sovegan.com
Polish-Style Blueberry Spelt Crumb Cake
Growing up, I spent many summers in Poland visiting my uncle’s blueberry farm, eating handfuls of those sweet, purple berries straight from the bush. This cake is my little homage to those memories - buttery, tender, and just the right balance of sweet and tart, with a golden crumb topping that makes the whole kitchen smell incredible as it bakes.
Ingredients
Ingredients
- unsweetened soy milk
- apple cider vinegar
- soft light brown sugar
- vegan margarine, plus extra for greasing
- white spelt flour
- baking powder
- lemon, zest only
- vanilla extract
- fresh blueberries
- icing sugar, to dust (optional)
For the crumb layer:
- white spelt flour
- light brown sugar
- vegan margarine
- ground allspice
Method
- 1
Preheat the oven to 180°C fan / 200°C / 400°F.
- 2
Grease an 18cm (7”) loose-bottomed square cake tin with margarine and line with baking paper.
- 3
Combine the soy milk and vinegar in a jug to make vegan buttermilk, then set aside.
- 4
In a large bowl, cream the sugar and margarine together until smooth. Add the flour, baking powder, and lemon zest, then mix until you have a crumb-like texture.
- 5
Pour in the vanilla extract and vegan buttermilk, stirring until fully combined into a thick, smooth batter.
- 6
Spoon the mixture into the lined tin and level it out with a spatula. Scatter the blueberries evenly over the top.
- 7
To make the crumb layer, combine the ingredients in a small bowl. Use your fingertips to rub the ingredients together until crumbly. Sprinkle the mixture evenly over the blueberries.
- 8
Bake for 40-50 minutes, or until a toothpick inserted into the centre comes out clean.
- 9
Leave the cake to cool for 15 minutes, then remove it from the tin and slice into 9 squares. If you like, dust lightly with icing sugar before serving.
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Community reviews
Rated 5 out of 5 from 1 review
- C&R
“Loved this cake, I think next time we might try raspberries as well, see how that goes! But it was really light and delicious”