This Cinnamon Blueberry CoffeeCake is tender, plush, and bakery-level delicious. Whole-wheat pastry flour keeps the crumb soft, a quick flax “egg” adds moisture, and a cinnamon crumble brings cozy aroma without going sugar-wild. You get juicy blueberry pops in every bite. It works for weekend brunch or a late-night bake that pays off for breakfast.
It Has No Business Being This Good.
Honestly, I wasn’t expecting much when I first threw this together on a random Tuesday night. The whole wheat flour, the flax egg situation, the vegan butter—it felt like I was asking a lot from one cake. My expectations were somewhere around “edible health food that tastes like cardboard but makes me feel virtuous.”
Boy, was I wrong. That first bite completely changed my mind and had me texting my sister Maya at 10 PM with photos. The crumb is impossibly tender, almost like it’s been soaked in cream. The blueberries stay plump and jammy, bursting with sweet-tart flavor in every bite. That cinnamon topping adds just enough sweetness without going overboard, creating these gorgeous golden peaks that crack slightly as it bakes.
I’ve served this to plenty of non-vegan friends who had absolutely no idea what they were eating. My neighbor Noah (who’s suspicious of anything labeled “healthy”) went back for thirds and asked for the recipe. Even my dad, the ultimate skeptic of plant-based anything, admitted it was “actually pretty good”—which is basically a five-star review from him.
My favorite ways to serve it: warm slices with strong coffee for weekend brunch, packed in lunch boxes as an afternoon treat, or crumbled over Greek yogurt for a protein-packed breakfast. Sometimes I’ll drizzle a little maple syrup over the top, but it’s honestly perfect as-is.
Here’s exactly how I make it, with all the little tricks I’ve learned along the way.
What You’ll Need
- Whole-wheat pastry flour — gives a soft, tender crumb with subtle nuttiness. swap: all-purpose flour for a lighter flavor.
- Granulated sugar — just enough sweetness to support the berries. swap: organic cane sugar if you need it fully vegan.
- Plant-based butter or dairy butter — creaming makes the crumb plush. swap: neutral oil works in a pinch, texture will be slightly denser.
- Vanilla and almond extracts — vanilla for warmth, almond for a whisper of bakery flavor. omit almond if preferred.
- Ground flax + water — quick flax “egg” for moisture and binding. swap: a large egg if not keeping it vegan.
- Plain yogurt, dairy or plant-based — tenderizes and adds tang. swap: thick plant yogurt or a splash of milk plus a squeeze of lemon.
- Blueberries — fresh or frozen right from the bag, no thawing. toss lightly in flour if very wet.
- Cinnamon — the heart of the streusel flavor.
- Brown sugar — melts into the topping for those caramel notes.
How to Make Cinnamon Blueberry Coffeecake
Here’s my streamlined method that guarantees tender, bakery-quality results every single time.
1) Prep & Flax Mix
- Heat the oven to 350°F (175°C). Grease a 9-inch round or 8×8-inch pan and line the base with parchment.
- Whisk ground flax with water and set aside until thick and gelled, about 5 minutes.
- In a medium bowl, whisk flour with salt, baking powder, and baking soda. Reserve a small portion of this dry mix to use in the streusel.
2) Make the Batter
- In a large bowl, beat softened butter with sugar until pale and fluffy, about 2 minutes by hand or 1 minute with a mixer.
- Whisk in vanilla and almond extracts, then the thickened flax mixture and yogurt until smooth.
- Add the remaining dry mixture to the bowl. Stir just until you see a few dry streaks.
- Fold in blueberries gently. The batter will be thick and scoopable.
3) Make the Cinnamon Streusel
- Add cold butter to the reserved flour mixture and work with fingertips until it looks like damp sand with tiny pebbles.
- Stir in cinnamon and brown sugar. It should clump lightly when squeezed.
4) Bake & Cool
- Spread batter evenly in the prepared pan, smoothing the top.
- Sprinkle the streusel evenly over the surface.
- Bake at 350°F (175°C) for about 35 minutes, rotating the pan halfway.
- Doneness cues: the top is golden, the edges pull slightly from the pan, and a toothpick in the center comes out with a few moist crumbs.
- Cool in the pan on a rack until just warm. Loosen edges and lift out to slice once set.
Variations
- Lemon-Blueberry: Add fine lemon zest to the batter and a squeeze of juice to the yogurt for extra brightness.
- Nutty Crunch: Fold in chopped toasted walnuts, then sprinkle a few on top with the streusel.
- Mixed Berry: Swap some blueberries for raspberries or blackberries. Keep pieces small for even baking.
- Cinnamon-Sugar Ribbon: Layer half the batter, sprinkle a thin cinnamon-sugar stripe, then add remaining batter and streusel on top.
Make-Ahead, Storage & Reheating
- Make-ahead: Bake the night before. Once cool, cover and keep at room temp for 1 day.
- Store: Room temp, covered, 2 days. Refrigerate up to 4 days in an airtight container.
- Freeze: Wrap slices tightly and freeze up to 2 months.
- Reheat: Warm slices in a 300°F (150°C) oven or toaster oven for 6 to 8 minutes. Air fryer at 300°F (150°C) for 3 to 4 minutes brings back the crumb and crisp top.
Cinnamon Blueberry Coffeecake FAQs
Yes. Use them straight from the freezer and fold in gently. No need to thaw.
It gives the softest texture with whole-grain flavor. All-purpose flour also works, the cake will be slightly lighter in color.
Use cold butter in the streusel and cool the baked cake on a rack so steam can escape.
You can, but the center may take longer. Start checking around the 45-minute mark and use the doneness cues.
It can be. Use plant butter, plant yogurt, and organic cane sugar. The flax mixture handles the binding.
If you bake this Cinnamon Blueberry Coffee Cake, I’d love to hear how it went. Leave a comment and a star rating so others can find it too.
Cinnamon Blueberry Coffeecake (Vegan)
Ingredients
For the coffeecake
- 2 cups whole wheat pastry flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter vegan or regular; Earth Balance used
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 Tbsp ground flax seed mixed with 5 Tbsp water
- 5 Tbsp water for flax mixture
- 1/3 cup plain yogurt vegan or regular
- 1 cup blueberries
For the topping
- 2 Tbsp cold butter vegan or regular; Earth Balance used
- 1 1/2 tsp cinnamon
- 2 Tbsp brown sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round pan or 8×8-inch square pan. In a small bowl, mix ground flax with 5 Tbsp water; set aside to thicken.
- In a medium bowl, combine flour, salt, baking powder, and baking soda. Reserve 1/2 cup in a separate bowl for the topping.
- Soften butter slightly. Whisk with sugar, vanilla, and almond extract for 2 minutes until fluffy. Stir in flax mixture and yogurt.
- Add dry ingredients (except reserved 1/2 cup) to wet mixture and stir until almost combined. Fold in blueberries gently.
- For the topping: Cut 2 Tbsp butter into reserved 1/2 cup flour with fingers until sandy. Stir in cinnamon and brown sugar.
- Spread batter evenly in prepared pan. Sprinkle topping over the surface. Bake 35 minutes, rotating halfway through, until golden and set.
- Cool completely before slicing and serving.
Equipment
- 9-inch round pan or 8×8-inch square pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula or large spoon
