Adapted from here : http://www.forkandbeans.com/2013/03/20/blueberry-coffee-cake/
This was my first baking I did as a vegan, I had not tried the recipe before, and I had to make this for Easter Sunday Brunch for the WHOLE family, so you can probably understand my nerves were THROUGH the the ROOF.
But it turned out wonderful!
The original recipe is Gluten free however I made it non GF
2 Cups flour
1/2 cup Sugar
1/2 tsp Salt
3 Tbs Baking Powder
1 cup fresh blueberries (Since making this I would put more like 1 1/2 cups if you want a lot of fruit)
1 cup non dairy milk ( I used regular almond milk unsweetened )
1 TB apple cider Vinegar
4 TB Oil
1. Preheat your oven to 350
2. Mix non-dairy milk and apple cider vinegar and let sit in a bowl to sour it takes about 5-7 minutes
3. Combine all dry ingredients together except blueberries and whisk together to mix thoroughly
4. Pour oil into soured non dairy milk whisk together, than pour this mixture into the dry ingredients Whisk everything together
5. Add blueberries and fold them into mixture try not to smush them
6.Pour into desired dish and top with sugar topping recipe below, bake for about 30 mins, if you’re using lower temps it will be longer, the best method to check is to take a butter knife and if it comes out clean its cooked, you will see by the photos the cake looks really white, this is cooked, do not be alarmed.
1 cup flour
1/2 cup brown sugar
2 tsp cinnamon
pinch of salt
4 Tbs Earth Balance “butter”
Mix the dry ingredients together, melt the butter, pour, and mix with hands until crumbly, put ontop another fire sure way to make sure your cake is cooked is how the sugar topping is golden brown and caramelized