Vegan Blueberry Muffin Streusel Cake

This vegan blueberry muffin streusel cake tastes great because it has both a traditional blueberry muffin and a crumbly streusel topping. It tastes great, stays moist, and is great for breakfast or dessert

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup non-dairy milk such as almond or soy milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup all-purpose flour for streusel
• 1/4 cup brown sugar for streusel
• 2 tablespoons vegan butter or coconut oil for streusel
• 1/2 teaspoon ground cinnamon for streusel

Instructions:

Before you start cooking, heat the oven to 375F 190C

A 9-inch round cake pan should be greased and floured

Put the flour, sugar, baking powder, and salt in a large bowl and mix them together

Mix the non-dairy milk, vegetable oil, and vanilla extract together in a different bowl using a whisk

Add the wet ingredients to the dry ones and mix them together until they are just mixed

Do not mix too much

Add the blueberries slowly and carefully

Put 1/4 cup of flour, brown sugar, vegan butter or coconut oil, and ground cinnamon in a small bowl

This is how you make the streusel topping

Mix until it falls apart

Put the batter into the cake pan that has been prepared, and then sprinkle the streusel on top of it all

Bake for 35 to 40 minutes, or until you can stick a toothpick in the middle and it comes out clean

Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down