Indulge in the delightful flavors of this Vegan Blueberry Crumb Cake, a perfect blend of a light, moist sponge and a crunchy, chewy crumb topping. This cake is packed with juicy blueberries, making each bite a burst of berry goodness. The crumb topping adds a delicious texture contrast, combining brown sugar and buttery notes for a delectable finish. This recipe is not only easy to make in just one bowl but also vegan-friendly, making it a great choice for a wide range of dietary preferences. Whether you’re an experienced baker or trying your hand at baking for the first time, this Blueberry Crumb Cake is a must-try, sure to become a favorite.
Ingredients:
- Cake:
- 360g self-rising flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 150g sugar
- 360ml dairy-free milk mixed with 2 tsp apple cider vinegar
- 90g dairy-free yogurt
- 80g olive oil
- 150g blueberries, lightly coated in flour
- Topping:
- 100g brown sugar
- 60g flour
- 60g dairy-free butter
Method:
- Preheat the oven to 170°C and grease a cake tin.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Stir in the other wet ingredients.
- Gently mix in the sifted dry ingredients.
- Fold in the flour-coated blueberries.
- Pour the batter into the tin.
- For the topping, rub the dairy-free butter into the flour and brown sugar until crumbly.
- Sprinkle the crumb topping over the cake batter.
- Bake for 40-50 minutes, covering with foil halfway through to prevent excessive browning.
Enjoy this scrumptious Vegan Blueberry Crumb Cake, perfect for any baking occasion!
