Blueberry Crumble Coffee Cake
This Vegan Blueberry Crumble Cake is the perfect treat for tea or coffee time. It features a soft blueberry vanilla sponge topped with a delicious warm cinnamon crumble and finished with a sweet, drizzled glaze.
Crumble
In a bowl, mix together all the ingredients using a fork until the desired crumble consistency is reached. Set aside.
Blueberry Sponge
Preheat the oven to 180 degrees and grease a 9inch spring form round tin with butter or oil and line the base with parchment paper.
In a separate bowl, mix the flour and baking powder and set aside. In a large mixing bowl, add the sugar, oil, and vanilla extract and whisk until well combined.
Add the milk and flour mix in 2-3 inclusions. Careful not to over mix or else the sponge won’t be light and fluffy. In a separate bowl, dust the blueberries in flour and then fold in to the cake batter.
Pour the batter into the cake tin and pour the crumble mix on top. Bake for 45 minutes at 180 degrees. If you’re unsure if the sponge is cooked, poke a cake skewer or knife into the sponge, and it should come out clean.
Place the cake on a cooling rack and allow to cool slightly before removing from the tin. Leave the cakes to cool fully on the cooling rack.
Glaze
For the glaze, sift the icing sugar into a bowl and add the water, stirring until you reach a thick, pourable consistency. Drizzle the glaze crumble cake once cool.
This Vegan Blueberry Crumble Cake is the perfect treat for tea or coffee time. It features a soft blueberry vanilla sponge topped with a delicious warm cinnamon crumble and finished with a sweet, drizzled glaze.
- 215 g caster sugar
- 100 ml sunflower oil
- 1 tbsp vanilla extract
- 250 ml oat Milk
- 350 g plain flour
- 15 g baking powder
- 150 g blueberries (dusted in flour)
- 4 tbsp blackcurrant jam
- 55 g plant block butter (melted)
- 75 g caster sugar
- 110 g plain flour
- 150 g icing sugar (sieved)
- 2 tbsp water
In a bowl, mix together all the ingredients using a fork until the desired crumble consistency is reached. Set aside.
Preheat the oven to 180 degrees and grease a 9inch spring form round tin with butter or oil and line the base with parchment paper.
In a separate bowl, mix the flour and baking powder and set aside. In a large mixing bowl, add the sugar, oil, and vanilla extract and whisk until well combined.
Add the milk and flour mix in 2-3 inclusions. Careful not to over mix or else the sponge won’t be light and fluffy. In a separate bowl, dust the blueberries in flour and then fold in to the cake batter.
Pour the batter into the cake tin and pour the crumble mix on top. Bake for 45 minutes at 180 degrees. If you’re unsure if the sponge is cooked, poke a cake skewer or knife into the sponge, and it should come out clean.
Place the cake on a cooling rack and allow to cool slightly before removing from the tin. Leave the cakes to cool fully on the cooling rack.
For the glaze, sift the icing sugar into a bowl and add the water, stirring until you reach a thick, pourable consistency. Drizzle the glaze crumble cake once cool.