Blueberries. Baked, raw, freshly picked or frozen. No matter what form I simply love their taste and especially the color they bring to a dish. Also for me as a food photographer, blueberries tend to easy be a wonderful decoration to most of my breakfast or desserts. If you follow me on instagram you probably notices all the blueberries in my pictures lately. Have you?
This time I’ve tried a blueberry crumble with a twist. There’s vegan cheesecake in the batter for some extra taste and texture. And for the crumbles I’ve added some cinnamon along with those. After all cinnamon and blueberry go together like ketchup and fries, like Bonnie and Clyde. So let’s dive into how to make this one:
You can easily use frozen blueberries for this one. It works great and as soon as the blueberries start to melt they add a super rich color. That’s what I did and this is also why the cake turned all purple. Feel free to use fresh ones if you have. The color of the cake won’t turn all purple. Instead it will give you a more usual cake texture with baked berries inside. Just take the option you like more.
Easy vegan blueberry crumble with a twist.
- 200 g flour (I've used spelt)
- 100 g frozen blueberries
- 150 g vegan cream cheese
- 70 g coconut blossom sugar
- 70 g coconut oil
- 5 tbsp lemon juice ⎪ for the batter
- 2 tbsp cornstarch ⎪ for the batter
- 1 tbsp apple cider vinegar ⎪ for the batter
- 2 tsp baking powder ⎪ for the batter
- pinch of salt ⎪ for the batter
- zest of 1 lemon ⎪ for the batter
- 85 g flour (I've used spelt) ⎪ for the batter
- 70 g coconut blossom sugar ⎪ for the batter
- 3 EL Coconut oil ⎪ for the crumbles
- 1 tsp cinnamon ⎪ for the crumbles
- pinch of salt ⎪ for the crumbles
- 1/2 tsp ground tonka bean ⎪ for the crumbles
- 12 tbsp coconut yoghurt or plant-based yoghurt of choice ⎪ as topping
*For the batter*
Get the blueberries out if the freezer if you are using frozen one. If you are using fresh ones, wash them. Set aside
Preheat the oven to 180℃/350℉.
Start by gently melting the coconut oil for the batter at medium heat. Be careful not to burn it.
Add to a mixing bowl along with vegan cream cheese, coconut blossom sugar, lemon juice and apple cider vinegar. Mix well by using a hand mixer.
In another bowl, combine the flour, starch, baking powder and salt. Combine wet and dry along with the blueberries while using a large spoon. Be careful not to over mix. Little lumps are allowed.
Fill into a square and greased baking pan (mine is 20x26cm / 8x10 inch). Set aside.
*For the crumbles*
In a small saucepan melt gently melt the coconut oil for the crumbles.
Reduce the heat and slowly add flour, coconut blossom sugar, cinnamon, salt and tonka bean. Mix with a spoon until crumbles form.
Let cool down for a little while (so you won't burn your fingers) and spread over your batter while deciding the crumble dough into smaller parts. You can use your (washed) hands for that. ?
Bake for about 20-25 minutes. Make a toothpick-test. If no batter sticks to it after you punched it in and pulled it out, you're good to go.
Let cool down. Divide into 6 and top with 2 tbsp of coconut yoghurt or plant-based yoghurt of your choice. Enjoy ?
Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshare your shot! And I'd love to see your recreations. ?
There it is! To the fullest. Blueberries turned from frozen into baked ones. Like I said – every kind of blueberry is delicious. It’s just a matter of preparation ?.
Now it’s your turn. Let’s grease the baking pans, heat up the ovens and get your blueberries.
If you make this recipe I’d be super happy (as always) to see your recreations.
Simply tag me over on Instagram @therawberry. I am looking forward to see your picture.
All the best,