This Vegan Blueberry Lemon Cake is bursting with bright citrus flavor, studded with sweet blueberries, and made with simple plant-based ingredients you likely already have in your kitchen.
Whether you're baking for a spring brunch, summer gathering, or just craving a refreshing dessert, this recipe is sure to impress-egg-free and dairy-free! This Vegan Blueberry Lemon Cake is moist, tender, fluffy, and perfectly sweetened.
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Moist and Fluffy Vegan Blueberry Lemon Cake
Making this Vegan Blueberry Lemon Cake is incredibly easy with only a few ingredients. The cake is soft, moist, light, and fluffy, studded with juicy blueberries.
Adding lemon juice and zest makes the cake more flavorful, fresh, and bright. The cake is perfect for breakfast or brunch, a snack, or an after-meal dessert.
I made the cake using vegan butter; however, if you prefer oil, use any light-flavored oil. I mostly use soy or almond milk for baking, and I used soy milk for this recipe.
I have not tried this cake using gluten-free flour, but it should work with a gluten-free 1:1 baking flour blend.
Why You Will Love This Vegan Cake
- This Vegan Blueberry Lemon Cake is light, fluffy, and moist.
- It is studded with fresh and juicy blueberries.
- The cake is bursting with bright lemon flavor.
- It is naturally egg-free and dairy-free; no need for any egg replacer.
- The recipe is easy and has only a few ingredients.
Ingredients and Notes
- Flour: I used unbleached all-purpose flour to make this cake, and I recommend it. Whole wheat or whole wheat pastry flour can also be used. However, the texture will be slightly different, and the cake will be slightly dense.
- Baking Powder and Baking Soda: These leavening agents are essential for the cake to rise. Do not interchange them. Also, make sure that they are active and not expired.
- Salt: If you use salted vegan butter, skip the salt.
- Vegan Butter: Butter adds flavor to the cake. However, you can use light-flavored oil instead of vegan butter.
- Sugar: This Vegan Blueberry Lemon Cake is moderately sweet, with 150g of sugar. But if you prefer your cake sweeter, add a little more sugar.
- Dairy-Free Milk: I used soy milk, but you can choose almond or oat milk.
- Lemon Juice and Zest: Lemon juice and zest provide bright and refreshing notes to the cake.
- Vanilla: Use pure vanilla for the best flavor.
- Blueberries: I used fresh blueberries for the cake. You can also use frozen blueberries, but do not thaw them.
How To Make Vegan Blueberry Lemon Cake
- Preheat the oven to 350°F (180°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- Whisk the all-purpose flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Whisk melted butter, sugar, dairy-free milk, lemon juice, zest, and vanilla in a large bowl until well combined.
- Add the dry mixture to the wet and mix until everything is just combined; do not overmix.
- Gently fold in the one cup of blueberries.
- Transfer the batter to the prepared baking pan.
- Top with the remaining blueberries and push them slightly into the batter.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Because every oven is different, check the cake after 35 minutes of baking.
- Remove the cake from the oven and transfer it to a wire rack.
- Let the cake cool completely in the pan before removing it and slicing.
Serving and Storing Suggestions
The cake is elegant and delicious without frosting, but a light dusting of icing sugar on top will make it even more beautiful.
Or serve the cake slice with fresh blueberries or Blueberry Compote.
This cake will keep tightly covered at room temperature for up to 2 days.
Store the leftover cake in the fridge in an air-tight container for up to five days.
Baking Tips For Vegan Blueberry Lemon Cake
Measuring the Ingredients: To achieve a moist and fluffy cake, measure the flour and other ingredients accurately. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Butter: If you use salted vegan butter, skip the salt or add only a pinch. You can also use light-flavored oil instead of butter.
Milk: I used soy milk to give the cake a rich texture, but you can use oat or almond milk as an alternative.
Blueberries: I highly recommend using fresh blueberries. However, if you use frozen blueberries, add them to the batter as is, without thawing.
Mixing the Batter: Avoid overmixing the batter to achieve a soft and tender cake.
Cool the Cake: Allow the Vegan Blueberry Lemon Cake to cool completely in the pan before removing it and slicing it.
Frequently Asked Questions
Yes! You can use frozen blueberries. However, do not thaw them.
You can use orange juice and zest as a substitute for lemon.
Yes! You can substitute a gluten-free 1:1 baking flour blend to make it gluten-free. Just ensure it’s a blend meant for baking.
Any unsweetened plant milk, such as almond, soy, or oat, will work well. However, avoid flavored and sweetened versions.
More Vegan Recipes
Vegan Blueberry Lemon Cake
Ingredients
- 2 cups (240g) all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (skip if using salted butter)
- 7 tablespoon (98g) vegan butter, melted (I used unsalted)
- ¾ cup (150g) granulated sugar
- ¾ cup (180ml) dairy-free milk (I used soy milk)
- 2 tablespoon (30ml) lemon juice
- Zest of one lemon
- 1 teaspoon vanilla
- 1¼ cups (180g) fresh blueberries
Instructions
- Preheat the oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
- Whisk the all-purpose flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Whisk melted butter, sugar, dairy-free milk, lemon juice, zest, and vanilla in a large bowl until well combined.
- Add the dry mixture to the wet and mix until everything is just combined; do not overmix.
- Gently fold in the one cup of blueberries.
- Transfer the batter to the prepared baking pan. Top with the remaining blueberries and push them slightly into the batter.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Because every oven is different, check the cake after 35 minutes of baking.
- Remove the cake from the oven and transfer it to a wire rack. Let the cake cool completely in the pan before removing it and slicing.
Storing Suggestions
- This cake will keep tightly covered at room temperature for two days.
- Store the leftover cake in the fridge in an air-tight container for up to five days.
Notes
- Measuring the Ingredients: To get a moist and fluffy cake, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Butter: If you use salted vegan butter, skip the salt or add only a pinch. You can also use light-flavored oil instead of butter.
- Milk: I used soy milk to give the cake a rich texture, but you can use oat or almond milk instead.
- Blueberries: I highly recommend using fresh blueberries. But if you use frozen blueberries, add them to the batter as frozen; do not thaw.
- Mixing the Batter: Do not overmix the batter to get a soft and tender cake.
- Cool the Cake: Allow the Vegan Blueberry Lemon Cake to cool completely in the pan before removing and slicing it.
Thanks for coming! Let me know what you think.