Vegan Lemon Blueberry Cake

This Vegan Lemon Blueberry Cake is a soft, moist, and flavorful dessert that combines the tangy brightness of lemon with the sweetness of juicy blueberries. Perfect for spring and summer, it’s a delightful treat for birthdays, brunches, or any time you’re craving something light yet satisfying. Free of dairy and eggs, this cake is entirely plant-based while still delivering a rich, indulgent texture.

Why You’ll Love This Recipe

This Vegan Lemon Blueberry Cake offers the ideal balance of tart and sweet flavors, enhanced by a tender crumb and bursts of juicy berries in every bite. It’s easy to make, with accessible ingredients and no fancy techniques required. Whether you follow a plant-based diet or simply want a healthier dessert option, this cake satisfies all sweet tooth cravings without compromising on taste or texture.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Lemon zest

• Plant-based milk (such as almond or soy milk)

• Fresh lemon juice

• Neutral oil (like canola or sunflower)

• Vanilla extract

• Fresh or frozen blueberries

• Optional: powdered sugar for dusting or glaze

directions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a separate bowl, combine the sugar and lemon zest. Rub them together to release the oils from the zest.

4. Add the plant-based milk, lemon juice, oil, and vanilla extract to the sugar mixture and whisk until smooth.

5. Gradually add the wet mixture to the dry ingredients and stir until just combined. Do not overmix.

6. Gently fold in the blueberries, reserving a few to scatter on top if desired.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

9. Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

10. Once cooled, dust with powdered sugar or drizzle with a simple lemon glaze if desired.

Servings and timing

This recipe makes approximately 8 servings.
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes

Variations

• Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

• Berry Mix: Use a mix of berries like raspberries or blackberries for a variation in flavor.

• Lemon Poppy Seed Blueberry Cake: Add 1 tablespoon of poppy seeds for extra texture and flavor.

• Mini Cakes or Cupcakes: Bake in muffin tins for individual servings. Adjust bake time to 18–22 minutes.

• Coconut Twist: Replace part of the plant milk with coconut milk and add shredded coconut for a tropical note.

storage/reheating

Store the cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To maintain freshness, bring the cake to room temperature before serving. This cake also freezes well—wrap slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator or on the counter. Reheating is optional; if desired, warm individual slices in the microwave for about 15–20 seconds.

FAQs

What can I use instead of blueberries?

You can substitute blueberries with other berries such as raspberries, blackberries, or chopped strawberries.

Can I use frozen blueberries?

Yes, frozen blueberries work well. Do not thaw them before adding to the batter to prevent excess moisture.

How do I prevent the blueberries from sinking to the bottom?

Toss the blueberries in a little flour before folding them into the batter to help distribute them evenly.

Is this cake suitable for people with nut allergies?

Yes, just ensure the plant milk used is nut-free, such as oat or soy milk.

Can I make this cake in advance?

Absolutely. You can bake the cake a day ahead and store it covered at room temperature or in the fridge.

Can I use coconut oil instead of neutral oil?

Yes, melted coconut oil can be used, but it may add a slight coconut flavor.

How do I make a lemon glaze for topping?

Mix powdered sugar with fresh lemon juice until it reaches a pourable consistency, then drizzle over the cooled cake.

What size pan can I use?

An 8-inch round or square pan works best. You can also use a 9-inch pan but reduce the baking time slightly.

Is this cake freezer-friendly?

Yes, wrap slices tightly in plastic wrap and freeze for up to 2 months.

Can I make this without sugar?

You may experiment with natural sweeteners like maple syrup or coconut sugar, but it could alter the texture.

Conclusion

This Vegan Lemon Blueberry Cake is a fresh, vibrant dessert that’s as delicious as it is beautiful. With its moist texture and citrusy zing, it’s sure to be a hit at any gathering or casual tea time. Whether you’re vegan or simply looking to enjoy a lighter, dairy-free treat, this cake checks all the boxes for flavor, simplicity, and satisfaction.