Blueberry Swirl Coffee Cake

Blueberry Swirl Coffee Cake



Streusel Topping:
1/4 cup AP flour
1 cup chopped pecans
1/3 cup brown sugar
1 tbsp cinnamon
1/2 tsp nutmeg
3 tbsp apple sauce


Coffee Cake:
2 cups all-purpose flour
1/2 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup nondairy milk
1/2 cup applesauce
1 tbsp apple cider vinegar
2 tsp vanilla
2 cups frozen blueberries



To make the streusel: In a medium mixing bowl, stir together flour, pecans, brown sugar, cinnamon, and nutmeg. Whisk in applesauce to form a crumbly mixture.


To make the cake: Preheat the oven to 350 degrees Fahrenheit. Line a nonstick springform cake pan with parchment paper.


In a large mixing bowl, whisk together flour, baking soda, baking powder, and salt. In a separate bowl, whisk together non-dairy milk, applesauce, apple cider vinegar, and vanilla. Stir wet mixture into the dry mixture until just combined, being sure not to overmix.


Pour half the cake mixture into the cake pan. Sprinkle 1 cup of blueberries evenly over the batter. Pour remaining batter in the cake pan and add remaining blueberries. Then sprinkle streusel topping evenly on top.


Bake for 50-55 minutes or until a toothpick inserted into the center comes out dry with a few crumbs. Allow it to cool in the pan before removing. Optional: Drizzle with simple icing before serving.

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