Friday 5 August 2022

Vegan Blueberry Crumb Cake

American style coffee crumb cake filled with delicious blueberries!

This is my first of I hope many coffee crumb cakes. Until I started my blog and after getting lots of inspiration from American-style desserts, I had never heard of this style of cake before and I assumed the cake contained coffee. However the principle of the type is to enjoy with a cup of coffee, be it the morning, afternoon, evening, you choose. What makes these cakes so tasty are the simple flavours and that beautiful crumb topping that is so succulent and buttery its like a crumble on a cake. I've used blueberries as an addition to this coffee crumb cake because they are in season in the UK and are so plump and juicy it would be a shame not to put them in a cake. I'll be making a few more variations of this cake in time and I've got my eye on a cinnamon coffee cake for autumn ;)

If you love cake and blueberries....

Check out my other recipes for more inspiration!


Prep: 15 minutes
Cook: 35 minutes
Serves: 8


  • If you can't find vegan crème fraîche, dairy crème fraîche will work if you are not following a vegan or dairy free diet.
  • Fresh or frozen blueberries will work in this recipe. 


  • 240g Plain flour
  • 2 tsp Baking powder
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 150g Caster sugar
  • 55g Butter
  • 10g Egg replacer + 40ml water
  • 120ml Soya milk + 1 tsp apple cider vinegar
  • 60g Crème fraîche (Oatly works well)
  • 250g Blueberries
Crumb topping
  • 60g Plain flour
  • 100g Demerara sugar or caster sugar
  • 55g Butter
  • Pinch of salt


  1. Preheat the oven to 170℃ and grease and line a 9-inch cake tin with baking paper. 
  2. Make the crumb topping. Add all ingredients in a bowl and use your hands to rub the butter into the flour and sugar until crumbly. Store in the fridge until ready to use. 
  3. In a medium-sized bowl, combine the flour, baking powder, bicarb of soda and salt.
  4. In a separate bowl, beat together the butter and sugar until fluffy, then mix in the egg replacer and vanilla. The mixture will split but that's okay. 
  5. Add the crème fraîche and stir in. Gradually add the flour and milk in intervals, stirring in-between, finishing with the flour. The batter should be quite thick.
  6. Fold through the blueberries then spoon the batter into the prepared cake tin. 
  7. Sprinkle the crumb topping all over evenly. Then bake for 35 minutes or until a knife inserted comes out clean and the top is golden-brown. 
  8. Leave to cool in the tin before removing and slicing to serve. 
  9. Best stored at room temperature in an airtight container for up to 5 days. Enjoy!


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