Vegan Lemon Blueberry Coffee Cake with Cream Cheese Swirl
Ingredients
- 1 cup all purpose flour*
plus 1 tbsp for coating the blueberries, 125 g
- 1 tsp ground cinnamon
- 3/4 cup granulated sugar
150 g
- 5 tbsp vegan butter
melted and cooled to room temperature, 70 g
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 8 ounces vegan cream cheese
room temperature
- 1 tbsp granulated sugar
- 1 tbsp lemon zest
- 1 tbsp cornstarch
- 1 pint fresh or frozen blueberries
12 ounces
- 3 cups all purpose flour*
375 g
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 1/4 cup granulated sugar
250 g
- 1/2 cup vegan unsalted butter
melted and cooled, 113 g
- 3/4 cup dairy free yogurt or vegan sour cream
room temperature, 170 g
- 1/3 cup dairy free milk
room temperature, 80 mL
- 60 mL lemon juice
about 1-2 lemons, 1/4 cup
- 3 tbsp fresh lemon zest
about 3 medium lemons
- 1 tbsp vanilla extract
- 1 cup powdered sugar
140 g
- 2 tbsp dairy free milk
- 1 tsp vanilla extract
Directions
- 1
Preheat the oven to 350F, and line a 9-inch springform pan with parchment paper. Grease the rims of the springform pan. Rinse the blueberries and pour into a small bowl. Add 1 tbsp of flour to them, and toss to evenly coat. This will prevent the blueberries from sinking
- 2
In a medium bowl, use a fork to mix together the crumble ingredients until you get a sand-like texture. Then set aside.
- 3
In another medium bowl, use a hand mixer to cream together the cream cheese filling ingredients until the cream cheese is fluffy and the ingredients are integrated (about 1-2 minutes). Set aside.
- 4
In a large bowl, add in the sugar and the lemon zest. Rub the lemon zest into the sugar with your fingers to help release the lemon oils. Then pour in the vegan butter, dairy free yogurt, and vanilla extract. Whisk to combine. Then add in the remaining flour, baking powder, baking soda, and sea salt. As you’re whisking the dry ingredients, pour in the dairy free milk, followed by the lemon juice. Whisk just until the dry ingredients are incorporated with the wet. Then fold in the blueberries until evenly distributed.
- 5
Spoon half of the blueberry coffee cake batter into the pan, and spread it to the edges of the pan. Then spoon the cream cheese layer on top, and use an offset spatula to spread the cream cheese to the edges. Next, spread the remaining blueberry coffee cake batter on top to the edges of the pan. Sprinkle the crumble on top of the batter.
- 6
Place the springform pan into the oven to bake for 75-77 minutes (it’s a long bake time, but don’t worry- it doesn’t dry out!). Remove the pan from the oven when a toothpick comes out clean and the crumble is lightly golden on top.
- 7
Allow the coffee cake to cool in its pan for 1 hour.
- 8
When ready to serve, whisk together the icing ingredients. Carefully remove the walls of the springform pan, and drizzle the icing on top. Slice, serve, and enjoy!
Vegan Lemon Blueberry Coffee Cake with Cream Cheese Swirl
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Ratings & Reviews
Based on 37 ratings
Rating Breakdown
About this Recipe
Craving a truly exceptional coffee cake that’s both vibrant and comforting? This Vegan Lemon Blueberry Coffee Cake with its irresistible dairy-free cream cheese swirl delivers a burst of fresh flavor without any eggs or dairy.
What makes this recipe stand out is its commitment to flavor and texture, even without traditional dairy or eggs. The ingenious use of vegan butter and dairy-free yogurt ensures a moist crumb, while a delicate ripple of vegan cream cheese runs through each slice, offering a luxurious tang that perfectly complements the bright lemon and sweet blueberries.
What to Expect
You can expect a coffee cake that's wonderfully moist and tender, a true testament to thoughtful vegan baking. Each bite brings together the zesty brightness of fresh lemon, the sweet-tart pop of juicy blueberries, and the creamy richness of the dairy-free cream cheese swirl. The aroma alone, filled with lemon and a hint of vanilla, will make your kitchen feel like a cozy bakery. This is a delightful treat that proves you don't need eggs or dairy to create something truly indulgent.
Customization & Variations
This versatile vegan coffee cake is easy to adapt to what you have on hand. Feel free to use either fresh or frozen blueberries—just remember to toss frozen ones in a tablespoon of flour before adding them to prevent sinking. For the moist batter, you can use dairy-free yogurt or vegan sour cream, depending on your preference or what’s available at your grocery store. Similarly, any dairy-free milk like oat milk or soy milk will work beautifully to achieve the perfect consistency.
This beautiful lemon blueberry coffee cake is perfect for a leisurely brunch, a special breakfast, or as a delightful dessert with a cup of tea or coffee. It’s a wonderful centerpiece for gatherings, sure to impress both vegan and non-vegan friends alike.