Vegan Lemon Blueberry Coffee Cake with Cream Cheese Swirl
This moist & tender lemon blueberry coffee cake has a ripple of dairy free cream cheese throughout and is bursting with fresh lemon! Easy, dairy free, no eggs!
Why you need to try this lemon blueberry coffee cake:
If ever there was a cake to represent summer, it’s this lemon blueberry coffee cake with cream cheese swirl. Like my blueberry lemon cake, it’s bursting with bright lemon flavor from fresh lemon zest and sweet and juicy blueberries.
And like my banana bread cream cheese coffee cake, almond coffee cake, and chocolate chip coffee cake, we’re putting a spin on the traditional coffee cake recipe, and swapped out the cinnamon streusel (and streusel topping) for a cream cheese ripple and sweet crumb topping.
Oh, and this blueberry coffee cake is unbelievably vegan- no eggs, no dairy, and you’d never even know. PLUS, you only need a whisk to make the batter! How simple is that?! No stand mixer nor complicated reverse creaming method required.
Let’s talk about the components:
Soft lemon blueberry cake- This lemon blueberry cake base is moist, tender, and soft with only real lemon. Absolutely no lemon extract whatsoever! The cake is delicate, yet structured, thanks to using dairy free yogurt in lieu of eggs, and the fresh blueberries bring a refreshing sweetness to that tangy lemon flavor.
Silky lemon cream cheese filling- The cream cheese filling might actually be my favorite. Just a simple whisk together of vegan cream cheese, cornstarch, sugar, and a bit of lemon zest for a perfectly set, almost cheesecake-like texture in between two fluffy blueberry cake layers.
Sweet cinnamon crumb topping- Unlike traditional crumble topping, we’re omitting the brown sugar to leave this lemon blueberry coffee cake feeling lighter and brighter!
Vanilla bean glaze- Just a simple whisk of powdered sugar with vanilla bean paste and a drop of dairy free milk makes for a lush sweet glaze that’s the perfect complement to the zingy lemon flavor.
Honestly, this is the best summer version of coffee cake, and it’s perfect for a weekend brunch or fun breakfast treat with a cup of coffee! Add a batch of my easy vegan blueberry muffins, and you’re set 😉
How is this blueberry coffee cake vegan?
A traditional blueberry coffee cake recipe contains dairy and eggs. This crumb cake, however, is different.
Instead of eggs, we’re using my favorite vegan egg substitute, dairy free yogurt. Instead of butter, we’re using vegan butter, and instead of milk, we’re using dairy free milk (I LOVE this recipe with oat milk, but soy milk or almond milk also work!).
Oh, and the cream cheese? We’re using dairy free cream cheese (and you can even make your own vegan cream cheese too!).
You really can’t taste the difference- actually, many non-vegan readers comment that they like the vegan version even better 😉 That’s why I have a whole cookbook on how to make unbelievably delicious vegan and gluten free desserts. You’re going to love it!
Overview: How to make vegan lemon blueberry coffee cake:
Tips for success:
Use a larger springform pan– I recommend using at least a 9″ springform pan. Otherwise, you’ll be baking the blueberry coffee cake for far too long in the oven!
Make sure you’re using a kitchen scale- This will ensure that all of your ingredients are in the appropriate quantities. Too much flour, and you’ll yield a drier cake!
You can use frozen or fresh blueberries- I really like fresh blueberries, but when not in season, or if you’re out of fresh blueberries, you can absolutely use frozen! Still make sure to coat the blueberries in flour to prevent them from sinking in the cake.
Swap out the berries- If you have an abundance of strawberries, raspberries, or blackberries, feel free to swap those in instead!
If you just want a sugar crumble- You can omit the teaspoon ground cinnamon added to the crumble. I personally LOVE it, and that’s what makes it so reminiscent of a coffee cake, but feel free to omit! I know sometimes people are wary of trying cinnamon with blueberry, but it really goes well in my blueberry lemon cinnamon rolls, so I’d definitely give it a go here!
