Monday, July 22, 2013

Vegan Blueberry Coffee Cake

For some reason I always want to make coffee cake one word. Why is that? 
There are quite a few words like that for me like a while, I always feel that it should be awhile. And never mind like nevermind this whole situation I'm trying to work out for myself. 

One thing I do know for a fact is that blueberries should always be combined with coffee cake (however you think it should be spelled).

The original recipe called for wild blueberries which I think would be fantastic! Unfortunately they weren't readily available to us and we wanted to get rid of our less than prime blueberries laying about in our fridge. 

Whether you have wild blueberries or not this coffee cake is delicious!! The streusel is quite substantial in this, it's about just as thick as the cake layer. No problems with that here ;)

The cake itself is light and soft. You might not want to turn your oven on in the summer but it's worth it for this coffee cake!

Blueberry Coffee Cake
adapted from Hungryface


 1/3 cup Brown Sugar
1/3 cup Granulated Sugar
1 heaping tsp Cinnamon
1/2 tsp Ground Ginger 
1/8 tsp Salt
1/2 cup melted Coconut Oil
1 and 3/4 cup Flour

1 cup Flour
1 Tblsp Baking Powder
1/2 tsp Salt
1/2 cup Soy Yogurt (we used this homemade tofu sour cream we had on hand b/c we didn't have any)
2 tsp Vanilla
1/2 cup Sugar
3 Tblsp Coconut Oil, melted 
Zest of 1/2 Lemon 

For the streusel: add combine sugars, salt, and spices then add the oil. Once the oil and sugar are combined add the flour.

For the cake: Combine flour, baking powder, and salt in one bowl. Add sugar, zest, soy yogurt or sour cream in vanilla and oil to another bowl. Add the dry to the wet until just combined.

Grease an 8X8 inch baking dish and add half the blueberries on top of that. Add more batter and the more berries on top. We found that the batter didn't seem like very much in relation to the baking dish like we were worried because it seemed like so little but everything worked out in the end.

Cover with the streusel and add a few more berries to the top if you have any more hanging around. Bake at 325 degrees F for 45-55 minutes.


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