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.
Ingredients
Scale
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
Instructions
- 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).
- 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.
- 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.
- Mix dry ingredients for the batter: Sift together flour, baking powder, and sea salt in a bowl. Stir to combine and set aside.
- Make vegan buttermilk: In a jug, mix soy milk and apple cider vinegar. Allow it to curdle slightly and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
