Blueberry Coffee Cake

During the cold winter, I love to use frozen berries that I picked over the summer to bring some of the delicious flavors to kitchen. This is a really easy coffee cake that is not too sweet and is extra moist with a yummy crumb topping.

Blueberry Coffee Cake Crumb Topping 1/4 cup flour 1 cup coarsely chopped pecans 1/2 cup brown sugar 1 Tablespoon cinnamon 1/2 teaspoon nutmeg 3 Tablespoons vegan margarine, melted Coffee Cake 2 cups flour 1/2 cup sugar 1/4 cup brown sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup non-dairy milk 1/2 cup canola oil 1 tablespoon apple cider vinegar 1 teaspoon vanilla 2 cups blueberries, fresh or frozen 1. Crumb Topping: In a small bowl, mix the flour, pecans, sugar, cinnamon and nutmeg to mix. Drizzle the melted margarine over the mixture and toss to create a crumbly topping. Set aside. 2. Coffee Cake: In a medium bowl mix the flour, sugars, baking soda, baking powder, and salt, whisking to combine. In a small bowl combine the non-dairy milk, oil, apple cider vinegar, and vanilla. Pour the liquid mixture into the dry mixture and whisk just to combine (don’t over mix). Gently mix in the blueberries. 3. Spray an 8″ x 8″ baking pan with cooking spray. Spoon the coffee cake mixture into the pan and sprinkle with the crumb topping. Bake for 55 minutes, or until a fork inserted into the center comes out cleanly.