Ingredients
Equipment
Method
- Bring the egg and soy milk toward room temperature. Set them out for about 20-30 minutes. They do not need to become warm.
- Preheat the oven. Preheat to 350°F / 175°C. Position a rack in the center.
- Prepare the pan. Lightly grease a 9-inch / 23-cm square pan. Line the bottom with parchment if desired. Use a pan at least 2 inches / 5 cm deep.
- Make the crumb topping first. In a small bowl, stir together the topping flour, sugar, cinnamon, and pinch of salt.
- Add the oil to the crumbs. Drizzle in the 1/4 cup / 60 mL oil. Stir with a fork, then use your fingertips to squeeze some of the mixture into small clumps.
- Check the crumbs. You want a mix of fine crumbs, pea-sized pieces, and a few slightly larger clusters. If the mixture looks wet or pasty, add 1 Tbsp flour and mix again.
- Combine the cake dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat the egg and sugar. In a large bowl, beat the egg and sugar for about 1-2 minutes, until smoother and slightly lighter.
- Add the oil and vanilla. Add the 1/4 cup / 60 mL oil and 1 tsp / 5 mL vanilla. Mix until smooth.
- Alternate flour and soy milk. Add about one-third of the flour mixture and mix briefly. Add half the soy milk. Repeat, then finish with the remaining flour.
- Do not overmix. Stop as soon as the flour disappears. The batter should be fairly thick and spreadable.
- Reserve some blueberries. Set aside about 1/2 cup blueberries for the top.
- Fold in most of the berries. Gently fold the remaining 1 1/2 cups blueberries into the batter with a rubber spatula. Fold only until distributed.
- Spread into the pan. Spoon the thick batter into the prepared pan and spread it gently toward the corners.
- Add the reserved blueberries. Scatter the remaining 1/2 cup blueberries over the surface and press them only very lightly into the batter.
- Add the crumb topping. Sprinkle the cinnamon crumbs evenly over the top. Do not press them firmly into the batter.
- Bake. Bake at 350°F / 175°C for about 45-50 minutes. Begin checking around 42 minutes.
- Check for doneness. Insert a toothpick into a cake area rather than directly through a blueberry. It should come out clean or with a few moist cake crumbs, but no wet batter.
- Check the surface. The crumb topping should be golden, the center should no longer jiggle, and the cake should begin pulling slightly from the sides of the pan.
- Cool completely. Place the pan on a wire rack and cool for about 1 hour. Do not glaze while the cake is warm.
- Make the glaze. Whisk together the confectioners' sugar, vanilla, and 2 tsp hot water until smooth.
- Adjust only if needed. If the glaze is too thick to drizzle, add water only a few drops at a time.
- Drizzle. Use a spoon to drizzle thin lines of glaze over the completely cooled cake. Keep the glaze light so the blueberries and crumbs stay visible.
Notes
Blueberries
Fresh or frozen blueberries both work. If using fresh berries, wash and dry them very well. If using frozen berries, do not thaw them. Add them straight from the freezer so they do not release excess juice into the batter.
Make Ahead, Storage & Freezing
- Make ahead: Excellent made 1 day ahead. Cool completely and cover tightly.
- Room temperature: Store covered for 2-3 days.
- Refrigerator: Up to 5 days; bring pieces toward room temperature before serving for the softest crumb.
- Freezer: For best results, freeze before glazing. Wrap tightly and freeze for up to 3 months. Thaw wrapped at room temperature, then add fresh glaze.
