Description
This blueberry coffee cake is a delightful breakfast treat that combines the sweetness of blueberries with the warmth of cinnamon and vanilla. With its tender crumb and praline crunch topping, it’s a perfect accompaniment to a cup of coffee or tea.
Overview
This recipe has become somewhat of a seasonal favorite of mine. It has turned into a tradition to make this coffee cake Christmas Eve, to be enjoyed among the chaos of, Christmas morning. It is quick, easy, and delicious.
That being said there is no limitation to make this only during the holidays. For this recipe there are two pieces of kitchen equipment that are required. You will need a food processor and a 9 inch springform pan. The food processor is used to chop the pecans for the praline. While the springform is used to bake the coffee cake.
Baking Notes
Praline Crunch
Add the pecans to the food processor and pulse until they are finely chopped. Soften the butter by leaving it out on the counter before use or microwaving in short increments. It should be soft but not completely melted.
Then add all the praline crunch ingredients to a bowl and combine. It should be somewhat lumpy. When the praline crunch is made place it in the refrigerator until it is needed later in the process. This will help prevent the butter from completely melting.
Cake Batter
Place the softened vegan butter and sugar in a large bowl. Using a silicone spatula stir to combine. Next, add the apple sauce and mix together with the butter and sugar. Set off to the side for now.
In a separate mixing bowl add the flour, salt, and baking powder. Then, use a measuring cup to measure the oat milk and add the vanilla extract to it. Roughly add half the dry ingredients followed by half the oat milk and vanilla extract mixture to the large bowl with butter, sugar, and apple sauce. Mix together and then repeat with the remaining ingredients.
Putting it all together
Grease a 9 inch springform pan by adding a tablespoon of canola oil. Using a paper towel evenly coat the pan in oil. Then add some flour to the pan and move it around to coat the inside.
Spread 2/3 of the batter into the springform pan followed by 1/3 of the praline crunch. When you add the praline crunch use your hands to crumble small pieces evenly over the top of the batter. Next, add the blueberries and even them as best as you can. Usually, I use the entire 12 oz. bag of frozen blueberries. Which works out to be a little more than 2 cups. It is not an exact science but as long as the bottom layers are completely covered by the blueberries you are in good shape.
Place the remaining cake batter over the blueberries. The trick I’ve found to be the most effective is to scoop some of the batter with a silicone spatula and gingerly rest it over the top of the blueberries. I demonstrate this very briefly in the YouTube video above. Once all the batter is layered over the blueberries use the spatula to smooth everything out as best as you can. Evenly distribute the remaining praline crunch over the top. Use your fingers to break it apart into small pieces as you add the topping.
Baking the Coffee Cake
Preheat the oven to 350ºF. When the oven comes up to temperature bake the coffee cake on the center rack for 65 to 70 minutes. When the time is about to elapse use a toothpick to stick into the coffee cake. If the toothpick is still gooey on the end then add time and repeat until it pulls out clean. Use potholders or oven mitts to remove the coffee cake from the oven and place it on a wire rack. Allow the coffee cake to cool completely before moving it to the refrigerator.
Serving instructions
Carefully open the springform pan and remove the collar. Place the coffee cake on a sheet pan and using a wire mesh to sift powdered sugar over the top. This step is optional but it does give it more of a store bought vibe. Enjoy this coffee cake with a morning cup of coffee or as a dessert.
Storage
To store the coffee cake place it on a large dinner plate and cover with a sheet of aluminum foil. Keep the coffee cake in the refrigerator between servings. It should keep for up to a week before the freshness tapers off.
If you like this recipe be sure to check out our other recipes below:
Ingredients
Praline Crunch
1/2 cup packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup vegan butter, softened
1/3 cup finely chopped pecans
Cake
2/3 cup vegan butter, softened
1 cup sugar
2/3 cup apple sauce
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup oat milk
2 1/2 teaspoons vanilla extract
2 cups frozen blueberries
Powdered sugar, for dusting
Directions
- For the praline crunch use a food processor to pulse the pecans. Add the finely chopped pecans, brown sugar, flour, cinnamon and butter to a small bowl. Use a silicone spatula to combine.
- In a large bowl mix the butter and sugar. Next, add the apple sauce and stir to combine.
- In a separate mixing bowl add the flour, baking powder, and salt.
- Use a measuring cup for the oat milk and add the vanilla extract.
- Add half the flour mixture followed by half the oat milk and vanilla mixture to the large bowl with the butter, sugar, and applesauce. Stir to combine and then repeat with the remaining ingredients.
- Grease and flour a 9-inch springform pan. Spread 2/3 of the batter. Next, spread 1/3 of the praline crunch followed by the frozen blueberries. Spread the remaining batter then the remaining praline crunch on top.
- Bake at 350ºF on the center rack for 65 to 70 minutes. Using a toothpick insert it into the coffee cake when the time has almost elapsed. Add time and repeat until the toothpick pulls out clean.
- Remove the coffee cake from the oven and allow to cool on a wire rack. After it has cooled to room temperature sift powdered sugar over the top.