Vegan Blueberry Crumb Cake Recipe

Introduction

This Vegan Blueberry Crumb Cake is a delightful treat combining juicy blueberries with a crisp, buttery crumb topping. Perfect for breakfast or dessert, it’s moist, flavorful, and entirely plant-based.

Ingredients

• 260 g fresh blueberries
• 60 g blueberry preserves/jam
• 1 tablespoon granulated sugar
• 1 tablespoon cornstarch
• 50 g granulated sugar
• 1 teaspoon ground cinnamon
• 90 g all-purpose flour (for crumb topping)
• 45 g vegan butter (room temperature, for crumb topping)
• 250 g all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 160 ml soy milk
• 2 teaspoons apple cider vinegar
• 200 g granulated sugar
• 1 vanilla pod, sliced in half (optional)
• 90 g vegan butter (room temperature)
• 3 tablespoons neutral oil or olive oil
• 160 g vegan Greek-style yogurt
• 1 teaspoon vanilla extract (or 1 tablespoon if not using vanilla pod)
• 1 teaspoon blueberry preserves/jam (for glaze)
• 1 tablespoon soy milk (for glaze)
• 90 g powdered sugar (for glaze and dusting)

Instructions

1. Step 1: Line the sides and base of a 7.5 or 8-inch springform cake pan with parchment paper. Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F).
2. Step 2: Macerate the blueberries by tossing them in blueberry preserves, 1 tablespoon sugar, and cornstarch. Set aside.
3. Step 3: Prepare the crumb topping by mixing the 90 g flour, 50 g sugar, cinnamon, and 45 g vegan butter. Rub the mixture between your fingers until it resembles crumbs. Set aside.
4. Step 4: In a separate bowl, sift together 250 g flour, baking powder, and sea salt. Set aside.
5. Step 5: Make vegan buttermilk by combining soy milk and apple cider vinegar in a jug. Set aside to curdle.
6. Step 6: Flavor the sugar by rubbing the vanilla seeds from the sliced pod into the 200 g sugar using your fingertips. Remove the pod once done.
7. Step 7: Cream the vanilla sugar with 90 g vegan butter using a hand mixer for 1-2 minutes until light and fluffy.
8. Step 8: Add yogurt, oil, and vanilla extract to the creamed butter mixture and mix until well combined.
9. Step 9: Add half of the dry ingredients to the wet mixture, followed by half the vegan buttermilk, whisking gently. Repeat with the remaining dry ingredients and buttermilk until just combined.
10. Step 10: Pour the batter into the prepared pan, spread macerated blueberries evenly over the top, then sprinkle the crumb topping.
11. Step 11: Bake for 55-65 minutes. Test doneness by inserting a skewer into the center; it should come out mostly clean with a few crumbs. If batter remains, bake for an additional 5 minutes as needed.
12. Step 12: Let the cake cool in the pan for 10 minutes, then remove the sides and transfer to a wire rack to cool completely.
13. Step 13: Prepare the glaze by whisking together powdered sugar, blueberry preserves, and soy milk until smooth. Once the cake is cool, dust with powdered sugar and drizzle the glaze over the top.

Tips & Variations

• For extra flavor, toast the crumb topping ingredients slightly before mixing.
• Substitute soy milk with almond or oat milk if preferred.
• Use frozen blueberries if fresh are unavailable, but reduce maceration time to avoid excess moisture.
• Try adding lemon zest to the batter for a bright, citrus twist.
• If you can’t find vegan Greek-style yogurt, regular plant-based yogurt works well.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in a microwave for 10-15 seconds if desired. The glaze is best added just before serving to keep its shine and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but make sure it includes xanthan gum or a similar binder for best results.

Can I prepare this cake in advance?

Yes, the cake can be baked a day ahead. Store it covered in the refrigerator and add the glaze just before serving to keep it fresh and visually appealing.

Vegan Blueberry Crumb Cake Recipe

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★★★★★

4.5 from 101 reviews

• Author: anna
• Total Time: 1 hour 25 minutes
• Yield: 10 servings 1x
• Diet: Vegan

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Description

This Vegan Blueberry Crumb Cake is a moist and flavorful dessert featuring fresh blueberries macerated in preserves, topped with a crunchy cinnamon crumb topping. Made without any animal products, this cake uses vegan butter, soy milk, and vegan Greek-style yogurt to achieve a rich texture. Perfect for breakfast or a sweet snack, this cake pairs beautifully with a light vanilla glaze drizzled on top.

