Lemon Blueberry Coffee Cake
Elsa hosted a birthday brunch last week, cooking up several experiments for us, all delicious! Larry went back for 3 pieces of this yummy lemon blueberry coffee cake. The original recipe called for a vegan cream cheese swirl and a powerdered sugar icing, but she skipped both, and it was great without. Ingredients 3 C flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 C sugar 1/2 C vegan butter 3/4 C dairy-free yogurt or sour cream 1/3 C nondairy milk 1/4 C lemon juice 3 T lemon zest 1 T vanilla 12 oz (1 pint) blueberries Crumble topping: 1 C flour, plus 1 T for coating blueberries 1 tsp cinnamon 3/4 C sugar 5 T vegan butter, melted 1 tsp vanilla 1/8 tsp salt Instructions Preheat oven to 350F. Grease a bundt cake pan with butter and dust with flour. Rinse blueberries and pour in a small bowl. Add 1 T flour and toss to coat. This will prevent the blueberries from sinking. Make the crumble: mix ingredients and set aside. Make cake batter: In a large bowl, ad...