cake, whisk together.

Cut in cold butter.

Add in remaining wet ingredients.

Gently fold in blueberries.

Pour into a 9x9 glass baking dish, sprayed with avocado oil spray first.

Add all topping ingredients in a small bowl, use your hands to combine to create a crumble.

Sprinkle over the top of the cake batter.

Bake for 45 minutes, until top is golden and a knife comes out clean.

Allow to cool before cutting.