Blueberry Crumb Cake (Vegan)
Blueberry crumb cake - soft, moist, fluffy vegan blueberry cake with a hint of lemon and a crunchy almond crumble topping.
Servings 10 people
Ingredients
Steusel:
- 90 g (¾ cup) plain (all-purpose) flour
- 60 g (¼ cup) vegan butter softened
- 50 g (¼ cup) demarera (turbinado) sugar
- 50 g (½ cup) flaked almonds
Cake:
- 300 g (2 ½ cups) plain (all-purpose) flour
- 25 g (2 ½ packed Tablespoons) cornflour (cornstarch)
- 200 g (1 cup) light brown soft sugar
- 3 teaspoons baking powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- pinch salt
- 120 ml (½ cup) unsweetened non-dairy milk (I use soy)
- 150 g (½ cup + 2 Tablespoons) plain non-dairy yogurt (I use soy)
- 120 ml (½ cup) neutral oil (I use olive)
- finely grated zest of 2 lemons
- 1 Tablespoon lemon juice
- 1 Tablespoon vanilla extract
- 200 g (7 oz) fresh blueberries
Instructions
- Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Line the base and sides of a deep 20 cm (8 in) round loose bottomed cake tin with baking paper.
- To make the streusel topping, rub the butter into the flour with your fingertips until no lumps of butter remain. Add the demarera sugar and flaked almonds and mix well. Place the bowl in the fridge while you make the cake batter.
- Place the flour, cornflour, light brown sugar, baking powder, bicarbonate of soda and a good pinch of salt in a large bowl and whisk to combine.
- Add the milk, yogurt, oil, lemon juice and zest and vanilla extract and stir with a balloon whisk until no dry lumps remain.
- Gently fold in two thirds of the blueberries. Transfer the batter to the prepared tin and spread level. Scatter over the rest of the blueberries and gently press them into the batter.
- Scatter over the streusel topping and press it down very gently.
- Bake for about 75 minutes until a skewer inserted into the centre (avoiding any blueberries) comes out clean.
- Allow to cool in the tin for 30 minutes then carefully turn out onto a wire rack and leave to cool completely before slicing.
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!