You can use a different shaped pan- If you don’t have a 9″ springform pan, consider a large rectangular baking dish (9×13) or a square 9×9 baking pan!
Can I make this blueberry coffee cake gluten free?
Absolutely! I like to use King Arthur Measure for Measure gluten free flour blend. Add in a tablespoon of cornstarch or arrowroot starch to help with any grittiness in the flour, and honestly you won’t believe your vegan blueberry coffee cake is also gluten free then!
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Vegan Lemon Blueberry Coffee Cake with Cream Cheese Swirl
- Prep Time: 15
- Cook Time: 75
- Total Time: 1 hour 30 minutes
- Yield: 16 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This moist & tender lemon blueberry coffee cake has a ripple of dairy free cream cheese throughout and is bursting with fresh lemon! Easy, dairy free, no eggs!
Ingredients
Cinnamon Crumble:
- 1 cup (125 g) all purpose flour*, plus 1 tbsp for coating the blueberries
- 1 tsp ground cinnamon
- 3/4 cup (150 g) granulated sugar
- 5 tbsp (70 g) vegan butter, melted and cooled to room temperature
- 1 tsp vanilla extract
- 1/8 tsp sea salt
Cream Cheese Filling:
- 8 ounces vegan cream cheese, room temperature
- 1 tbsp granulated sugar
- 1 tbsp lemon zest
- 1 tbsp cornstarch
Lemon Blueberry Coffee Cake Batter:
- 1 pint (12 ounces) fresh or frozen blueberries
- 3 cups (375 g) all purpose flour*
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 1/4 cup (250 g) granulated sugar
- 1/2 cup (113 g) vegan unsalted butter, melted and cooled
- 3/4 cup (170 g) dairy free yogurt or vegan sour cream, room temperature
- 1/3 cup (80 mL) dairy free milk (like oat milk or soy milk), room temperature
- 60 mL (1/4 cup) lemon juice, about 1–2 lemons
- 3 tbsp fresh lemon zest, about 3 medium lemons
- 1 tbsp vanilla extract
Icing:
- 1 cup (140 g) powdered sugar
- 2 tbsp dairy free milk
- 1 tsp vanilla extract
Instructions
- Prep: Preheat the oven to 350F, and line a 9-inch springform pan with parchment paper. Grease the rims of the springform pan. Rinse the blueberries and pour into a small bowl. Add 1 tbsp of flour to them, and toss to evenly coat. This will prevent the blueberries from sinking
- Make the crumble first: In a medium bowl, use a fork to mix together the crumble ingredients until you get a sand-like texture. Then set aside.
- Next, make the cream cheese filling: In another medium bowl, use a hand mixer to cream together the cream cheese filling ingredients until the cream cheese is fluffy and the ingredients are integrated (about 1-2 minutes). Set aside.
- Now make the blueberry coffee 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.
- Assemble the coffee cake: Spoon half of the blueberry coffee cake batter into the pan, and spread it to the edges of the pan. Then spoon the cream cheese layer on top, and use an offset spatula to spread the cream cheese to the edges. Next, spread the remaining blueberry coffee cake batter on top to the edges of the pan. Sprinkle the crumble on top of the batter.
- Bake: Place the springform pan into the oven to bake for 75-77 minutes (it’s a long bake time, but don’t worry- it doesn’t dry out!). Remove the pan from the oven when a toothpick comes out clean and the crumble is lightly golden on top.
- Cool: Allow the coffee cake to cool in its pan for 1 hour.
- Serve: When ready to serve, whisk together the icing ingredients. Carefully remove the walls of the springform pan, and drizzle the icing on top. Slice, serve, and enjoy!
Notes
Gluten free: I like to use King Arthur measure for measure gluten free flour. It’s so easy and tastes delicious! You MUST use a blend designed for baking with xanthan gum- you cannot just use any gluten free flour (such as just almond flour or just rice flour). Add in 1 tbsp of cornstarch to help with the grittiness.
