November 30, 2025

Vegan Lemon Blueberry Cake

Name: Vegan Lemon Blueberry Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 1/2 cups all-purpose plain flour (spoon and leveled, note 1 for gluten-free options); 1 1/4 cups granulated sugar; 3 teaspoons baking powder; 1/8 teaspoon salt (optional); 3/4 cup dairy-free milk; 1/2 cup neutral flavored oil; 1/3 cup lemon juice (and zest of those lemons, you’ll need about 2 large lemons or 3 medium lemons, note 2); 1 teaspoon vanilla extract (optional); 1 1/4 cups blueberries (fresh or frozen); to taste Powdered sugar / icing sugar (for dusting)

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Why Make This Recipe

The Vegan Lemon Blueberry Cake is a delightful treat that is both refreshing and satisfying. It combines the vibrant flavors of lemon with the sweetness of blueberries, making it a perfect dessert for any occasion. Whether you’re celebrating a special event, hosting a gathering, or just craving something sweet, this cake is sure to impress both vegans and non-vegans alike. It’s a wholesome dessert that is easy to make and brings a burst of fruity flavor in every bite. Plus, it’s free from animal products, making it a suitable choice for everyone.

How to Make Vegan Lemon Blueberry Cake

Making Vegan Lemon Blueberry Cake is a straightforward process that doesn’t require any complicated techniques or hard-to-find ingredients. Follow the simple steps below to create this delicious cake from scratch!

Ingredients:

2 1/2 cups (315g) all-purpose plain flour (spoon and leveled, note 1 for gluten-free options)
1 1/4 cups (250g) granulated sugar
3 teaspoons baking powder
1/8 teaspoon salt (optional)
3/4 cup (190g) dairy-free milk
1/2 cup (125g) neutral flavored oil
1/3 cup (80g) lemon juice (and zest of those lemons, you’ll need about 2 large lemons or 3 medium lemons, note 2)
1 teaspoon vanilla extract (optional)
1 1/4 cups (190g) blueberries (fresh or frozen)
Powdered sugar / icing sugar for dusting

Directions:

To make the cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, mix the dairy-free milk, neutral oil, lemon juice, and lemon zest. Stir in the vanilla extract if using.
Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix the batter.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan. Make sure to spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.

To serve the cake:

Once the cake has cooled, dust the top with powdered sugar or icing sugar for a sweet finishing touch.
Slice the cake into generous pieces and serve on individual plates. You can enjoy it plain or pair it with a dollop of whipped coconut cream for extra creaminess.

How to Store Vegan Lemon Blueberry Cake

To keep your Vegan Lemon Blueberry Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you live in a warm climate, it’s best to keep it in the refrigerator to prevent any spoilage, where it can last up to a week. If you want to store it for a longer period, you can freeze the cake. Wrap individual slices or the whole cake tightly in plastic wrap and then place it in a freezer-safe container. It can last up to 3 months in the freezer. When ready to enjoy, simply thaw it at room temperature.

Tips to Make Vegan Lemon Blueberry Cake

Sifting Flour: Sift your flour before measuring to ensure accurate measurement. This helps make the cake light and fluffy.
Fresh vs. Frozen Blueberries: Fresh blueberries work best for flavor, but if frozen is all you have, they will work fine – just do not thaw them before mixing into the batter to prevent them from bleeding.
Lemon Juice: For the best flavor, use freshly squeezed lemon juice and zest.
Avoid Overmixing: Mix until just combined to keep the cake tender; overmixing can lead to a dense texture.
Check for Doneness: Ovens may vary; do a toothpick test by inserting it in the center of the cake. If it comes out clean or with a few crumbs, it’s ready!

Variation

You can enhance the flavor of this cake with simple variations. For example, you can add a splash of almond extract for a nuttier taste. Feel free to swap blueberries for other berries like raspberries or blackberries. You can also add nuts like walnuts or pecans for added crunch and flavor.

FAQs

1. Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with gluten-free all-purpose flour. Just ensure it contains a binding agent like xanthan gum for best results.

2. How sweet is this cake?
This cake strikes a perfect balance between sweet and tangy. If you prefer a sweeter cake, you can increase the sugar by a couple of tablespoons.

3. Can I make this cake as cupcakes?
Absolutely! You can pour the batter into a muffin tin lined with cupcake liners. Bake for about 20-25 minutes, checking for doneness.

4. Is the cake oil-free?
The original recipe contains oil for moisture. However, you can replace the oil with unsweetened applesauce for a lower-fat version, though the texture may be slightly different.

5. How long does it take to make this cake?
The preparation time is around 15-20 minutes, with an additional 30-35 minutes for baking. You’ll need a total of about an hour to enjoy this delicious cake!

Enjoy your Vegan Lemon Blueberry Cake! It’s a delightful treat that everyone will love.