Lemon Blueberry Coffee Cake

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 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, add in the sugar and the lemon zest. Rub the lemon zest into the sugar with your fingers to help release the lemon oils. Then pour in the vegan butter, dairy free yogurt, and vanilla extract. Whisk to combine. Then add in the remaining flour, baking powder, baking soda, and sea salt. As you’re whisking the dry ingredients, pour in the dairy free milk, followed by the lemon juice. Whisk just until the dry ingredients are incorporated with the wet. Then fold in the blueberries until evenly distributed.

Spread the blueberry coffee cake batter in the pan. Sprinkle the crumble on top of the batter. 

Bake for 1 hr 15 minutes or when toothpick comes out clean and the crumble is lightly golden on top. Elsa noted that the author suggested checking after 50 minutes of baking if you didn’t include the cream cheese layer – she did that & then kept checking every 5-10 minutes -- and it didn’t seem done until it had been baking for 75 minutes.

Allow the coffee cake to cool in its pan for 1 hour.





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