Posted Nov 10, 2016, Updated Jul 13, 2024 This dairy-free blueberry coffee cake recipe is a delicious breakfast to make for guests or family members with a dairy allergy. Infused with vanilla and cinnamon, this moist cake has a perfect crumb and delicious flavor. It’s a simple recipe that can be prepared in advance.
Dairy-Free Blueberry Coffee Cake: Substitutions
All-Purpose Flour: can be substituted with equal amounts of a gluten-free all-purpose flour blend. Coconut Oil: If you are allergic to coconut products you can substitute equal amounts of vegan butter (like earth balance). Coconut Milk: Can be substituted with any non-dairy milk (the higher the fat content the richer the taste). Granulated Sugar: You can use coconut sugar or your favorite unrefined granulated sugar. Blueberries. I recommend fresh berries. If using frozen, thaw them in a colander to release excess moisture, then toss with 1 Tablespoon flour before mixing into the coffee cake batter.
How to Make Dairy Free Blueberry Coffee Cake
This recipe is very simple. Combine the wet ingredients and then the dry. Then, gently fold in the blueberries until they are evenly distributed throughout the batter. Then, bake until the top is set and a toothpick inserted in the center comes out clean. You can serve it plan, or with the glaze listed in the recipe card!
Serve
This blueberry coffee cake is a delicious way to start the day served alongside your favorite breakfast recipes like egg casserole or a delicious omelette. Or, you can serve it as a fresh summer dessert! If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
