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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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Blueberry, Vegan Coffeecake, Whole Wheat
Servings: 8 slices
Calories: 230kcal

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

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