BLUEBERRY COFFEE CAKE (V & GF)
Serves 1020 mins prep65 mins cook
This coffee cake has to be one of my favorite recipes I’ve done. Warmed up and served with a little bit of butter and some coffee on the side, it’s perfect 🤤 What I love about this recipe is that it can also be made non-vegan and not gluten free, so feel free to use any ingredient that fits your preference!!
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What you need
Instructions
Preheat oven to 375 degrees. In a large mixing bowl, mix melted butter, baking powder, baking soda, almond milk, vanilla extract, and pure maple syrup. Then, mix in flour until batter forms. Do not over mix! In a separate bowl, mix together the streusel ingredients. Spoon half the batter into a 9 inch cake pan. Then, top with blueberries. Spoon over the remaining batter until blueberries are covered. Spoon the streusel topping over the cake. Top with more blueberries if you’d like! Cover with foil and bake for 30 minutes. Then, uncover and bake a remaining 30-35 minutes until the cake is completely risen and the streusel topping is golden. Enjoy 🤍View original recipe