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Vegan Blueberry Coffee Cake with a fat slice on a dessert plate.
5 from 9 votes

Vegan Blueberry Coffee Cake

Vegan Blueberry Coffee Cake with sour cream is perfect for your next weekend breakfast or brunch.
Course Breakfast
Cuisine Dairy-Free, Vegan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 Servings
Calories 556kcal
Author Ginny McMeans


Blueberry Cake

  • ¾ cup dairy free butter, softened - 1 ½ sticks
  • 3 tablespoons chia seeds mixed with 9 tablespoons water
  • 1 ½ cups dairy free sour cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 ½ cups all-purpose flour
  • 1 ¼ cups organic granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups fresh or frozen blueberries

Crumb Topping

  • ½ cup organic granulated sugar
  • cup all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ cup dairy free butter, softened


  • ½ cup organic powdered sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon 1 to 2 teaspoons dairy free milk - depending on consistency


Blueberry Cake

  • Preheat oven to 350 degrees F.
  • Spray baking pan with cooking spray - can use 9 inch springform pan or 13x9 baking dish.
  • In a large bowl, cream butter until light and fluffy.
  • Add sour cream, vanilla extract and chia seed mixture, cream until well combined.
  • Add zest and juice, mix well.
  • In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  • Gradually add dry ingredients to wet ingredients, reserve 1-2 teaspoons of dry ingredients.
  • In a small bowl, add blueberries and reserved flour mixture and toss to coat. This will help prevent the blueberries from sinking to the bottom while cooking.
  • Gently fold blueberries into mixture, being careful not to break the berries.
  • Spread evenly into prepared pan.

Crumb Topping

  • In a medium bowl, whisk together sugar, flour and cinnamon.
  • Cut in butter with fork until topping is crumbly.
  • Sprinkle over coffee cake.
  • Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven on to cooling rack.
  • If using springform pan, remove from pan onto platter.


  • In a small bowl, whisk together ingredients for glaze until smooth and thin.
  • Drizzle over warm coffee cake.



Serve warm or room temperature.
Store leftovers in airtight container.


Serving: 1Serving | Calories: 556kcal | Carbohydrates: 85g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 544mg | Potassium: 170mg | Fiber: 3g | Sugar: 46g | Vitamin A: 884IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 2mg