Image of Vegan Blueberry Lemon Coffee Cake

Vegan Blueberry Lemon Coffee Cake

By Nielsen Massey

Average rating: 6.0 • Rated by 1 user

Servings: 6-8

Total time: 25 min

Preparation time: 25 min

Cooking method: Baking

Difficulty: Beginner

The sharp and crisp flavours of blueberries and lemon contrast well with the rich coffee flavour, while the sweet vanilla extract cuts through the acidity of the citrus notes, making this crumbly cake the perfect accompaniment to a morning cup of coffee.


Coffee cake base

Flaxseed meal • 2 tbsp
Water • 6 tbsp
Demerara sugar • 135 g
Vegan butter, melted • 113 g
Nielsen-Massey Gourmet Vanilla Extract • 2 tsp
Plain vegan yoghurt • 113 g
Lemon juice • 2 tbsp
Plain flour. plus extra for dusting the blueberries • 240 g
Baking powder • 2 tsp
Salt • half tsp
Lemon zest • 1 tbsp
Fresh blueberries dusted with flour • 340 g


Demerara sugar • 90 g
Plain flour • 40 g
Salt • 1 pinch
Vegan butter - cold and cubed • 56 g
Nielsen-Massey Gourmet Vanilla Extract • 1 tsp

Lemon glaze

Icing sugar • 113 g
Freshly squeezed lemon juice • 2-4 tsp


Coffee cake:


1. Pre-heat oven to 350˚F/180˚C


2. Grease and flour an 8-inch cake tin


3. In a large mixing bowl, whisk the flaxseed meal and water and leave it to stand for 5 minutes


4. Add the sugar, butter, vanilla extract, yoghurt and lemon juice and whisk until blended


5. Stir in the flour, baking powder and salt until the batter combines together


6. Fold in the lemon zest and blueberries


7. Transfer the cake batter to the cake tin and smooth flat

Crumble and glaze


8. In a small mixing bowl, combine the sugar, flour, salt, butter and vanilla extract


9. Using a fork, work the butter into the mixture until it forms a crumble


10. Evenly distribute the crumble over the cake batter


11. Bake for 40-50 minutes, or until the top bounces back to touch and the crumble is golden-brown


12. While the cake is cooking, make the glaze by mixing the icing sugar with the lemon juice, one tablespoon at a time, until it is the right consistency


13. Let the cake cool completely before taking out of the tin, then add the glaze and serve

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