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
Scale
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.