I have no words for how amazing this turned out!! New favorite coffee cake recipe and so easy! I used so delicious coconut yogurt, vanilla hemp milk, and kite hill cream cheese.
This is AWESOME!! So happy to hear it 😭Enjoy!! And thank you for the review!
if I were to use a 9×9 glass pan or a 9×13 glass pan, would the baking time stay the same?
I would recommend sticking away from glass as it doesn’t bake a cake very evenly!
I made this last night and it came out delicious!
That’s wonderful!! SO glad to hear it, this is one of my favorite recipes 🙂 Enjoy!!
If we were to make it the with dairy/eggs, what would be the measurements? This looks amazing!
Hi Sheree! Aw thank you! So I can’t guarantee results with non-vegan ingredients (dairy/eggs) because I haven’t tested it- since I am truly vegan! Typically, 1/3 cup df yogurt = 1/3 cup yogurt or 1 egg, and butter and buttermilk/df milk ratios are equivalent to the dairy versions. But again, I can’t guarantee anything as I haven’t tried it myself!
Hey Britt,hey Sheree!Made a vegetarian version yesterday.Dairy butter,dairy yogurt and soy milk.No eggs.Works perfectly.Sooooo delicious!!Best cake ever!!
This is so lovely!! So happy to hear it 🙂 Thank you so much for giving these notes, this is so helpful!! Enjoy 🙂
This looks amazing Brit!! Can I use coconut oil in place of the vegan butter? I don’t have any good brand at my disposal…. and the only gf floor I can get near me is Bobs Red Mill 1 to 1… should I still add the cornstarch? Sorry for all the questions, would love to try this recipe….
Hi Paula! Yes you can use coconut oil! The crumble might feel a little greasy from the residue of the coconut oil, but it mill work! For the Bob’s, yes still use the cornstarch! And don’t worry, that’s what I’m here for 🙂
My husband and I recently had to switch to a vegan diet. One additional challenge that we have is that we have to eat potatoes and grains 8 hours apart. All of the vegan cream cheese options in our local grocery store have potato starch as an ingredient which means we can’t have it with breads/cakes/muffins, etc. If I made this recipe without the cream cheese layer, would the bake time be the same? What would you suggest?
Hi Julie! No problem! You can skip the filling all together, and bake it almost like a buckle cake 🙂 Baking time will be a little less, I would check how it’s doing with the oven light around 50 minutes!
Perfect! Thank you so much! I’m assuming a cake tester should come out relatively clean?
Yes, exactly! You might run it through a blueberry in which it’ll seem a bit wet, so just be aware of that!
I don’t own a spring form pan? what could I use instead?
Hi Cynthia! You can us a square 9″ baking dish or even a 9×13 baking pan! If you let the parchment paper flap over the sides well enough, you should be able to easily remove it once cooled!
Hello,
This looks amazing!!!
1. If you don’t have a big household, would it work to cut the ingredients in half for a smaller cake?
2. Would omitting the dairy free cream cheese have any effect on the final product?
3. Are bake times the same for 8×8 or 9×13?
4. How long will cake stay fresh at room temperature or would you store in refrigerator?
Tks
Hi Terry! Aw thank you! Okay to answer your questions:
1.Yes, you can definitely do that! If you want, you can switch down to an 8″ springform pan!
2. If you don’t want to do the cream cheese filling, it will bake a bit more quickly- if you’re cutting the cake ingredients in half and omitting the cream cheese, I would say it would need somewhere between 30-40 minutes. I’d check how it’s doing with the oven light around the 30 min mark!
3. If cutting the recipe in half, I would stick with an 8×8 and not a 9×13!
4. If you’re omitting the cream cheese filling, it will be good at room temp for 3-4 days, otherwise I would keep it in the fridge!
Is this something you can make ahead the night before and then bake in the morning?
Hi Samantha! Because of the baking powder, it will already start to activate, causing the batter to rise- it’s best to bake it right away. However, it’s super easy to reheat in the morning!
