Vegan Blueberry Lemon Cake
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.
Servings: 12
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.
Nutrition (Approximate Values)
Calories : 197kcalCarbohydrates : 31gProtein : 3gFat : 7gSaturated Fat : 1gPolyunsaturated Fat : 2gMonounsaturated Fat : 3gTrans Fat : 1gSodium : 257mgPotassium : 59mgFiber : 1gSugar : 15gVitamin A : 67IUVitamin C : 4mgCalcium : 55mgIron : 1mg
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