Lemon Blueberry Coffee Cake

Last Updated on February 24, 2023 by Annie

Send your tastebuds to sweet meets tart nirvana with this moist lemon blueberry coffee cake. Topped with an addictive cinnamon crumble topping, this dairy-free lemon blueberry cake pairs perfectly with your morning cup of coffee or afternoon tea.

During the summer, there is nothing I love more than using fresh fruits and vegetables for sides and sweets. Strawberry galettes, fruit salad, roasted tomato tarts, and more are just some of the dishes I enjoy while the produce is at it’s best.

This summer I have been working on introducing solids to my son which has left me with an abundance of produce he’s tried but never finishes. With an excess of blueberries growing out of control in our fridge, I felt like it was high time to whip up a treat I can enjoy while he pokes around at the quartered blueberries on his tray.

This lemon blueberry coffee cake is everything you love about a simple coffee cake, moist with a crumbly topping. The added twist of fresh lemon juice and zest enhance the juicy blueberries in every bite. With the perfect balance of sweet and tart, this lemon blueberry cake is a must make summer treat.

Why We LOVE this Lemon Blueberry Coffee Cake

There’s not much you need to say to get me on board with making a simple coffee cake but here are just a few reasons you may want to add this to your must-bake list soon.

• Moist. Yup, I said it. This coffee cake is both dairy-free and moist.
• Sweet yet tart. Unlike some cakes that are cloyingly sweet, this cake walks the perfect line of sweet and tart.
• Pairs well with coffee and tea making it the perfect morning treat or afternoon snack.

How to Make Dairy-Free Lemon Blueberry Coffee Cake

Ingredients You’lll Need

• Dry Ingredients– A mixture of flour, baking powder, baking soda, salt, and cinnamon give structure and rise to this light and flavorful coffee cake.
• Dairy-Free “Sour Cream”– I mixed coconut cream with fresh squeezed lemon juice to make a sour cream like mixture to help tenderize and moisturize the cake.
• Plant-based butter– Softened to room temperature.
• Sugar– Granulated sugar sweetens up the cake.
• Lemon– Both the juice and zest of the lemon are used to flavor the cake.
• Vanilla– Helps enhance the lemony flavor.
• Blueberries– Fresh or frozen work well in this recipe.
• Egg– Room temperature to help bind the batter together.
• Cinnamon Sugar Topping– A mixture of brown sugar, cinnamon, flour, and plant-based butter tops the lemon blueberry cake.

How to Make Lemon Blueberry Cake Batter

• Prepare for baking: Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper.
• Make “sour cream”:In a medium sized bowl mix together coconut cream and lemon juice. Set aside.
• Mix dry ingredients: Next stir together flour, baking powder, baking soda, salt, and cinnamon in a medium-sized bowl and set aside.
• Cream butter and sugar: In the base of a stand-mixer cream together plant butter and sugar.
• Next, mix in the egg.
• Flavor: Once mixed, add the vanilla and lemon zest.

• Add half of the flour mixture into the batter. Mix until combined.
• Mix in wet ingredients: Pour in the coconut cream and lemon juice mixture. Mix until combined.
• Add the remaining flour mixture and mix until almost fully combined.

• Fold in blueberries: Remove the bowl from the mixer and add the blueberries. Fold until well mixed.
• Transfer to baking dish: Pour the lemon blueberry cake batter into the prepared baking dish and set aside.

How to Make the Cinnamon Sugar Crumble Topping

• Mix dry ingredients: In a small mixing bowl mix together flour, brown sugar, and cinnamon.
• Add vegan butter: Cut the vegan butter into the mixture until thick and crumbly.

• Top the batter: Sprinkle the cinnamon sugar topping over the lemon blueberry cake batter.
• Bake 35 minutes or until a toothpick inserted in the middle comes out clean.
• Allow to cool before slicing and serving.

Dairy-Free Changes for Lemon Blueberry Cake

• Plant-based butter– I love using Country Crock Plant Butter in place of butter in many recipes. It works just like traditional butter making it a simple and easy swap.
• Coconut cream– Mixed with a little lemon juice this coconut cream transforms into a dairy-free sour cream that also adds a boost of flavor to the coffee cake.

Commonly Asked Questions

Can you use a hand mixer instead of a stand mixer to make this cake?

This recipe can easily be made with a hand mixer in place of a stand mixer. Make sure to use a large bowl to start with so it doesn’t overflow as you continue to add more ingredients.

Do you have to use coconut cream to make the dairy-free sour cream?

No, you can replace the coconut cream with a dairy-free sour cream alternative if you have an allergy to coconuts or simply don’t like the taste of coconut. Be sure to mix in 1 Tablespoon of lemon juice with the sour cream to ensure you still get a lemony flavor in the cake.

Serving and Storing Suggestions

Store fully cooled coffee cake in an air tight container for up to 5 days.

Serve this blueberry coffee cake with:

• A hot cup of coffee or tea
• A scoop of dairy-free ice cream
• Dolloped with some dairy-free whipped topping

If you tried this moist lemon blueberry coffee cake feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!

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Print

Lemon Blueberry Coffee Cake

Moist and flavorful, this dairy-free lemon blueberry coffee cake balances sweet with tart for the ultimate summer coffee cake.

Course Dessert

Cuisine American

Keyword Blueberry, Cake, Coffee Cake, Lemon

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 16 slices

Ingredients

Lemon Blueberry Coffee Cake

• ½ cup Coconut Cream
• 1 Tablespoon Lemon Juice
• 1 cup Flour
• ½ teaspoon Baking Powder
• ⅛ teaspoon Baking Soda
• ¼ teaspoon Salt
• ¼ teaspoon Cinnamon
• ¼ cup Plant-Based Butter softened
• ½ cup Sugar
• 1 Egg room temperature
• 1 teaspoon Vanilla
• 1 teaspoon Lemon Zest
• 1 cup Blueberries

Cinnamon Crumble Topping

• ½ cup Flour
• ⅓ cup Brown Sugar
• 1 teaspoon Cinnamon
• ¼ cup Plant-Based Butter

Instructions

1. Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper.

2. In a medium sized bowl mix together ½ cup coconut cream and 1 Tablespoon lemon juice. Set aside.

3. Next stir together 1 cup flour, ½ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt, and ¼ teaspoon cinnamon in a medium-sized bowl and set aside.

4. In the base of a stand-mixer cream together ¼ cup plant butter and ½ cup granulated sugar.

5. Next, mix in 1 room temperature egg.

6. Once mixed, add 1 teaspoon vanilla and 1 teaspoon lemon zest.

7. After flavoring, add half of the flour mixture into the batter. Mix until combined.

8. Pour in the coconut cream and lemon juice mixture. Mix until combined.

9. Add the remaining flour mixture and mix until almost fully combined.

10. Remove the bowl from the mixer and add 1 cup blueberries. Fold until well mixed.

11. Pour the lemon blueberry cake batter into the prepared baking dish and set aside.

12. In a small mixing bowl mix together ½ cup flour, ⅓ cup brown sugar, and 1 teaspoon cinnamon.

13. Cut ¼ cup softened vegan butter into the mixture until thick and crumbly.

14. Sprinkle the cinnamon sugar topping over the lemon blueberry cake batter.

15. Bake 35 minutes or until a toothpick inserted in the middle comes out clean.

16. Allow to cool before slicing and serving.