Vegan Blueberry Yogurt Coffee Cake
Sweet vanilla coffee cake studded with blueberries and topped with a crumble. No one will ever guess it's vegan!
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Ingredients
For the coffee cake:
- 1 c. Nancy's Vanilla Probiotic Oatmilk Yogurt
- 1 stick vegan butter softened
- 3/4 c. sugar
- 3/4 c. brown sugar look to make sure it's vegan
- 2 c. flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 c. blueberries
For the topping:
- 4 Tablespoons vegan buttery spread
- 1/2 c. flour
- 1/4 c. brown sugar look to make sure it's vegan
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees. Spray an 8 x 8 pan with cooking spray. Set aside.
- In a large bowl mix the yogurt and vegan butter together until combined. I had to use a mixer to get it smooth.
- Add in the sugar and brown sugar and mix until combined.
- In a medium bowl combine the flour, baking powder, and salt.
- Add the flour mixture to the yogurt mixture and mix until combined.
- Fold in the blueberries.
- Pour the batter into the prepared pan.
- 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.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool completely.
Notes
A Hezzi-D original recipe