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Cinnamon Blueberry Coffeecake (Vegan)

The most moist and tender 100% whole wheat vegan coffeecake you will ever eat! Made with flax seed, minimal sugar, and plant-based ingredients, this sweet treat is a little healthier but every bit as delicious.
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Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Blueberry, Vegan Coffeecake, Whole Wheat
Servings: 8 slices
Calories: 230kcal

Equipment

  • 9-inch round pan or 8x8-inch square pan
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula or large spoon

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

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round pan or 8x8-inch square pan. In a small bowl, mix ground flax with 5 Tbsp water; set aside to thicken.
  2. In a medium bowl, combine flour, salt, baking powder, and baking soda. Reserve 1/2 cup in a separate bowl for the topping.
  3. Soften butter slightly. Whisk with sugar, vanilla, and almond extract for 2 minutes until fluffy. Stir in flax mixture and yogurt.
  4. Add dry ingredients (except reserved 1/2 cup) to wet mixture and stir until almost combined. Fold in blueberries gently.
  5. For the topping: Cut 2 Tbsp butter into reserved 1/2 cup flour with fingers until sandy. Stir in cinnamon and brown sugar.
  6. Spread batter evenly in prepared pan. Sprinkle topping over the surface. Bake 35 minutes, rotating halfway through, until golden and set.
  7. Cool completely before slicing and serving.

Notes

Use fresh or frozen blueberries (no need to thaw). Best eaten the same day, but leftovers reheat well. For a nutty twist, add 1/4 cup chopped walnuts to the batter.

Nutrition

Calories: 230kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 3.5g | Cholesterol: 5mg | Sodium: 280mg | Potassium: 115mg | Fiber: 4g | Sugar: 16g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1.5mg