Blueberry Crumb Coffee Cake
A nice little vegan gluten-free coffee cake to share or hoard, no judgment here. Feel free to use your favorite gluten-free flour blend that can be substituted 1 to 1.
Servings: 12 servings
Calories: 251kcal
Equipment
- 8" square baking pan
Ingredients
Topping
- 1/3 cup unbleached granulated sugar
- 1/2 cup Pillsbury Best Gluten Free All Purpose Flour Blend
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/4 cup Earth Balance Buttery Spread
Batter
- 2 cups Pillsbury Best Gluten Free All Purpose Flour Blend
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unbleached granulated sugar
- 1/4 cup Earth Balance Buttery Spread
- 1 tablespoon ground flax seed mixed with 2 tablespoons of warm water
- 1 teaspoon vanilla extract
- 1/2 cup non-dairy milk
- 2 cups blueberries fresh or frozen
Instructions
- Preheat oven to 375º F. Lightly grease an 8" or 9" square pan at least 1.5" tall.
- Mix ground flax seed with the water and set aside.
- Add all the topping ingredients to a bowl and smash together with a fork until coarse crumbs form. Set aside.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In another bowl, beat together the sugar, flax mixture, Earth Balance, and vanilla until creamy.
- Alternatively beat in the flour mixture and the non-dairy milk to the creamed sugar mixture until combined. Gently stir in the blueberries.
- Spread the batter evenly in your greased pan. Spread the topping crumbs evenly over the batter.
- Bake 35-45 minutes at 375º F until a knife inserted in the center comes out clean. Ovens can vary greatly. If you want to be cautious, start checking it at 30 minutes. Let it cool for about 10 minutes before serving.
Notes
Adapted from a King Arthur Flour recipe.
Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use.
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