BLUEBERRY BREAKFAST CAKE (VEGAN)

Looking for an easy weekend morning snack? Take this piece of soft and moist vegan blueberry breakfast. It was packed with fresh blueberries and covered with a simple crumb topping. This is an absolute necessity for every lunch meeting.

Usually, for morning gatherings, I quickly grabbed my vegan banana bread. But lately, this blueberry breakfast cake is everyone's favorite.

It is suitable for breakfast, brunch, family gatherings, holidays, potlucks or as a sweet dessert with a cup of your evening coffee.

Simply replace yogurt with 1/4 cup of non-milk milk mixed with 1 tablespoon of lemon juice. Set aside for 3-5 minutes to make "buttermilk". Use it instead of yogurt.

HOW TO MAKE A BREAKFAST CAKE BLUEBERRY
Collage of Vegan blueberry breakfast cakes for wet ingredients.

1. Mix with wet ingredients.

2. Add sieved dry ingredients.

Collage a vegan blueberry breakfast cake to mix the dough and fold the blueberries.

3. Stir gently until the mixture blends.

4. Add the blueberries to the bowl.

5. Fold everything carefully.

The collage of vegan blueberry breakfast cakes from the steps add the mixture to the pan and cover it with crumb topping.

6. Flatten the mixture into the prepared pan.

7. Fill the mixture with crumb topping.

8. Bake at 375ºF for 35-45 minutes.

Enjoy breakfast, brunch or dessert!

INGREDIENTS

WET

• 1 cup of non-dairy milk
• 2/3 cup of turbinado sugar, powdered (see note)
• 1/3 cup of non-dairy yogurt
• 1/3 cup refined coconut oil, melted
• 1 Tablespoon fresh lemon juice
• 2 vanilla extract teaspoons

DRY

• 2 and 1/2 cups all purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of the Himalayan pink salt
• 1 and 1/2 cups fresh blueberries

TOPPING CRUMB (OPTIONAL)

• 1/3 cup coconut sugar (or brown sugar)
• 1/2 cup of all purpose flour
• 3 Tablespoons refined coconut oil, solid

INSTRUCTIONS

BREAKFAST CAKE

Preheat your oven to 375ºF and oil a 9x9-inch baking dish.

In a medium bowl, shift the dry ingredients together (except the blueberries) and set aside.
In whisk a large bowl together with oil and powdered sugar. Then whisk in the remaining wet 

ingredients.

Pour the dry ingredients into the bowl of wet and often fold them together.

Allow the batter to rest for about 5 minutes. while you prep the topping. (see below for directions)

Fold the blueberries into the rest of the batter then pour the batter into your prepared baking dish.

Bake at 375ºF for 35-45 minutes. The top should be browned and a toothpick inserted into the center of the cake should come out clean.

TOPPING CRUMB (OPTIONAL)

Medium bowl, mix together the flour and sugar.

Using a pastry cutter or fork cut in the solid oil until there are no large oil chunks. It should be similar to a 'sand' consistency.

NOTES

For the crumb topping, coconut oil can be replaced with vegan butter or shortening.

To substitute the yogurt, use 1/4 cup non-dairy milk mixed with 1 Tablespoon lemon juice. Set aside to create a "buttermilk".

To powder the sugar, measure it first then blend it in a nutrient-bullet or high speed blender until the sugar becomes a powder. Powdering the sugar creates a smoother cake.

Turbinado sugar can be substituted with any granulated sugar. I suggest powdering it as well.

The store for airtight for up to 7 days. To freeze, wrap the cake in plastic wrap and store airtight containers for up to 3 months.

To enhance the flavors, add a bit of lemon zest to the wet ingredients.

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