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HEALTHY BLUEBERRY COFFEE CAKE (NO EGGS, DAIRY, OR OIL!)

This Healthy Blueberry Buckle Coffee Cake is oil-free, refined sugar-free, and whole food plant-based—yet perfectly moist and bursting with blueberries. A wholesome twist on the nostalgic classic!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 servings

Ingredients
  

For the Cake:

  • 1 ½ cups whole wheat pastry flour (180 g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup unsweetened applesauce (120 g)
  • ½ cup maple syrup (120 ml)
  • ¼ cup unsweetened plant-based yogurt (60 g)
  • 2 tsp vanilla extract
  • 1 Tbsp ground flaxseed (+ 3 Tbsp water = flax egg)
  • 2 cups blueberries (280 g fresh or frozen, unthawed)

For the Streusel:

  • ½ cup rolled oats (50 g coarsely pulsed)
  • ¼ cup whole wheat pastry flour (30 g)
  • ¼ cup walnuts (30 g. Or pecans, chopped or pulsed)
  • 3 Tbsp date sugar
  • 1 tsp cinnamon
  • 2-3 Tbsp unsweetened applesauce

Instructions
 

  • Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment.
  • Mix the flax egg: Stir 1 Tbsp ground flaxseed with 3 Tbsp water and let sit 5 minutes.
  • Combine dry ingredients: Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.
  • Mix wet ingredients: In another bowl, stir together applesauce, maple syrup, yogurt, vanilla, and the flax egg.
  • Combine wet and dry: Gently fold dry into wet until just combined. Do not overmix.
  • Add blueberries: Fold them in with a spatula, being gentle.
  • Make streusel: In a small bowl, mix oats, flour, walnuts, date sugar, cinnamon, and applesauce until crumbly.
  • Assemble: Spread batter evenly in the pan, sprinkle streusel on top, and add some extra blueberries (optional).
  • Bake 40–45 minutes, until golden and a toothpick comes out clean.
  • Cool slightly before cutting into squares.

Notes

  • Frozen blueberries: No need to thaw—toss them in. Thawed berries will make the batter streaky.
  • Batter thickness: The batter should be thick enough to scoop and spread, not pour. If it feels too stiff, add 1–2 Tbsp plant milk.
  • Nut-free option: Omit the walnuts/pecans or swap with sunflower or pumpkin seeds.
  • Make it gluten-free: Substitute a certified gluten-free flour blend (avoid coconut flour—it won’t work here).
  • Extra flavor boost: Add 1 tsp lemon zest to the batter for brightness.
  • Storage: Keeps 2–3 days at room temperature, up to 1 week in the fridge, or freeze slices individually for up to 2 months.
  • Recipe inspired and adapted from King Arthur.