Blueberry Coffee Cake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
Coffee Cake:
- 1.5 cups non-dairy milk (or regular)
- 1/2 cup plant-based yogurt (or regular)
- 1 cup coconut sugar (or cane sugar)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2.5 cups gluten-free 1:1 flour (or all-purpose flour)
- 1/2 tsp cinnamon
- 1 cup fresh or frozen blueberries
Streusel Topping:
- 1/4 cup vegan or regular butter (melted)
- 1/3 cup coconut sugar (or cane sugar)
- 1/4 tsp sea salt
- 1/2 cup gluten-free flour (or all-purpose flour)
Instructions
- Preheat oven to 375°F and line an 8×8 baking dish with parchment paper.
- In a bowl, mix together the non-dairy milk, yogurt, vanilla extract, and coconut sugar.
- Add the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Mix well.
- Fold in the blueberries, then pour the batter into the prepared baking dish.
- In a small bowl, mix together the melted butter, coconut sugar, salt, and gluten-free flour to make the streusel topping.
- Sprinkle the streusel over the batter, then bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Let it cool for 20 minutes before slicing.
- Enjoy as is or serve with powdered sugar icing or whipped honey!
