Speckled throughout a light and fluffy whole-wheat cake are plump and bursting blueberries, whose tartness pairs excellently well with the sweet and crispy cinnamon streusel perfectly browned at the very top. A great centerpiece for company, to be served with coffee, tea or your favorite warm beverage, this blueberry coffee cake easily answers that craving beck for a fresh-out-of-the-oven cake-y tray bake.
Preheat the oven to 375°F, and lightly grease an 8x8 baking dish.
In a large mixing bowl, whisk the melted vegan butter and brown sugar together until fluffy and smooth.
In medium bowl, stir together the soy milk and ground golden flaxseed, and let sit for a couple minutes.
Next, sift the flour, baking powder, salt and ground cinnamon into the bowl with the whipped butter and brown sugar. When the oven is preheated, add to that same bowl the soy milk and ground flaxseed, too. Begin gently folding the ingredient together with a flexible spatula.
Halfway through folding, add the blueberries, and gently fold them into the batter, careful not to burst them by applying too much pressure. Once everything is fully incorporated, add the batter to the 8x8 baking dish, and spread it evenly throughout. Bake the coffee cake for 20 minutes to start with, and begin working on the streusel in the meantime.
Make the streusel by combing the brown sugar, flour, ground cinnamon and dash of salt in a medium bowl, and then cut the chilled vegan butter into the flour mixture with a fork or pastry cutter until perfectly crumbly and pebbly. Store this in the fridge until you're ready to use it.
After the coffee cake has baked for the first 20 minutes, remove it from the oven briefly and top it evenly with the streusel mixture. Place the coffee cake back into the oven, and let it bake for another 25 - 27 minutes, until golden brown on top, springy when touched, and a toothpick inserted comes out relatively clean (no wet better sticking to it).
Allow the coffee cake to cool for at least 10 minutes before cutting slices to eat.