Delicious Vegan Blueberry Crumb Cake with Zesty Lemon and Crunchy Almond Streusel

Prepare to be enchanted by the ultimate treat for any time of day: our Vegan Blueberry Crumb Cake. This recipe delivers a wonderfully soft, moist, and fluffy cake base, bursting with juicy blueberries, brightened by a delicate hint of lemon, and crowned with an irresistible, crunchy almond streusel topping. It’s the perfect companion for your morning coffee, an afternoon tea, or a delightful dessert that’s not overly sweet but deeply satisfying.

This cake is designed to impress even the most discerning palates, proving that vegan baking can be utterly luxurious and incredibly flavorful. Forget dry or dense vegan cakes – this one is light, tender, and incredibly moist, thanks to a carefully balanced blend of plant-based ingredients. The blueberries create pockets of sweet-tart goodness, while the lemon zest adds a vibrant lift that perfectly complements their natural flavor. And let’s not forget the star of the show for many: the golden, buttery (vegan!) streusel, scattered with flaked almonds for an extra layer of crunch and nutty aroma.

What Exactly Is a Crumb Cake? Unraveling the Delicious Mystery

You might wonder what to call this delectable creation: a crumb cake, coffee cake, streusel cake, or perhaps just a fancy blueberry cake? The truth is, it beautifully embodies elements of them all. This recipe is fundamentally a “crumb cake” because of its distinctive streusel topping, which provides a delightful textural contrast to the soft cake below. It’s often referred to as “coffee cake” in American cuisine, signifying a cake that’s traditionally eaten *with* coffee, rather than being coffee-flavored. Whatever you call it, its moist vanilla base, subtle lemon undertones, generous scattering of juicy blueberries, and crisp almond streusel topping make it an instant favorite.

Our vegan blueberry crumb cake takes inspiration from classic American coffee cakes, making it an ideal pairing for your favorite hot beverage. Unlike many overly sweet desserts, this cake strikes a wonderful balance, offering just enough sweetness to be comforting without being cloying. This makes it a versatile treat, perfect for a leisurely breakfast, an elegant brunch centerpiece, a satisfying mid-morning pick-me-up, or a delightful afternoon snack. Its wholesome appeal and incredible flavor ensure it won’t last long!

The foundation of this superb cake is adapted from a tried-and-true muffin base recipe, meticulously tweaked to achieve the perfect consistency and rise in a larger cake tin. This ensures a consistent bake and that signature moist, tender crumb we all crave.

Key Ingredients for Your Vegan Blueberry Crumb Cake

Crafting the perfect vegan blueberry crumb cake starts with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why it matters:

• Blueberries: For the freshest flavor and best texture, fresh blueberries are always recommended. They hold their shape beautifully and burst with flavor. However, don’t fret if fresh aren’t available; frozen blueberries work wonderfully too! Just remember to toss them lightly with a tablespoon of flour before adding them to the batter – this helps prevent them from sinking to the bottom and ensures even distribution throughout your delicious crumb cake.
• Plain Flour (All-Purpose) and Cornflour (Cornstarch): The combination of plain all-purpose flour and a touch of cornflour is key to achieving that tender, delicate crumb. The cornflour lightens the texture of the cake, making it incredibly soft without sacrificing structure. While you can substitute cornflour with an equal weight of plain flour, incorporating it truly elevates the final texture.
• Baking Powder and Bicarbonate of Soda (Baking Soda): These leavening agents are both essential for a superb rise and a wonderfully fluffy texture. Baking powder works as a double-acting agent, providing lift during mixing and again in the oven, while bicarbonate of soda reacts with the acidic ingredients (like lemon juice and yogurt) to create additional lift and an even crumb. Using both ensures maximum lightness and volume.
• Vegan Yogurt: A secret weapon in vegan baking, plain vegan yogurt (soy or coconut-based work best) is crucial for moisture and a delicate tang that enhances the overall flavor profile. Opt for unsweetened varieties to control the cake’s sweetness. It contributes to a tender crumb and helps activate the baking soda.
• Non-Dairy Milk: Any unsweetened non-dairy milk will work, though soy milk is often preferred in baking for its neutral flavor and protein content, which can contribute to browning and structure. Avoid canned coconut milk as its high-fat content can alter the cake’s texture. Always ensure it’s unsweetened to maintain the intended sweetness level of the cake.
• Neutral Oil: Olive oil is a fantastic choice for its subtle fruitiness and ability to keep cakes moist for longer. However, any neutral-flavored oil, such as canola, sunflower, or vegetable oil, will also yield excellent results. Oil-based cakes tend to be more moist and stay fresh longer than butter-based ones, making it ideal for this crumb cake.
• Sugar: Light brown soft sugar for the cake batter adds a lovely caramel note and helps keep the cake moist. Caster or granulated sugar can be used as alternatives if brown sugar isn’t on hand. For the streusel topping, demarera (turbinado) sugar is highly recommended for its larger crystals, which create an extra satisfying crunch and a beautiful golden color. Regular brown or white sugar can be substituted, but you might miss out on that specific textural highlight.
• Lemon Juice and Zest: The fresh lemon juice is vital as it reacts with the raising agents, contributing to the cake’s rise and adding a bright, clean flavor. White vinegar can be used as a substitute for the acid. The lemon zest, however, is where the vibrant aroma and subtle “zing” truly come from, elevating the blueberries and adding depth to the cake’s overall taste. Don’t skip the zest for that irresistible citrus lift!
• Vanilla Extract: High-quality vanilla extract is paramount for enriching the cake’s flavor. It adds warmth and depth that complements both the lemon and blueberries. Use a good quality extract over artificial essence, or for an even richer flavor, vanilla bean paste is an excellent choice.
• Vegan Butter/Spread: Essential for the crumbly streusel topping, a good quality vegan butter or spread (block or spreadable, but avoid “light” varieties) will ensure a rich, flavorful, and perfectly textured streusel. Its fat content is crucial for achieving that desirable crumbly consistency.
• Flaked Almonds: While optional, flaked almonds add a delightful nutty flavor and an extra layer of crunch to the streusel, significantly enhancing the cake’s texture. Feel free to use other chopped nuts like pecans or walnuts, or omit them entirely if you prefer a simpler crumb.