Can I use almond milk in place of oat milk? The recipe sounds delicious
Yes definitely! Enjoy 🙂
I made this cake this morning. The cake is totally delicious with the lemon/blueberry/cream cheese flavors. However the inner 1/3 of the cake was sadly raw. I admit I skipped the toothpick test b/c 75 minutes seemed like a long bake time, and the top was nicely browned. I think next time I would use a 10″ spring form pan so it cooks all the way through and skip the crumb topping to really let the lemon and blueberry flavors shine.
I’m so sorry it was still underbaked in the middle, that usually doesn’t happen unless you use a small pan! Did you happen to use an 8″ or a 9″? I noticed that when I tested this in an 8″ pan, it was very hard to get fully baked, but when baking in a 9″ pan, it was able to bake all the way through!
how long would I bake them if I made into muffins? these look awesome but I had a bypass can only eat a little and freeze rest. thanks
Oh I’m not sure as I haven’t tried this! My guess would be around 20-25 minutes, but I would check with the oven light at around 15-18 minutes 🙂
Not about the recipe but a comment on how darn nice you are in all your comments! Kindness is king and you’re so clearly full of kindness. 💕
Omgsh!! You just made my day 💕 Seriously, thank YOU! I’m just so happy and grateful that people are making these recipes, and it’s the least I can do to help if they ever need it 🙂 Thank you for being here!!
This cake was absolutely delicious and unlike anything I’ve baked before. I swapped all vegan ingredients for dairy and was a bit nervous once it went in the oven but turned out absolutely fine! Only thing to bear in mind was that I did have the oven at 375f but it got slightly well done on the top so just keep an eye 🙂
I’m so happy that this worked for you!! Thank you so much for sharing what you used, that’s so helpful for everyone who wants to try that route! So glad you liked it 🙂 Enjoy, and thank you again!
I cannot put into words how delicious this cake is. Also, the topping reminds me of a shoofly pie crumble, which is one of my absolute faves. Will be making this recipe for years to come. Thank you!!
This is AWESOME!! Omgsh I’m so happy to hear it 😭 Enjoy, and thank you so much for the review!!
This looks very delicious! I want to make the cake, but I am wondering what kind of cream cheese you’ve used. The one I usually get is from Philadelphia, but that gets very runny when heating up, almost like coconut oil. Is that a problem? Are there any key ingredients in the vegan cream cheese that I should look for?
Hi Marguerite! SO I haven’t tried the vegan Philadelphia cream cheese yet (it’s not in any of my stores for some reason), but what I typically use is either Tofutti or Kite Hill! Or I make my own (here’s the recipe), but it’s a bit more work so in a pinch, I just buy!
hey there,
so i made this today and i’ve left it in the oven for 75 minutes and it’s still very raw on the inside. what should i do??
Hi Gab! What size pan did you use? It definitely needs to be at least 9″ in order to bake properly and evenly! Additionally, your oven might be running a bit low in temperature- it can say it’s 350F, but it might actually be 330F, and you would need to bake it longer. Always check with a toothpick to see if it’s ready to be pulled out or if it needs more time!
I tried turning this recipe to keto and it def didn’t work. My House was Smokey, not sure what I could have done.
Yes this recipe definitely cannot be made keto. Keto baking is VERY different than traditional baking, vegan baking, and even gluten free baking. I wouldn’t recommend making any recipe keto unless you’re getting it from a keto baking blog.
OMG! I discovered you on TikTok with this recipe and HAD to try it. I am so glad I did because it came out perfectly and is SO delish for being 100% vegan. I did use Greek yogurt because I already had some on hand, but it still came out perfectly. I also doubled the cream cheese filling part because I’m a sucker for cream cheese! Can’t wait to try more of your recipes. 😘
Ah WELCOME!! I’m so happy you’re here!! And omgsh clutch move on doubling the cream cheese 🥹Honestly, I have to try that next time because ugh I love cream cheese too haha! Thanks so much for being here and coming back to review! Can’t wait to hear what you try next!
