Lemon Blueberry Coffee Cake

5 from 1 vote

Lemon blueberry coffee cake has a tender, fluffy sponge cake, a layer of fresh blueberries, and crumb topping. This blueberry snack cake is both dairy free and gluten-free, is egg-free and vegan, and is perfect for brunch or an afternoon treat.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Dessert

Cuisine: American

Servings:

Calories: 461kcal

Author: Dee Dine

Equipment

8-inch square pan

Ingredients

Crumb topping

¾ cup (95g) white flour (gluten free or all purpose)
6 tbsp (75g) cane sugar
4 ½ tbsp (65g) butter, cold and chopped
¼ teaspoon cinnamon

Blueberry layer

1 ½ cups (222g) blueberries, fresh or frozen
2 tbsp (15g) white flour (gluten free or all purpose)
1 tbsp (12g) cane sugar

Vanilla cake

¾ cup (150g) cane sugar
1 tbsp (12g) lemon juice
1 ½ cup (190g) white flour (gluten free or all purpose)
½ cup (175g) yogurt, dairy free
⅓ cup (83g) applesauce or 1 pureed apple
⅓ cup (85g) milk, dairy free
1 tablespoon lemon juice
3 teaspoon baking powder
1 teaspoon vanilla
¼ teaspoon salt

Instructions

Prep

Preheat your oven to 350 F. Line an 8-inch square pan with parchment paper.
Make the crumb topping: Mix the crumble by cutting the cold butter into the dry ingredients and creating a lumpy texture. Set in freezer while you prepare the blueberries and batter.
¾ cup (95g) white flour (gluten free or all purpose), 6 tablespoon (75g) cane sugar, 4 ½ tablespoon (65g) butter, cold and chopped, ¼ teaspoon cinnamon
Prepare the blueberries: Add the blueberries, 1 tablespoon of flour to a bowl and toss until combined. Set aside at room temperature. If using frozen blueberries, leave this step until just before you need them.
1 ½ cups (222g) blueberries, fresh or frozen, 2 tablespoon (15g) white flour (gluten free or all purpose), 1 tablespoon (12g) cane sugar

Make the cake

Add the applesauce and sugar to a large bowl and stir until sugar dissolves. A little graininess is okay.
⅓ cup (83g) applesauce or 1 pureed apple, ¾ cup (150g) cane sugar
Then add the rest of the ingredients and mix with a hand mixer or spoon until just combined. Don't over mix.
1 tablespoon (12g) lemon juice, 1 ½ cup (190g) white flour (gluten free or all purpose), ½ cup (175g) yogurt, dairy free, ⅓ cup (85g) milk, dairy free, 1 tablespoon lemon juice, 3 teaspoon baking powder, 1 teaspoon vanilla, ¼ teaspoon salt
Add the batter to the pan and smooth level with a spoon.
Scatter coated blueberries only 1 layer on top of the batter. Don't press. Hold back 9-12 to put on at the end.
Sprinkle the chilled crumble on top.
Dot 9-12 more blueberries across the top.
Bake the cake: Bake the cake for 1 hour & 15 minutes (75 minutes) using fresh blueberries, and a bit more if using frozen blueberries.
NOTE: Check the cake with a tester at 1 hour - your oven might run hotter.
The cake is ready when the top is golden brown and the blueberries are bubbling. If you insert a toothpick in the center of the cake, it should have no wet batter on it. Or shake the pan and the cake batter should not wiggle.
Cool the cake: Cool the cake for 30 minutes in the pan. The transfer to a wire rack to cool completely, for another half hour or more.
Add a lemon glaze drizzle: To make the glaze, stir 1 teaspoon of lemon juice into ½ cup of powdered sugar. Add a touch more lemon juice if needed. Drizzle over the cooled cake.
Use a serrated knife to cut the cake into slices.

Storage

Store the cake in an sealed container at room temperature for 1 day, in the fridge for up to 3 days or in the freezer for up to 1 month.

Video

Notes

If you are using frozen blueberries, flour them just before you add them to the top of the batter - don't let them thaw.

If you use oat flour, add 1 cup of flour to the batter, and use oat flour at the recipe's measurements for the crumble and as a blueberry coating.

Nutrition