Vegan Blueberry Streusel Coffee Cake Food

VEGAN BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease an 8×8 pan.
• Mix flax seeds and water together and set aside for 10 mins.
• In a large bowl mix together flour, sugar, baking powder, and salt.
• Add the flax, almond milk, and oil. Stir until just mixed, don't over stir.
• Fold in blueberries and pour into pan. The batter will be pretty thick.
• In the same large bowl mix together the flour and brown sugar.
• Add the Earth Balance and mix until has the consistency of fine gravel. Spread over the coffee cake.
• Bake for 45-50 minutes or until a toothpick comes out clean.

VEGAN BLUEBERRY COFFEECAKE

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch sq. baking dish or a 9 inch rectangular pan.
• In a small bowl combine the oats, brown sugar and cinnamon; set aside. Let the margarine melt in the oven, microwave or stove top.
• Combine together the flour, sugar, baking powder, salt and baking soda in a large bowl.
• In another bowl mix the melted butter, vinegar, extracts, applesauce, soy milk, lemon juice and vinegar and whisk until well blended.
• Stir the wet ingredients into dry ingredients until just moistened. Fold in blueberries. Do not thaw the blueberries.
• Pour the batter into the pan, and sprinkle the oat mixture over top.
• Bake 25-30 min, or until a toothpick comes out clean. Remove the cake from the pan after 10 minutes of cooling (easiest to do in the refrigerator) and, if possible, set on a wire rack to cool completely.

WILD BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 400F Streusel mixture: Cut the cold butter into the dry ingredients until uniformly crumbly, add nuts.
• Cake: Sift and combine dry ingredients in mixing bowl.
• Add blueberries.
• In another bowl, beat eggs, milk and melted butter.
• Combine milk mixture with the dry ingredients.
• Stir until blended.
• Put half of the batter in a greased and floured 9" square pan.
• Sprinkle streusel mixture over batter.
• Spread remaining batter over streusel and top with 2 tablespoons sugar.
• Bake at 400 for 35 minutes.
• Test with knife tip in center.
• Cool before cutting.
• Serve w/ a dollop of fresh whipped cream if you like.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Combine the blueberries and 2 T flour; toss gently and set aside.
• Combine 1/2 cup butter, 2 cups flour, 2 tsp baking powder, 1/4 tsp salt, 1 cup sugar, and 3/4 cup milk in a large bowl.
• Beat 2 minutes at medium speed with an electric mixer.
• Add egg; beat one minute.
• Fold in blueberries.
• Spread batter evenly in a greased and floured 9-inch square pan.
• Mix 1/2 cup sugar, 1/3 cup flour, and 1/2 tsp cinnamon in a bowl; cut int 1/4 cup butter until mixture resembles coarse meal.
• Spread this mixture over the batter.
• Bake at 350°F for 50-65 minutes (reading the reviews and from my own exprience, I believe this requires an extra 15 minutes).

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F Grease a 10" springform pan.
• Cream together butter, sugar, and egg.
• Blend in flour, salt, baking powder, extracts, poppy seeds, and milk.
• Fold in blue berries.
• Combine topping ingredients using a fork or pastry cutter. Sprinkle over batter.
• Bake 40-50 minutes or until a toothpick comes out clean.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Lightly butter and flour a 9-inch spring form pan.
• To make the streusel topping: Combine the butter, flour, brown sugar and cinnamon. Cut the butter in with your fingers until the mixture forms coarse crumbs. Stir in the nuts and set aside.
• To make the cake : In a large bowl, combine the oil, sugars, eggs and vanilla and beat with a wooden spoon or electric mixer until smooth.
• In a medium bowl, combine the flours, flaxseed, baking powder, baking soda and salt. Stir to blend.
• Add the creamed mixture alternately with the buttermilk or yogurt in 2 increments.
• Beat until smooth. Stir in the berries.
• Turn into the prepared pan and sprinkle evenly with the topping.
• Bake for 40 to 45 minutes, or until cake is golden brown and a cake tester inserted in the center comes out clean.
• Let cool in the pan on a wire rack for 10 minutes, then, remove the pan sides and let cool completely.
• Cut into wedges to serve.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350°F; grease a 10-inch round baking dish, or use a 9-inch cake pan. Cooking time will vary.
• Cream butter and sugar with mixer. Add eggs, one at a time, mixing well. Add yogurt and extracts, stir to combine.
• In a separate bowl, mix flour, salt, soda, and baking powder, Add to batter and combine with a spoon.
• Using the same bowl you used to mix the flour mixture, combine the streusel ingredients, and cut in the butter. Get in there with your fingers and crumble the struesel until all the butter is incorporated.
• Spread half of the batter in the pan (it will be thick) and sprinkle half the blueberries and then half of the streusel. Repeat with remaining batter, berries, and streusel. Pop into the oven for about 45 minutes, depending on the size of the pan you used and whether or not it's a glass 10-inch pie plate or a tin cake pan. Check after 35 minutes to make sure it's not browning too much (you may want to put foil over it for the last 10 minutes or so, I usually do). I've never made it with a 9-inch pan, but I don't see why it wouldn't work, if it was cooked longer.
• When cake tester comes out clean, and cake is no longer jiggly, it's done. It rises pretty high and stays high.

STREUSEL BLUEBERRY COFFEE CAKE

Steps:

• Heat oven to 375 degrees. Combine all cake ingredients except blueberries in large mixing bowl.
• Beat until batter is well mixed. Gently stir in blueberries by hand.
• Spread batter into greased 8 inch baking pan.
• Stir together all topping ingredients except butter. Cut in butter until mixture resembles coarse crumbs.
• Sprinkle over batter.
• Bake for 40-45 minutes or until toothpick inserted in center comes out clean.