Hola! I found your video on Instagram and it made me soooo hungry! I am about the try this recipe on Saturday. Would love some advice if I were to use regular butter, normal milk (will the fat percentage affect?), normal yoghurt/sour cream and regular cream cheese. I am not vegan and would love to try this recipe, and will not be substituting anything for eggs, just switching vegan ingredients for regular ones. Will that be okay, what is your take Britt? I understand that you are fully vegan but would love your view 😀 Thank you in advance!
This is the perfect recipe! It was so fun to bake and I’m blown away by the result. Perfectly moist with a crunchy top and a delicate balance of lemon and blueberry. No one would even be able to guess it was vegan!
This is so awesome!! So glad you loved it 🙂 Thanks so much for the review!!
I’m trying to make in a 13×9 dish since I don’t have a springform pan. How long would you suggest to bake it?
Oh no problem! It will most likely need about 35-40 min, but check to see how it’s doing around the 30 min mark using an oven light. It could take up to 45 minutes- I haven’t tried this as a sheet cake yet! But that would be what I would do if I was first making it!
Making soon GF and vegan. Looks wonderful and reviews are grand. At beach no springform pan. what would you recommend?
You can use a square 9×9 pan, no issue! 🙂
Hi! I am making this recipe tomorrow and I cannot wait!! I am a nurse and feed a lot of people at work. I want to make this recipe as cupcakes. Have you done that and if so, how did they turn out.
Any suggestions accepted and appreciated!
Hi Angela! Oh wonderful!! That’s so sweet of you 🙂 So I actually just did a similar version with my pumpkin muffins, and I believe it would work here too. The only thing is that I recommend piping the cream cheese into the middle, like how I did with the pumpkin muffins. The bake time will be a bit longer than the pumpkin muffins, as the crumble keeps everything super moist. They would probably need around 25-30 minutes to fully bake, but check with a toothpick how they’re doing around the 20 minute mark!
Loved it! It was a soft slightly moist cake and the crumble added some nice texture. Would definitely make this again.
That’s AWESOME! So happy to hear it! Thank you for the review 🙂 Enjoy!!
Delicious recipe!! Thank you so much for sharing. I cut sugar down a little bit and cake still has a lovely flavor. Definitely a coffee cake to make again!
This is wonderful!! Oh I’m so happy to hear it!! Thank you so much for the review 🙂 Enjoy!!
I haven’t tried these yet, but I’m SO excited!
Can we just us normal ingredients and have it turn out good?
I can’t guarantee results as I have not tried it- you can swap in dairy ingredients for the df ingredients, as some readers have done with success, but I can’t guarantee because I haven’t personally seen the results!
Hey!! By granulated sugar do you mean white sugar or brown sugar? Going to make this this weekend! Can’t wait!
Hi Meera!! For the granulated sugar, it’s referring to white sugar 🙂 Make sure it’s vegan though! Enjoy!!
Hii Britt, the recipe sounds amazing! I want to bake the cake in advance. How long can I keep the cake refrigerated/freezed for it to still taste fresh? I’m a bit anxious that the crumble will get soggy etc.. Thanks in advance!!
Hi Emma! So sorry I’m just responding! I would bake it a day in advance, let it cool, then cover and store it in the fridge overnight. Just make sure the cake is fully cool before covering to prevent a soggy crumble (and makes sure it’s wrapped tightly so that the cake doesn’t dry out!! The fridge is very good at that haha!). Enjoy!
Hi I just wondered how many calories is Vegan Lemon Blueberry Coffee Cake with Cream cheese Swirl please I need to know how many calories each slice? thanks
Hi Barbara- unfortunately, I don’t calculate calories for my recipes as it would be inaccurate since you might use different products than me, which have varying nutritional values. You can always plug my recipe into an online nutritional calculator and adjust for the products you use specifically!
Hey! Me again!!
