This vegan blueberry coffee cake is a delicious treat for any occasion. A fresh summer fruit cake will satisfy any vegan or non-vegan.

Instead of baking two desserts that everyone can eat. Simply make a vegan-friendly cake.

This cake is fast and easy to make and a great baking project for any age. Coffee cake is great to make in a pinch if you need a last-minute dessert for company.

Surprisingly light, airy and full of blueberry flavor, vegan blueberry coffee cake freezes well. Try adding different fruits to the cake batter such as tart cherries in the later summer or diced farm apples in the fall.

Vegan blueberry coffee cake

1½ cups of all-purpose flour

¾ cup of plant-based milk at room temperature (oat milk or almond milk work well)

2/3 cup of granulated sugar

4 tablespoons of unsalted butter; softened

1 cup of fresh blueberries

1 Just Egg (This is ¼ cup of it.)

2 teaspoons of apple cider vinegar

1 teaspoon of pure vanilla extract

1 teaspoon of baking powder

½ teaspoon of baking soda

¼ teaspoon of kosher salt

Crumb Topping

½ cup plus 2 tablespoons of all-purpose flour

¼ cup of light brown sugar

2 tablespoons of white refined sugar

4 tablespoons of vegan butter; room temperature

½ teaspoon of cinnamon

A couple gratings of fresh nutmeg (or a pinch of ground nutmeg)

Mix all of the crumb topping ingredients together and set aside until ready to top your unbaked cake.

Preheat oven to 350 degrees Fahrenheit.

Prepare an 8-inch square cake pan, or a round cake tin with parchment and cooking spray.

In a medium size bowl, whisk together all of your dry ingredients. Set the dry ingredients to the side, while you gather and mix all of your wet ingredients.

In a measuring cup, mix together your plant-based milk and the apple cider vinegar. Set the mixture aside to curdle the milk. You are making a fast buttermilk.

In a stand mixer with your paddle attachment, cream together butter and sugar over medium high speed for 2-3 minutes until light and fluffy. Next add in your Just Egg and mix on medium speed to combine. Add in pure vanilla extract. On low speed, add 1/3 of your flour mixture. Then add half of your curdled milk mixture. Alternate now between the dry and the wet ingredients, ending with the dry.

When everything is combined, scrape the bowl with a rubber spatula to make sure everything is incorporated. Now is the time to fold in your blueberries.

Pour the crumb cake batter into your pan and spread evenly in the pan. Add on your crumb topping gently to the top of the cake batter.

Bake for approximately 30-35 minutes, depending on your oven. There should be no crumbs attached to your tester.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef and pastry chef at Ateira’s on First. She can be reached at sarah.schweitzer18@gmail.com.