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vegan lemon blueberry coffee cake

Posted on Feb 6, 2019 by in Breakfast, Cake, Dessert, Recipe Box

vegan lemon blueberry cake

Breakfast Hero: vegan lemon blueberry coffee cake

A while ago, I made this vegan lemon blueberry coffee cake for my children’s back to school teacher’s breakfast. There was barely a crumb left. A few months prior to making this vegan coffee cake, I had made a cherry coffee cake for another school event. Folks raved about it. However, I was unable to taste it, due to my dairy allergy. Partly because I was jealous, mostly because I was curious, I created my own vegan version.  So glad I did, because, yum! The teachers have been asking for the recipe ever since. Sorry, it has taken this long.


vegan lemon blueberry coffee cake


Veganism is trending for good reason!

I dare not give you the impression that vegan recipes are always healthy. Many of them are! However, many of them are huge calorie bombs too.  Veganism is becoming super trendy lately.  So, the chances that you have seen vegan items popping up on local menus is pretty high. It represents the fact that more and more diners are eating with purpose and many are taking a keen interest in where their food comes from, what’s in it and how it is prepared. There’s nothing wrong with that! I’ve had these interests for a long time now and am relieved to see that it isn’t just a passing fad. Whether you dabble with vegan foods for fun, health, allergies or accident, you’ll likely get hooked on our vegan lemon blueberry coffee cake.



vegan lemon blueberry coffee cake


Spring cannot come soon enough.

In the meantime, we can create Spring feelings in our kitchens.  Contrary to popular belief, lemons and most citrus fruits are actually not peak summer fruits! Say what?! Their peak season is during the winter months. So, eat up ladies and gents! All the more reason to load up on vitamin C when it is most needed. Hunt down the prettiest, largest lemons in the store and get baking your own vegan lemon blueberry coffee cake.





vegan lemon blueberry coffee cake will soon become a family favorite. The perfect breakfast treat to bake for a crowd. The lemon blueberry combo is a match made in baking heaven, sure to satisfy everyone's sweet tooth. An amazing addition to a brunch menu as well.

Cook Time:55 min
Prep Time:20 min
Total Time:75 min
Category:Breakfast, Dessert,
Yield:serves 6-8 ppl
* 1 cup vegan butter (softened) ( I like Miyokos or Earth Balance, can sub coconut oil)
* 2 cups sugar (Raw sugar works well too)
* 2 flax or chia eggs (2 heaping TBL of chia or flax powder to 6-8TBLS filtered water. Mix, and set aside until it gels)
* 1/2 cup cashew cream or plain vegan yogurt
* 1 cup vegan buttermilk (add 1-2 tsp vinegar or lemon juice to vegan milk)
* 2 TBLS fresh squeezed lemon juice
* 1-2 TBL lemon zest
* 2 tsp vanilla or almond extract
* 1/2 tsp lemon extract (optional)
* 3 cups blueberries (fresh or frozen)
* 3 1/2 cups organic unbleached flour
* 2 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
* Frosting (optional)
* 1 medium lemon juiced
* 1 1/2-2 cups powdered sugar
1. Pre-heat oven to 325 degrees

2. In a stand mixer or a bowl with a hand mixer, cream together butter and sugar

3. Prepare your flax or chia egg and set aside

4. Add 2 TBL of fresh squeezed lemon juice to vegan milk to create vegan buttermilk

5. Once butter and sugar are creamed, add all extracts, scraping bowl between additions

6. Add vegan egg mixture, scraping bowl between additions

7. Add cashew cream or vegan yogurt, scraping bowl between additions

8. Place blueberries in a large bowl and lightly dust them with a TBL of flour

9. Sift or lightly whisk all dry ingredients together in a separate bowl

10. Add lemon zest to dry ingredients

11. Slowly add dry ingredients and vegan buttermilk to mixer, alternating between the two and scraping the bowl as necessary

13. Pour mixture into a 9x 13 parchment lined sheet pan

14. Spread blueberries over top of cake and place in the middle rack of your oven

15. Set time for 50 minutes and check with a skewer or toothpick. Add increments of 5 minutes if necessary

16. Allow to cool in the pan for at least 1 hour prior to slicing

17. Best eaten within 2 days (that shouldn't be a problem)

18. Freeze any leftovers for up to 3 months

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