Vegan Blueberry Yogurt Coffee Cake
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: serves 12
Sweet vanilla coffee cake studded with blueberries and topped with a crumble. No one will ever guess it's vegan!
For the coffee cake:
  • 1 c. Nancy's Vanilla Probiotic Oatmilk Yogurt
  • 1 stick vegan butter, softened
  • ¾ c. sugar
  • ¾ c. brown sugar (look to make sure it's vegan)
  • 2 c. flour
  • 2 t. baking powder
  • 1 t. salt
  • 1 c. blueberries
For the topping:
  • 4 T. vegan buttery spread
  • ½ c. flour
  • ¼ c. brown sugar (look to make sure it's vegan)
  • 1 t. cinnamon
  • ½ t. salt
  1. Preheat the oven to 350 degrees. Spray an 8 x 8 pan with cooking spray. Set aside.
  2. In a large bowl mix the yogurt and vegan butter together until combined. I had to use a mixer to get it smooth.
  3. Add in the sugar and brown sugar and mix until combined.
  4. In a medium bowl combine the flour, baking powder, and salt.
  5. Add the flour mixture to the yogurt mixture and mix until combined.
  6. Fold in the blueberries.
  7. Pour the batter into the prepared pan.
  8. Put all the ingredients for the topping in a bowl and mix until a crumble forms. Sprinkle on top of the batter in the pan.
  9. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  10. Remove from oven and cool completely.
A Hezzi-D original recipe
Recipe by Hezzi-D's Books and Cooks at