Can these be made as muffins? If so what would you change the cooking times to?
Hi Meera! Yes you can! I know a few readers have tested this out, I haven’t personally, but you should be able to yield about 12 large muffins (or 24 smaller ones). I would pipe the cream cheese into the muffins like in my pumpkin muffins, and bake for about 22-25 minutes, but check how they’re doing in your oven around the 18 min mark!
Hey, this cake looks incredible. If I want it to fit in a 28 cm( 11 inch ) form, shall I double it or 1.5 will be enough?
Thank you!
Hi Rinath! It will definitely work in a 28 cm, but it will just bake a bit quicker 🙂
Hi, I’m a bit confused: why is it called ‘coffee cake’ while it does not contain coffee? Do you think I can add an espresso shot in the cake batter?
Hi Marleen! Correct, there’s no coffee cake in coffee cake! I think you might be referring to a coffee-flavored cake- coffee cake is just another term for crumb cake, but more commonly used up in the NE where I’m from!
You might want to try my mocha cake– it’s so rich and very flavored with coffee! 🙂
Very tasty but I made a few changes. Made this twice now. I love sweet things but for this I eliminated the icing as unnecessary and used only about 2/3 of the crumble topping on my second try. Much better. Might try icing with lemon flavor next time though. I used the cup for cup Bobs Red Mill GF flour. Should’ve used the grams measurement instead of 3cups as suggested. Batter was way too dry. But turned out good anyway. Even my non-vegan family likes it!
can I substitute the cream cheese for coconut cream?
Hi Alexis! That definitely won’t work here- the coconut cream is too liquidy- and might cause your coffee cake not to fully bake. You can omit the cream cheese layer though, and drizzle a coconut cream glaze on top!
Do you think coconut sugar would sub well in this recipe? You normally mention it and didn’t here, so thought I’d ask.
Thank you for all your wonderful recipes!
You definitely can! It will taste more caramel in flavor but still be delicious! Thank you for the kind words by the way 🙂 Enjoy!!
Hi Britt,
Can I substitute the flour with bob’s gluten free oat flour?
Thanks.
Hi Dima! I haven’t personally tested this recipe with just oat flour- I would imagine it would work, BUT it might be too much liquid to dry in order for it to work with just oat flour, so I can’t guarantee results. I’m so sorry!
This was so so good! I used miyokos vegan butter, coconut yogurt, and oat milk. I actually left out the cream cheese filling and the icing and it was also great that way – still needed to cook for 70 minutes.
Oh I’m so so happy to hear it!! Enjoy, and thank you or the review!
Can i please know what size if pan i should use if i cut the recipe in half?
I live in a small household so would like to scale down
Will the baking time change ?
Thanks in advance
Hi there! You can use a 6″ baking pan 🙂 The baking time, I’m not quite sure as I haven’t tested it. I would check on it around the 30-35 minute mark with the oven light. I hope that helps!
Hi! I’m making this now and just realized I only have an 8 x 8 springform pan. How long would I bake using an 8 x 8 springform pan? I can’t wait to try it, thank you!
So sorry I’m just responding! An 8×8 will definitely need longer, like an additional 10 minutes, and you need to be careful that the top doesn’t burn!
Oh my goodness! My husband and I just made this cake for a family get together and it was amazing! My entire family loved it, and they are all non-vegans. We followed the recipe exactly and used Violife cream cheese. It was so soft, moist and fluffy. No need for another lemon and blueberry cake recipe. This will be our go to from now on for that flavor combo. I can’t thank you enough for this! I’m still elated from all the compliments we got. They kept asking if it was from a professional bakery! Thank you again and I can’t wait to try more from your recipe library ❤️
Oh my goodness!! How lovely is this!? So glad you all loved it so much, thank you so much for making it! Enjoy 🙂
It looks delicious, Am I crazy I don’t see how much blueberries we should add could you please tell me?
and is there coffee in the recipe? Or is it a way to describe this type of cake? Foreigner here;)
Hi Hilde! No problem at all! So there is no coffee in this “coffee cake,” – it’s a type of cake that’s traditionally served with coffee, hence the name! Sometimes it’s called a crumb cake, both are popular names 🙂 The amount of ingredients is listed in the recipe card- click the “jump to recipe” button at the top of the page, and it will take you right to the recipe so that you don’t miss it. Enjoy!!
