Description
This Vegan Blueberry Crumb Cake is a moist and flavorful dessert featuring fresh blueberries macerated in preserves, a tender crumb topping, and a luscious vegan buttermilk batter. Perfect for breakfast or an afternoon treat, it combines cinnamon-spiced crumble with a silky glaze for an irresistible finish.
Ingredients
Blueberry Filling
- 260 g fresh blueberries
- 60 g blueberry preserves/jam
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
Crumb Topping
- 50 g granulated sugar
- 1 teaspoon ground cinnamon
- 90 g all-purpose flour
- 45 g vegan butter, room temperature
Cake Batter
- 250 g all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 160 ml soy milk
- 2 teaspoons apple cider vinegar
- 200 g granulated sugar
- 1 vanilla pod, sliced in half (optional)
- 90 g vegan butter, room temperature
- 3 tablespoons neutral oil or olive oil
- 160 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract (or 1 tablespoon if not using pod)
Glaze
- 1 teaspoon blueberry preserves/jam
- 1 tablespoon soy milk
- 90 g powdered sugar
Instructions
- Preparation: Line the sides and base of a 7.5 or 8-inch springform cake pan with parchment paper. Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F).
- Macerate the blueberries: In a bowl, toss the blueberries with blueberry preserves, granulated sugar, and cornstarch to coat evenly. Set aside to allow the flavors to meld and thicken.
- Make the crumb topping: Combine sugar, cinnamon, flour, and vegan butter in a bowl. Rub the mixture between your fingertips until it achieves a crumbly texture. Set this aside for topping the cake later.
- Mix dry ingredients: Sift flour, baking powder, and sea salt into a bowl and stir to combine uniformly. Set aside.
- Make vegan buttermilk: Combine soy milk and apple cider vinegar in a jug and allow to curdle slightly. This mixture will mimic buttermilk needed for the batter.
- Flavor the sugar: Place granulated sugar and the sliced vanilla pod in a large mixing bowl. Use your fingertips to rub the vanilla seeds into the sugar for enhanced flavor. Remove and discard the pod afterward.
- Cream sugar and butter: Add the vegan butter to the vanilla sugar and whisk using a hand mixer for 1-2 minutes until light and fluffy.
- Combine wet ingredients: Add vegan Greek-style yogurt, oil, and vanilla extract to the creamed mixture and mix thoroughly until homogeneous.
- Make the batter: Alternate adding half the dry ingredients and half the vegan buttermilk mixture to the wet ingredients, whisking gently after each addition. Continue whisking until just combined to avoid overmixing.
- Assemble the cake: Pour the batter into the prepared cake pan. Evenly layer the macerated blueberries on top, then sprinkle the crumb topping over everything.
- Bake: Bake the cake for 55-65 minutes. To check for doneness, insert a skewer or toothpick in the center; it should come out almost clean with only a few crumbs. If wet batter remains, bake for an additional 5 minutes and retest.
- Cool: Let the cake cool in the pan for 10 minutes. Then carefully remove it from the pan and transfer it to a wire rack to cool completely.
- Make the glaze: Whisk together blueberry preserves, soy milk, and powdered sugar until smooth. Once the cake has cooled fully, dust with powdered sugar and drizzle the glaze evenly over the top for a beautiful finish.
Notes
- Note 1: Fresh blueberries provide the best flavor and texture for the filling.
- Note 2: Cornstarch helps thicken the blueberry mixture to prevent it from becoming too runny during baking.
- Note 3: Soy milk is recommended for creaminess and flavor; other plant-based milks can be substituted but may alter texture slightly.
- Note 4: Neutral oil or olive oil can be used; neutral oil will keep a milder flavor.
- Note 5: Vegan Greek-style yogurt adds richness and moisture to the cake batter.
- The vanilla pod is optional but recommended for a more intense vanilla flavor.
- Use a springform pan for easy removal and cleaner edges.
- Ensure not to overmix the batter to keep the cake tender and light.
- The glaze adds an additional sweet and fruity finishing touch but can be omitted if preferred.
