Dairy-Free Blueberry Lemon Streusel Coffee Cake

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes

Servings 1 coffee cake
Recipe Ingredients:

Coffee Cake

  • 1/2 cup coconut oil melted
  • 1 cup Pacific Foods Organic Oat Original Plant-Based Beverage at room temperature
  • 1 cup coconut sugar
  • 2 eggs or substitute flax eggs to make plant-based (8 tbsp water + 2 tbsp flax meal, stir together and let sit for 5 minutes)
  • 1 tsp vanilla extract
  • 1 lemon zested
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 cups unbleached all-purpose flour
  • 2 cups fresh or frozen blueberries

Streusel Topping

  • 1/2 cup coconut oil melted
  • 1 1/4 cup unbleached all-purpose flour
  • 1/2 cup coconut sugar

Oat Glaze

  • Preheat oven to 350 degrees Fahrenheit and line an 8x8 baking dish with parchment paper. Set aside.
  • Using a hand-mixer or stand-up mixer, beat together melted coconut oil, Oat Beverage, coconut sugar, eggs, vanilla, and lemon zest in a large bowl until smooth and creamy. Add baking powder, baking soda, and sea salt and blend until smooth.
  • Stir in flour until just combined. Fold in blueberries with a spatula. Pour batter into prepared baking dish.
  • Prepare the streusel topping: whisk together melted coconut oil, flour, and coconut sugar until crumbly. Use your hands to break the streusel into small pieces and sprinkle over the top of batter.
  • Bake coffee cake for 70-80 minutes, or until toothpick inserted into the center comes out clean.
  • Let coffee cake cool to room temperature.
  • Prepare glaze: stir together powdered sugar and one tablespoon Oat Beverage. Add another tablespoon or two of Oat Beverage to reach desired glaze consistency. Drizzle over coffee cake before serving and enjoy!