Chef Joey’s Vegan Blueberry Coffee Cake

The aroma of blueberry coffee cake always takes me back to my childhood summers. My grandmother, a prolific baker with a twinkle in her eye, would have a warm coffee cake waiting for us every Sunday morning. The entire house would be filled with the sweet scent of baking berries and cinnamon, a welcoming beacon after a long week. It was more than just a cake; it was a symbol of family, love, and the simple joys of life. I’ve adapted her recipe over the years to be entirely vegan, so everyone can enjoy a slice of that warm, comforting memory.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 9
• Yields: 9 squares
• Dietary Type: Vegan

Ingredients

For the Cake:

• ¾ cup unbleached cane sugar
• ¼ cup soft vegan shortening
• 1 ½ teaspoons egg substitute (Ener-G)
• 2 tablespoons filtered water (add to egg substitute)
• ½ cup non-dairy milk
• 2 cups sifted spelt flour
• 2 teaspoons baking powder (non-aluminum)
• ½ teaspoon Celtic sea salt
• 2 cups organic blueberries (drained if canned)

For the Crumb Topping:

• ½ cup unbleached cane sugar
• ⅓ cup sifted spelt flour
• ½ teaspoon cinnamon
• ¼ cup vegan margarine

Equipment Needed

• 9×9 inch baking dish
• Mixing bowls
• Measuring cups and spoons
• Sifter
• Oven

Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for even baking and a perfectly golden crust. Ensure your oven rack is positioned in the center for optimal heat distribution.

2. If using frozen blueberries, be sure to thaw them completely and drain off any excess liquid. This will prevent a soggy cake. Fresh blueberries are ideal, but frozen work just fine if properly prepared.

3. In a large mixing bowl, cream together the ¾ cup unbleached cane sugar, ¼ cup soft vegan shortening, and 1 ½ teaspoons egg substitute (Ener-G). For the egg substitute, in a small bowl, mix the 1 ½ teaspoons of Ener-G with 2 tablespoons of filtered water until frothy. Then, add it to the sugar and shortening mixture. Creaming the sugar and shortening well is key for a tender crumb.

4. In a separate bowl, sift together the 2 cups sifted spelt flour, 2 teaspoons baking powder (non-aluminum), and ½ teaspoon Celtic sea salt. Sifting ensures that the dry ingredients are evenly distributed and prevents lumps in the batter.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the ½ cup non-dairy milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.

6. Gently fold in the 2 cups organic blueberries last. Handle the blueberries with care to avoid crushing them and staining the batter.

7. Spread the batter evenly into a 9×9 inch baking dish. Use a spatula to ensure the batter reaches all corners of the dish.

8. Now, prepare the crumb topping. In a small bowl, combine ½ cup unbleached cane sugar, ⅓ cup sifted spelt flour, and ½ teaspoon cinnamon. Cut in the ¼ cup vegan margarine using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The colder the margarine, the easier it will be to create the crumbly texture.

9. Sprinkle the crumb topping evenly over the blueberry cake batter. Make sure to distribute the topping generously for maximum flavor and texture.

10. Bake in the preheated oven for 45 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the cake begins to brown too quickly, loosely tent it with aluminum foil during the last 15 minutes of baking.

11. Remove the cake from the oven and let it cool in the pan for at least 15 minutes before slicing and serving. This allows the cake to set properly and prevents it from falling apart.

Expert Tips & Tricks

• For an extra burst of flavor, add a teaspoon of lemon zest to the batter. The citrus complements the blueberries beautifully.
• If you don’t have spelt flour, you can substitute it with all-purpose flour or a gluten-free blend.
• To prevent the blueberries from sinking to the bottom of the cake, toss them lightly with a tablespoon of flour before folding them into the batter.
• For a richer crumb topping, add a tablespoon of chopped walnuts or pecans.
• To check for doneness, gently press the center of the cake. If it springs back, it’s done.

Serving & Storage Suggestions

Chef Joey’s Vegan Blueberry Coffee Cake is best served warm, either on its own or with a dollop of vegan whipped cream or a scoop of vanilla ice cream. It’s also delicious with a cup of coffee or tea.

• Storage: Store leftover cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
• Reheating: To reheat, warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	186.4 kcal	N/A
Calories from Fat	56 g	31 %
Total Fat	6.3 g	9 %
Saturated Fat	1.8 g	8 %
Cholesterol	1.9 mg	0 %
Sodium	218.5 mg	9 %
Total Carbohydrate	33.4 g	11 %
Dietary Fiber	0.8 g	3 %
Sugars	31 g	123 %
Protein	0.8 g	1 %

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the spelt flour with a gluten-free all-purpose flour blend. Ensure the baking powder is also gluten-free.
• Spice It Up: Add a pinch of nutmeg or cardamom to the batter for a warmer flavor profile.
• Citrus Twist: Use orange zest instead of lemon zest for a different citrus note. You can also add a tablespoon of orange juice to the batter.
• Berry Medley: Use a mix of blueberries, raspberries, and blackberries for a more complex berry flavor.
• Nut-Free: Omit the nuts from the crumb topping or use sunflower seeds instead.

FAQs (Frequently Asked Questions)

Q: Can I use canned blueberries instead of fresh or frozen?
A: Yes, you can use canned blueberries, but make sure to drain them thoroughly before adding them to the batter to prevent a soggy cake.

Q: Can I make this coffee cake ahead of time?
A: Absolutely! You can prepare the batter and crumb topping separately and store them in the refrigerator overnight. Assemble and bake the cake just before serving.

Q: How do I prevent the crumb topping from burning?
A: If the crumb topping starts to brown too quickly, loosely tent the cake with aluminum foil during the last 15 minutes of baking.

Q: Can I use a different type of non-dairy milk?
A: Yes, you can use any non-dairy milk you prefer, such as almond milk, soy milk, oat milk, or coconut milk. The flavor of the milk will slightly influence the overall taste of the cake.

Q: My cake is dry. What did I do wrong?
A: Overbaking is the most common cause of a dry cake. Make sure to check for doneness frequently and avoid overmixing the batter. Adding a little extra non-dairy milk can also help.

Final Thoughts

I hope this recipe brings you as much joy as it brings me. Baking Chef Joey’s Vegan Blueberry Coffee Cake is more than just following a recipe; it’s about creating a moment of connection, warmth, and deliciousness. Don’t be afraid to experiment with variations and make it your own. Share your creations with loved ones and let the sweet aroma fill your home with happiness. And please, let me know how it turns out – I always love hearing your feedback!