Blueberry Coffee Cake
Cookbook: Vegan with a Vengeance
By Isa Chandra Moskowitz
For the topping:
¼ cup all purpose flour
3 T brown sugar
¼ t ground cinnamon
1 T canola oil
1 cup chopped walnuts
For the cake:
4 cups all-purpose flour
1 T baking powder
1 t baking soda
1 ½ t salt
1 ½ t ground cinnamon
¼ t ground allspice
¼ cup canola oil
1 (6 oz. container of vanilla or blueberry soy yogurt)
1 cup pure maple syrup
1 ½ cups plain soy milk
1 t vanilla extract
2 cups fresh or frozen blueberries
Preheat oven to 350◦ . Lightly grease a 9 x 13 pan.
Make the topping:
Sift together or whisk the flour, brown sugar, and cinnamon. Drizzle the oil a little at a time and
mix with your fingertips until crumbs form. Add the walnuts and mix.
Make the cake:
Sift or whisk together the dry ingredients in a large owl. In a separate owl, vigorously whisk
together the wet ingredients until well combined. Add the wet ingredients to the dry and mix well.
Fold in the blueberries.
Spread the batter in the prepared pan and sprinkle the topping over it. Bake for 45 minutes, or
until a toothpick comes out clean. Tastes GREAT still warm J
NOTES:
*I use whole wheat pastry flour instead of all purpose white. It has all the healthy qualities of
whole wheat without the added heaviness.
*If you use frozen blueberries, wait until right before you fold them in to get them from the freezer.
Enjoy!