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Ingredients

Scale 1x2x3x

Blueberry Mixture

• 260 g fresh blueberries
• 60 g blueberry preserves/jam
• 1 tablespoon granulated sugar
• 1 tablespoon cornstarch

Crumb Topping

• 50 g granulated sugar
• 1 teaspoon ground cinnamon
• 90 g all-purpose flour
• 45 g vegan butter (room temperature)

Cake Batter Dry Ingredients

• 250 g all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon sea salt

Cake Batter Wet Ingredients

• 160 ml soy milk
• 2 teaspoons apple cider vinegar
• 200 g granulated sugar
• 1 vanilla pod, sliced in half (optional)
• 90 g vegan butter (room temperature)
• 3 tablespoons neutral oil or olive oil
• 160 g vegan Greek-style yogurt
• 1 teaspoon vanilla extract (or 1 tablespoon if not using pod)

Glaze

• 1 teaspoon blueberry preserves/jam
• 1 tablespoon soy milk
• 90 g powdered sugar

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Instructions

1. Preparation: Line the sides and base of a 7.5 or 8-inch springform cake pan with parchment paper. Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F).
2. Macerate the blueberries: In a bowl, toss the fresh blueberries with blueberry preserves, sugar, and cornstarch until evenly coated. Set aside to allow the mixture to thicken.
3. Make the crumb topping: In a bowl, combine granulated sugar, ground cinnamon, flour, and vegan butter. Rub the mixture between your fingers until it forms a crumbly texture. Set aside.
4. Mix dry ingredients for the batter: Sift together flour, baking powder, and sea salt in a bowl. Stir to combine and set aside.
5. Make vegan buttermilk: In a jug, mix soy milk and apple cider vinegar. Allow it to curdle slightly and set aside.
6. Flavor the sugar: In a large mixing bowl, add sugar and the sliced vanilla pod. Rub the vanilla seeds into the sugar using your fingertips, then remove and discard the pod.
7. Cream the sugar and butter: Add the vegan butter to the flavored sugar and whisk using a hand mixer for 1-2 minutes until light and fluffy.
8. Combine wet ingredients: Add vegan Greek-style yogurt, neutral or olive oil, and vanilla extract to the creamed butter and sugar. Mix until fully combined.
9. Make the batter: Add half of the dry ingredients followed by half of the vegan buttermilk mixture to the wet mixture. Whisk to combine, then add the remaining dry ingredients and buttermilk mixture, whisking until just combined without overmixing.
10. Assemble the cake: Pour the batter into the prepared springform pan. Evenly distribute the macerated blueberries on top of the batter, followed by the crumb topping.
11. Bake the cake: Bake in the preheated oven for 55-65 minutes. Test doneness by inserting a skewer or toothpick into the center; it should come out almost clean with a few crumbs. If batter sticks, bake for an additional 5 minutes and recheck.
12. Cool the cake: Allow the cake to cool in the pan for 10 minutes. Then carefully remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
13. Make the glaze and finish: Whisk together blueberry preserves, soy milk, and powdered sugar until smooth. Once the cake is completely cool, dust it lightly with powdered sugar and drizzle the glaze evenly on top before serving.

Notes

• Use fresh blueberries for best flavor and texture.
• Cornstarch helps to thicken the blueberry mixture, preventing it from bleeding too much into the batter.
• Soy milk combined with apple cider vinegar creates a vegan buttermilk substitute that adds moisture and acidity for better cake rise.
• Neutral oil like sunflower or canola can be used alternatively to olive oil for a lighter taste.
• Vegan Greek-style yogurt adds creaminess and tenderness to the cake without dairy.
• Make sure not to overmix the batter to keep the cake light and fluffy.
• Allow the cake to cool completely before glazing to prevent glaze from melting or running off.

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Baking
• Method: Baking
• Cuisine: Vegan, American-inspired dessert

Keywords: vegan blueberry crumb cake, vegan cake recipe, blueberry cake, crumb cake, plant-based dessert, dairy-free cake, egg-free cake