Step-by-Step Guide: How to Bake the Perfect Vegan Blueberry Crumb Cake

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the bottom of this page.)

Baking this vegan blueberry crumb cake is a straightforward and rewarding process. Follow these steps for a guaranteed delicious outcome:

1. Prepare the Streusel Topping: In a medium bowl, combine the flour and softened vegan butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs and no large lumps of butter remain. Stir in the demarera sugar and flaked almonds until well combined. This is your delicious streusel topping! Place the bowl in the fridge while you prepare the cake batter to keep it firm.




2. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, cornflour, light brown sugar, baking powder, bicarbonate of soda, and a pinch of salt. Ensure all ingredients are thoroughly combined to prevent pockets of leavening agents. This step is crucial for an even rise.




3. Mix Wet Ingredients into Dry: To the bowl of dry ingredients, add the non-dairy milk, vegan yogurt, neutral oil, fresh lemon juice, lemon zest, and vanilla extract. Using a balloon whisk, gently stir until just combined and no dry lumps of flour are visible. Be careful not to overmix, as this can lead to a tough cake. Once the batter is smooth, gently fold in about two-thirds of your fresh blueberries.




4. Prepare for Baking: Transfer the batter evenly into your prepared 20cm (8-inch) round loose-bottomed cake tin, which should be lined with baking paper at the base and sides. Spread the batter level with a spatula. Then, scatter the remaining one-third of blueberries over the top of the batter and gently press them down slightly to embed them. This ensures beautiful berry distribution.




5. Add the Streusel: Retrieve your chilled streusel topping from the fridge. Evenly scatter it over the top of the cake batter, covering the blueberries. Gently press the streusel down a little to help it adhere to the batter during baking.




6. Bake to Perfection: Place the cake in your preheated oven (180°C/160℃ fan/350°F/gas mark 4) and bake for approximately 75 minutes. The baking time may vary slightly depending on your oven. To check for doneness, insert a skewer or toothpick into the center of the cake (try to avoid hitting a blueberry); it should come out clean. If the streusel starts to brown too quickly, you can loosely tent the cake with foil for the remaining baking time.

Once baked, allow your magnificent crumb cake to cool in the tin for at least 30 minutes before carefully transferring it to a wire rack to cool completely. Slicing too early can cause it to crumble, so patience is key for the best presentation and texture.

Baking Success: Essential Tips & Tricks for Your Crumb Cake

Achieving a perfect vegan blueberry crumb cake is easy with these expert tips:

• Embrace Digital Scales: For unparalleled accuracy in baking, always use metric measurements with a digital scale. Cup measurements can be notoriously inaccurate and lead to inconsistent results. A scale ensures precision, which is vital for the delicate balance in vegan baking, and often makes for less mess too!
• Don’t Overmix the Batter: Once you’ve added the wet ingredients to the dry, mix gently with a balloon whisk until just combined. Overmixing develops the gluten in the flour, resulting in a tough, dense cake rather than the desired soft and fluffy texture. A few small lumps are better than an overmixed batter.
• Strategically Place Your Blueberries: Instead of mixing all the blueberries into the batter at once, save about a third to scatter over the top before adding the streusel. This technique prevents all the berries from sinking to the bottom during baking and ensures a beautiful, even distribution throughout each slice.
• Customizing the Topping: While the almond streusel is highly recommended, you can certainly omit it if you prefer a simpler cake. If you choose to bake without the streusel, keep an eye on the cake as it might bake a touch quicker, so adjust your baking time accordingly.
• Boost the Lemon Flavor: For an extra burst of citrus, feel free to increase the amount of lemon zest, using zest from 3-4 lemons instead of 2. However, resist the urge to add more lemon juice, as this can alter the batter’s liquid balance and affect the cake’s texture and rise. For an even more intense lemon experience after baking, consider drizzling the cooled cake with a simple lemon glaze made from icing (powdered) sugar and fresh lemon juice.
• Check for Doneness Carefully: When inserting a skewer to check if the cake is baked, try to aim for a spot where you don’t hit a blueberry. Molten blueberry juice can make the skewer appear wet even if the cake itself is cooked through. If it comes out clean from a cakey part, your cake is ready.
• Cooling is Crucial: Allow the cake to cool in its tin for at least 30 minutes before attempting to remove it. This allows the cake to set and firm up, preventing it from breaking apart. Transferring it to a wire rack to cool completely before slicing will give you the cleanest cuts and best texture.

Frequently Asked Questions About Vegan Blueberry Crumb Cake

This vegan blueberry crumb cake truly is a masterpiece of plant-based baking – a celebration of simple yet exquisite flavors and textures. The combination of a tender, lemon-infused cake, sweet bursts of blueberries, and a crunchy almond streusel creates an experience that’s both comforting and elegant. It’s a recipe that will undoubtedly become a staple in your kitchen, perfect for sharing with loved ones or enjoying a quiet moment with a cup of your favorite brew.

If you’ve had the pleasure of baking this delightful recipe, we’d love to hear from you! Please consider rating it, leaving a comment below, or sharing your creation on Instagram. Don’t forget to tag @domestic_gothess and use the hashtag #domesticgothess so we can admire your beautiful crumb cake!

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