Professional pet sitter and “obsessive baker” Jenny Dunklee became vegetarian almost 20 years ago, and went vegan last year. “This recipe came about after my dad and I picked an insane amount of blueberries last fall,” she explains. “I was making all kinds of blueberry desserts and was looking for something special for a weekend breakfast.”
- 11/4 cups Florida Crystals Organic Cane Sugar, divided
- 1/4 cup Florida Crystals Organic Brown Sugar
- 11/2 tsp. Eden Foods Organic Ground Cinnamon
- 21/4 cups all-purpose flour, divided
- 1 Tbs. baking powder
- 1/4 tsp. salt
- 1/2 cup Silk Organic Unsweetened Soymilk
- 1 tsp. vanilla extract
- 11/2 sticks (3/4 cup) vegan butter, such as Earth Balance Vegan Buttery Sticks
- 3/4 cup plain soy yogurt
- 2 cups fresh or frozen blueberries
1 | Preheat oven to 350°F. Coat 9-inch round cake pan with cooking spray.
2 | Combine 1/4 cup cane sugar, brown sugar, and cinnamon in small bowl; set aside.
3 | Whisk together 2 cups flour, baking powder, and salt in medium bowl. Set aside.
4 | Stir together soymilk and vanilla extract, and set aside.
5 | Cream 1 baking stick and remaining 1 cup cane sugar with electric mixer until smooth. Beat in yogurt until just combined.
6 | Mix in flour mixture in three additions, alternating with soymilk mixture.
7 | Spread half of batter in prepared pan. Sprinkle 3 Tbs. cinnamon sugar on top, and swirl into batter with skewer or chopstick. Sprinkle 1 cup blueberries on top.
8 | Spread remaining batter over blueberries. Sprinkle 3 Tbs. cinnamon sugar mixture over batter, and repeat swirling; top with remaining 1 cup blueberries.
9 | Melt remaining 1/2 baking stick in small saucepan. Stir melted baking stick and remaining 1/4 cup flour into remaining cinnamon sugar. Sprinkle over coffee cake.
10 | Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool at least 20 minutes before serving.
- Calories: 467
- Carbohydrate Content: 73 g
- Fat Content: 18 g
- Fiber Content: 2 g
- Protein Content: 5 g
- Saturated Fat Content: 5 g
- Sodium Content: 468 mg
- Sugar Content: 42 g