Vegan Blueberry Coffee Cake with sour cream is perfect for your next weekend breakfast or brunch. It’s topped with a delicious crumb topping and the breakfast cake is extra moist and tender thanks to the dairy-free sour cream.

Vegan Blueberry Coffee Cake with a fat slice on a dessert plate.

The coffee cake is filled with blueberries (fresh or frozen) and the lemon flavor adds the perfect amount of freshness and zest.

I love making this breakfast cake in the spring or summer. It’s a great option for Mother’s Day or Baby/Bridal Showers. But it’s simple enough to make for a regular Sunday morning.

Jump to:

Ingredients
How to make lemon blueberry coffee cake
How to make the crumb copping
Why use a springform pan
FAQ’s
More vegan blueberry desserts:
📋 Recipe

Overhead photo of the streusel topped breakfast wit a slice missing.

Ingredients

This delicious brunch treat uses staple baking ingredients and you can even use frozen blueberries.

Here are the ingredients you need to make the blueberry coffee cake with crumb topping:

Dairy free butter - It’s important to soften the butter to room temperature first for easy creaming.
Chia Seeds - The chia seeds are mixed with water to form a chia egg that helps bind the coffee cake together.
Dairy-Free Sour Cream - This adds the perfect tang to offset the sweetness and makes the coffee cake super moist.
Lemon - Both juice and zest for the best flavor.
All-Purpose Flour
Organic Granulated Sugar
Baking Powder and Baking Soda
Salt
Blueberries - I prefer using fresh when they are in season but you can also use frozen blueberries (do not thaw first)
Cinnamon
Organic Powdered Sugar - for the easy glaze
Vanilla Extract
Dairy-Free Milk - You can use your favorite to make the glaze

Close up of a lemon blueberry coffee cake siting on a small plate.

How to make lemon blueberry coffee cake

It is so simple to make this vegan blueberry coffee cake recipe. See the steps below:

Prepare Pan - Preheat the oven and spray your baking pan with cooking spray or lightly brush with oil.
You can either use a 9-inch springform pan or a 13x9 inch baking dish.
Mix Wet Ingredients - Start by creaming the softened butter in a large bowl until light and fluffy.
Add in the dairy-free sour cream, vanilla, and chia egg. Mix until well combined then mix in the lemon zest and juice.

Two photos showing creaming butter and adding more ingredients.

Mix Dry Ingredients - Whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Slowly mix in the dry ingredients to the wet - reserving 1-2 tablespoons of the dry ingredients to toss with the blueberries.
Add Blueberries - Toss the blueberries with the reserved flour mixture in a small bowl. This helps keep the blueberries from sinking to the bottom of the coffee cake. Gently fold in the coated blueberries to the coffee cake batter.

Two photos showing beating cake ingredients together and folding in blueberries.

Add to Prepared Pan - Add the batter into the greased pan and spread evenly. Top with the streusel topping (steps below) and bake.

How to make the crumb copping

The crumb topping is so easy to make but really takes the lemon blueberry coffee cake with sour cream over the top!

Two photos showing ingredients for the topping and cutting in the butter.

Mix Dry Ingredients - Whisk together the granulated sugar, all-purpose flour, and cinnamon.
Cut in the Butter - Use a fork (or pastry cutter) to cut in the butter until crumbs form. You want the topping to have some larger and some smaller crumbs.
Sprinkle over cake - After spreading the batter in the pan sprinkle the topping over the coffee cake batter

Two photos shpowint the topping mixture and sprinkled on the blueberry coffee cake.

Why use a springform pan

A springform pan has two parts. One part is the base and the second part is a removable ring that forms the sides of the pan.

After baking a dessert in a springform, you can lift off and remove the ring instead of tipping a traditional pan upside down.

They are commonly used for cheesecakes and tarts to avoid damaging the dessert when removing. Using a springform pan for the coffee cake lets you easily remove it without damaging the crumble topping.

FAQ’s

Can this be made ahead?

Yes, this coffee cake can be made ahead. Without the glaze, it can be stored, covered, at room temperature for up to 4 days.

But it is at its best the day of and day after making. If the glaze has been poured over the coffee cake, then store in the fridge.

Do I have to add the crumb topping?

No, you don’t need to add the crumb topping. The blueberry coffee cake is moist and delicious on its own.

Can I use other berries?

Yes, you can swap in other berries for the blueberries. Raspberries and blackberries are also great choices in this coffee cake.

Overhead photo of a vegan blueberry cake with a slice on the side.

More vegan blueberry desserts:

Blueberry Apple Pie - This foldover vegan blueberry pie is a fun spin and easier to make than a traditional pie recipe. It’s great as a smaller batch dessert too!
Blueberry Apple Healthy Popsicles - It takes only two ingredients to make these fruity and healthy treats. They’re a fun, family option for hot summer days!
Dairy-Free New York Cheesecake - Top slices of this rich vegan cheesecake with a delicious blueberry sauce.

📋 Recipe