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BLUEBERRY COFFEE CAKE (V & GF) | Well Made by Kiley

BLUEBERRY COFFEE CAKE (V & GF)

BLUEBERRY COFFEE CAKE (V & GF)

20 mins prepServes 10

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!!

10 servings

What you need

salt

½ tsp salt

vanilla extract

2 tsp vanilla extract

baking powder

2 tsp baking powder

all purpose flour

3 ¾ cup all purpose flour

unsweetened almond milk

1 ½ cup unsweetened almond milk

baking soda

2 tsp baking soda

wild blueberries

1 cup wild blueberries

coconut palm sugar

½ cup coconut palm sugar

maple syrup

¾ cup maple syrup

vegan buttery sticks

1 cup vegan buttery sticks

Checkout experience

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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 🤍

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