I got this recipe from The Banana Diaries after seeing her post it on Instagram. I found it and wanted to make it and then my vegan AND non-vegan friends wanted me to make it! So here we are.
INGREDIENTS
Cinnamon Crumble:
1 cup All Purpose Flour, plus 1 tbs. for coating the blueberries
1 tsp. Cinnamon
¾ cup Granulated Sugar
5 tbs. Vegan Butter, melted and cooled to room temperature
1 tsp. Vanilla Extract
⅛ tsp. Sea Salt
Cream Cheese Filling:
8 oz. Vegan Cream Cheese, room temperature
1 tbs. Granulated Sugar
1 tbs. Lemon Zest*
1 tbs. Cornstarch
Lemon Blueberry Coffee Cake Batter:
12 oz. Blueberries
3 cups All Purpose Flour
1 ½ tsp. Baking Powder
½ tsp. Baking Soda
¼ tsp. Sea Salt
1 ¼ cup Granulated Sugar
½ cup Vegan Unsalted Butter, melted and cooled
¾ cup Dairy-free Yogurt , room temperature
⅓ cup Oat Milk, room temperature
¼ cup Lemon Juice, about 1–2 lemons
3 tbs. Lemon Zest, about 3 medium lemons
1 tbs. Vanilla Extract
Icing:
1 cup Powdered Sugar
2 tbs. Oat Milk
*You will need about 4 lemons total. Using only 1-2 for juice!
INSTRUCTIONS
Preheat your oven to 350 degrees F. Grease a 9 inch springform pan. Rinse your blueberries and place into a small bowl. Add a tbs. of flour and toss. Set aside.
Starting with the crumble, in a medium bowl, add all the ingredients and mix with a fork until a combined and crumbly mixture forms. Set aside.
Next prepare your cream cheese mixture. Using an electric hand mixer, cream all the ingredients together until fluffy, about a couple minutes. Set aside.
Next make the batter. In a large bowl, add the granulated sugar and lemon zest. Using your fingers rub the sugar and lemon zest together, activating the citrus.
Next, add the butter, yogurt, and vanilla extract. Whisk until combined.
Then add the flour, baking soda, baking powder, and sea salt. As you whisk these ingredients in, slowly pour in the milk, followed by the lemon juice. Whisk until the ingredients are just combined.
Next, carefully fold in the blueberries.
Spoon half the batter in the bottom of the pan and spread evenly. Next add all the cream cheese and spread it all the way to the edges. Add the rest of the batter. Top with all the crumble coating.
Bake for about 75 minutes, until the top is golden brown.
Let the cake cool for an hour.
Before serving you can prepare the icing by just combining all the ingredients in a medium bowl. Feel free to just use a spoon to drizzle or place in a piping bag.
Remove from the pan and drizzle the icing on top. Slice and enjoy!
Preheat your oven to 350 degrees F. Grease a 9 inch springform pan. Rinse your blueberries and place into a small bowl. Add a tbs. of flour and toss. Set aside.
Starting with the crumble, in a medium bowl, add all the ingredients and mix with a fork until a combined and crumbly mixture forms. Set aside.
Next prepare your cream cheese mixture. Using an electric hand mixer, cream all the ingredients together until fluffy, about a couple minutes. Set aside.
Next make the batter. In a large bowl, add the granulated sugar and lemon zest. Using your fingers rub the sugar and lemon zest together, activating the citrus.
Next, add the butter, yogurt, and vanilla extract. Whisk until combined.
Then add the flour, baking soda, baking powder, and sea salt. As you whisk these ingredients in, slowly pour in the milk, followed by the lemon juice. Whisk until the ingredients are just combined.
Next, carefully fold in the blueberries.
Spoon half the batter in the bottom of the pan and spread evenly. Next add all the cream cheese and spread it all the way to the edges. Add the rest of the batter.
Top with all the crumble coating.
Bake for about 75 minutes, until the top is golden brown.
Let the cake cool for an hour.
Before serving you can prepare the icing by just combining all the ingredients in a medium bowl.
Feel free to just use a spoon to drizzle or place in a piping bag.
Remove from the pan and drizzle the icing on top. Slice and enjoy!
I'm not going to lie, I slightly underbaked on my first go around on this recipe because I was making too many things in the kitchen (hence the dip in the center). Just be sure you check the center is cooked and if you take it out and it deflates, thats your sign to pop it in for longer! This is my sign to get a real cake tester and stop trusting toothpicks lol.
If you tried this recipe please tag me on Instagram, I would love to see it!
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
A video is up on my Pinterest and Instagram as well.
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