Blueberry Coffee Cake

This Blueberry Coffee Cake is a vegan version of the coffee cake my mom used to make when I was a kid. I loved coming home from school to the smell of fresh coffee cake baking in the kitchen. It brought back such wonderful memories making this in my own kitchen.

Cake Ingredients

1 1/2 cups all purpose flour

1/2 tsp salt

2 tsp baking powder

1/2 tsp cinnamon

1/4 cup vegan butter - I used Earth's Balance

1/4 white sugar

1/2 cup applesauce

1/2 tbsp ground flax

1 tbsp water

1 cup blueberries

Cake Topping

2 tbsp vegan butter

4 tbsp white sugar

2 tbsp all purpose flour

1 tsp cinnamon

Directions:

1. Preheat the oven to 370 F and grease a 9" x 5" pan. A pan of similar size will do since it doesn't have to be exact.

2. In a large bowl, sift together the flour, salt, baking powder and cinnamon.

3. In a small bowl, cream together the butter and sugar. When well mixed, add the applesauce, ground flax and water and mix.

4. Add the wet mixture to the flour mixture and slowly stir being careful not to over mix. When nearly combined, add the blueberries.

5. Pour the mixture into the greased pan.

6. In a small bowl, cream together the cake topping ingredients.

7. Spoon the topping over the batter and spread with a spoon or fork until it covers most of the top of the cake.

8. Bake for 40 minutes. To make sure it's ready, stick a butter knife in the middle of the cake and if it comes out clean, it's good to go!

9. Let it rest for about 20 minutes before slicing and servicing.