Blueberry fans will love this summery crumb cake. {vegan}

Blueberry Crumb Cake

Recently, I found myself with an abundance of blueberries, which (obviously) got my brain working on what I could bake with them. And my mind kept drifting back to a crumb cake that I used to love, but haven’t made in several years. Now I know you’re probably expecting that this is that cake, but a funny thing happened…

After making my old recipe, I realized that I don’t like it even half as much as I remember. In fact, I kind of don’t like it! I think what happened was evolution. That cake dates back to my early vegan days, and at the time I thought it was pretty darn good. I don’t know… maybe I was in denial.

Blueberry Crumb Cake - Before Baking

Anyway, after just a minor overhaul, I present to you my updated and (much) more presentable Blueberry Crumb Cake! I kept the flavours super simple, with just a hint of lemon to compliment the blueberries. And check out all that delectable streusel topping, my personal favourite part.

Blueberry fans will love this summery crumb cake. {vegan}

Blueberry fans will love this summery crumb cake. {vegan}

I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram.

 

Blueberry Crumb Cake

Recipe Type: dessert
Makes: 1 8-inch cake

Blueberry fans will love this summery crumb cake. {vegan}

Blueberry fans will love this summery crumb cake.

Ingredients:

topping:

  • 1/2 cup All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1/4 cup Vegan Butter (I used Earth Balance)

cake:

  • 1 1/3 cups All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/3 cup Plain Non-Dairy Milk (I used unsweetened almond)
  • 2 tbsp Lemon Juice
  • 1/4 cup Vegan Butter (I used Earth Balance)
  • 2/3 cup Granulated Sugar
  • 1/3 cup Plain Non-Dairy Yogurt*
  • 1 tsp Vanilla Extract
  • 3/4 cup Fresh Blueberries**

 

Instructions:

Preheat oven to 375°F. Grease an 8-inch round baking pan and line the bottom with a round of parchment paper. Set aside.

make the topping:
Whisk the flour and sugar together. Cut in the vegan butter with a pastry blender (or fork) until the mixture resembles coarse crumbs.  Set aside.

make the cake:
Whisk together the flour and baking powder. Set aside.

Stir together the milk and lemon juice. Set aside.

In a large bowl, beat the vegan butter until smooth. Add the sugar, yogurt, and vanilla. Beat until thoroughly combined and smooth. Beat in 1/3 of the flour mixture until just combined, followed by 1/2 the milk mixture; repeat with the remaining flour mixture and milk mixture, finishing with the flour.

Scrape the batter into the prepared pan and smooth the surface. Scatter the blueberries on top. Sprinkle with the prepared streusel topping.

Bake for 45 – 55 minutes, or until an inserted toothpick comes out batter-free. Remove from oven and immediately run a knife around the edge to prevent the blueberries from sticking to the pan.

Cool in the pan on a rack for 20 – 30 minutes before transferring the cake to the cooling rack.

Serve warm or at room temperature.

Store covered, at room temperature, for up to three days.

 

Notes:
*Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.
**Can substitute with frozen berries. If using frozen, do not thaw.

 

http://www.themisfitbaker.com

 

Blueberry fans will love this summery crumb cake. {vegan}

 

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