Vegan Blueberry Lemon Coffee Cake

Vegan Blueberry Lemon Coffee Cake

August 08, 2023

The sharp and crisp flavours of blueberries and lemon contrast well with the rich coffee flavour.

While the sweet vanilla extract cuts through the acidity of the citrus notes, making this crumbly cake the perfect accompaniment to a morning cup of coffee.

You can find more delicious recipes from Nielsen Massey here


  • 2 tablespoons of flaxseed meal
  • 6 tablespoons of water
  • 135g Demerara sugar
  • 113g vegan butter, melted
  • 2 teaspoons of Nielsen-Massey Gourmet Vanilla Extract
  • 115g plain vegan yoghurt
  • 2 tablespoons of lemon juice
  • 240g plain flour, plus more for dusting the blueberries
  • 2 teaspoons of baking powder
  • Half a teaspoon of salt
  • 1 tablespoon of lemon zest
  • 340g fresh blueberries dusted with flour
  • Crumble: 90g Demerara sugar
  • 40g plain flour
  • Pinch of salt
  • 55g vegan butter – cold and cubed
  • 1 teaspoon of Nielsen-Massey Gourmet Vanilla Extract
  • Lemon Glaze: 113g icing sugar
  • 2-4 teaspoons of freshly squeezed lemon juice



Coffee cake: Pre-heat oven to 350˚F/180˚C


Grease and flour an 8-inch cake tin


In a large mixing bowl, whisk the flaxseed meal and water and leave it to stand for 5 minutes


Add the sugar, butter, vanilla extract, yoghurt and lemon juice and whisk until blended


Stir in the flour, baking powder and salt until the batter combines together


Fold in the lemon zest and blueberries


Transfer the cake batter to the cake tin and smooth flat


Crumble and glaze: In a small mixing bowl, combine the sugar, flour, salt, butter and vanilla extract


Using a fork, work the butter into the mixture until it forms a crumble


Evenly distribute the crumble over the cake batter


Bake for 40-50 minutes, or until the top bounces back to touch and the crumble is golden-brown


While the cake is cooking, make the glaze by mixing the icing sugar with the lemon juice, one tablespoon at a time, until it is the right consistency


Let the cake cool completely before taking out of the tin, then add the glaze and serve