Vegan Blueberry Lemon Coffee Cake
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.
Ingredients
Coffee cake base
Crumble
Lemon glaze
Steps
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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