Hi there! Was wondering if this needs to be stored at room temp or if it should be refrigerated?
Thank you!
Hi Kristi! You can store it at room temp for the day, but other than that, I would refrigerate!
Made this today with minor changes, and the family really liked it! I didn’t have blueberries, so i made it with frozen raspberries (which turned the batter a beatiful pink and the finished cake a pretty purple).
I used dairy products in stead of df, and put 215g of sugar instead of the 250 and it was still quiet sweet, but balanced well with the sourness of the lemon. There’s some bitterness to it, but I think that might be because I haven’t used fresh lemons for this, just bottled juice and packaged zest.
The cinnamon crumble tastes great tho! I did take another commenter’s recommendation and made less crumble, and that was just right.
The cake did deflate after taking it out of the oven.
1 hour cooling time wasn’t enough, the cake was a lot nicer cold.
I will try making this again with blueberries.
Thank you for this great recipe!!
Hi there! I was wondering if I can use arrowroot starch instead of cornstarch ? Also, if I’m making it the day before serving can I leave it out at room temp or does it need to be refrigerated?
TIA!
Hi Kristi! You can definitely swap out arrowroot starch instead of cornstarch! If making the day before, I would refrigerate it (but wrap it tightly after baking!). Then serve the next day! Enjoy 🙂
Made this recipe exactly as written and it was a HUGE hit. Absolutely delicious and perfect for Spring.
This is so wonderful!! So glad to hear it, thank you for the review 🙂
absolutely delicious! my guests brought the rest home so their family could try it
Tried this recipe today after the almond version was such a huge success at work – I divided the batter between a bigger and two small pans (the biggest one collapsed in the middle the last time, so I wanted to prevent that).
my grandma loved it! the lemon adds a nice tangy flavour which complements the streusel and blueberries really well. i will definitely try the batter + streusel as muffins as well!
This is wonderful!! And so happy to hear it worked to swap out for two smaller pans- it looks gorgeous! Thank you for the review, and enjoy!!
I’ve made this twice and its wonderful! Thank you so much for your wonderful creation! I would like to turn it into “muffins” for a teacher’s gift (really just muffin-sized portions), but unsure of how to adjust the ingredients for the base batter (if at all). Any suggestions?
Oh yes that would be lovely! So you’ll yield quite a lot of muffins but I think it would be worth it- probably nearly 16. Keep the measurements the same, but the muffins will probably need about 18-20 minutes baking time!
Thank you so much!!! 🙂
I just made this cake but swapped out the blueberries for fresh rhubarb from my garden. I also added 1/4 tsp of nutmeg to the mix.
WOW!! It is incredible!
Omgsh that sounds DELIGHTFUL! I so have to try that myself, that’s genius! Thank you so much for the review, and enjoy!!
I dont bake and this was the first cake I’ve ever made I realize. I made it for my sister and her family for a dinner and amazing.
We are not sweets people so I did reduce the over all sugar a bit, but we thought the whole thing was amazing. Pretty fast and the step by step helped able. We will absolutely be doing this one again!
Hi! Would it be just as good using cane sugar instead of granulated sugar?
Hi Nikoline! They’re actually one in the same so definitely 🙂 Sorry, I know other countries have different terminologies for them so it can be confusing!
Ah, perfect – thanks for the quick reply!
Absolutely!! Cant wait to hear what you think of it when you try!!
Do you think King Arthur Gf Baking mix could be used for this?
Yes!! It’ll be lovely! Add 1 tbsp of cornstarch or arrowroot starch and you’ll be good to go 🙂