Vegan Blueberry Streusel Cake, GF Option

Easy Citrusy Blueberry Dessert For Breakfast Or Anytime

Blueberry Streusel Cake: Sometimes I'm feeling too lazy to spoon out the muffin batter. Sometimes I just want cake for breakfast. So one day I just put the muffin batter into a cake pan.

The kids love cake for breakfast, and I love that Blueberry Streusel Cake isn't too sweet.

On the other hand, this cake makes a perfect dessert served with ice cream! - Sarah Kingsbury

Total Prep & Cook Time: 60 Min.

12 Servings

Nutrition Data, 91g Serving: 199 cal, fat calories 45, 5g fat, 35g carb, 1g saturated fat, 152mg sodium, 13g sugars, 1g fiber, 3g protein, low saturated fat, very low cholesterol. Estimated glycemic load 23

Cake Ingredients:

3 cups white flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup granulated sugar
Zest from one lemon
1 cup orange juice
1 1/4 cup soy milk
1/3 cup oil
Egg replacer: 1 Tbsp ground flax seed
2 cups (1 pint) blueberries mixed with 2 Tbsp flour

Gluten Free Option:

Use 2 1/2 cups gf baking flour mix + 2 Tbsp cornstarch instead of 3 cups flour.
If there is NO xanthan gum in the gf mix, add 1 tsp, or increase the ground flax seed to 2 Tbsp.
Add 5 - 10 minutes to baking time as it takes longer to brown.

Streusel Topping Ingredients:

3/4 cup all purpose flour
1/2 cup granulated sugar
1/3 cup Earth Balance or other vegan butter substitute.

Topping Directions:

Mix flour and sugar together
Cut butter into dry ingredients with a fork or pastry blender until it forms a crumbly mixture
You may need to rub the mixture with clean hands to incorporate the butter completely

Cake Directions:

Preheat oven to 375
Grease a 9 x 13 cake pan, set aside
Make streusel topping, set aside
Combine with whisk or beaters: juice, soy milk, oil, and ground flax seed. Set aside
Combine flour, baking powder, baking soda, salt, and lemon zest
Stir wet ingredients into dry until just mixed
Fold blueberries into the batter
Scrape the batter into a pan, making sure it is even
Sprinkle streusel over top of the batter
Bake for 40 - 45 minutes until topping is golden and a fork inserted in the center comes out clean
Let the cake cool on a rack (in the pan) for 15 minutes before serving

Recipe Tips:

I used 1/4 cup solid coconut oil + 1/4 tsp salt for the streusel topping, in place of the 1/3 cup Earth Balance butter substitute, and that worked well.

For the cake, I used 1/3 cup melted coconut oil, but any cooking oil would work, except olive oil.

Barley or light spelt flour can substitute for all purpose wheat flour.

When using a darker granulated sugar, the topping will brown more quickly, so keep an eye on it. If the top is browned but the cake isn't quite done, cover the top loosely with foil wrap.

Your comments & questions help improve our recipes, so don't be shy! Contact Us