Easy Vegan Lemon Blueberry Cake Recipe
There’s just something blissfully sunny about this Easy Vegan Lemon Blueberry Cake—every slice shouts pure joy! Imagine tender, fluffy crumb packed with juicy blueberries and heightened by the kind of bright, zesty lemon flavor you’ll want to savor slowly. The best part? It’s stunningly simple to make, completely dairy and egg free, and perfect for welcoming spring, impressing a crowd, or just treating yourself to something special on a weekday afternoon. This recipe is so good, I guarantee it’ll earn a prized spot in your baking rotation.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Easy Vegan Lemon Blueberry Cake pulls its own weight, from the zing of lemon zest to the burst of blueberries. With basic pantry staples and one trip to the produce aisle, you’ll have everything you need to bake a cake that’s delightfully fresh, just sweet enough, and completely crowd-pleasing.
- All-purpose flour: Provides the cake’s structure and a light, tender crumb.
- Granulated sugar: Sweetens the cake and helps achieve a golden-brown crust.
- Baking powder: Key for a lofty, airy texture—don’t skip it!
- Baking soda: Reacts with lemon juice for extra lift and softness.
- Salt: Balances sweetness and dramatically boosts flavor.
- Lemon zest: Packs intense citrusy brightness—use a microplane for best results!
- Unsweetened almond milk: Keeps the crumb moist while keeping it 100 percent vegan; any plant milk works here.
- Vegetable oil: Contributes to the cake’s moisture and richness, making it melt-in-your-mouth good.
- Fresh lemon juice: Intensifies the tangy lemon flavor and activates your leaveners.
- Vanilla extract: Adds mellow, comforting undertones to round out the citrus.
- Fresh or frozen blueberries: Bring bursts of juicy, sweet-tart flavor throughout the cake (don’t thaw if using frozen).
- Flour (for tossing berries): Prevents blueberries from sinking to the bottom—always toss before folding in!
- Optional powdered sugar (for glaze): Whips up into a dreamy lemon glaze for a sweet-tangy finish.
- Optional lemon juice (for glaze): Mixes with the sugar to create the glaze’s zippy, pourable consistency.
How to Make Easy Vegan Lemon Blueberry Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C) to ensure even baking right from the start. Lightly grease or line an 8-inch round or square cake pan with parchment paper; this simple step makes unmolding the cake a breeze and helps keep that gorgeous golden exterior perfectly intact.
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest. The zest is truly your flavor hero here, infusing the cake batter with intense citrus aroma plus tiny flecks of color for a cheerful crumb.
Step 3: Combine the Wet Ingredients
In a separate bowl or large measuring cup, mix together the unsweetened almond milk, vegetable oil, fresh lemon juice, and vanilla extract. The lemon juice not only adds a pop of tang, but also helps the baking soda react and deliver extra fluffiness to your finished cake.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the bowl with your dry ingredients. Gently stir with a spatula or wooden spoon until just combined—overmixing can make the cake tough, so mix until the flour is barely incorporated and a few small lumps remain.
Step 5: Fold in Blueberries
Toss your blueberries (fresh or frozen, but don’t thaw if using frozen) with 1 tablespoon flour to keep them from sinking to the bottom of the cake. Carefully fold the flour-coated blueberries into the batter, working gently to keep berries whole and streaks of batter minimal—for a prettier slice!
Step 6: Bake to Perfection
Pour the cake batter into your prepared pan, smoothing the top with a spatula so it bakes up nice and even. Bake for 30 to 35 minutes, checking with a toothpick at the 30-minute mark—when it comes out clean or with a dry crumb, your Easy Vegan Lemon Blueberry Cake is ready to come out!
Step 7: Cool and Glaze
Let the cake rest in the pan for about 10 minutes before transferring to a wire rack to cool completely. Want to finish things with flair? Whisk together the powdered sugar and lemon juice for the optional glaze, then drizzle over the cooled cake for extra tang and sparkle.
How to Serve Easy Vegan Lemon Blueberry Cake
Garnishes
For a showstopping finish, I love scattering a handful of fresh blueberries and a light sprinkle of extra lemon zest over the glazed cake. If you’re feeling extra fancy, add a few edible flowers or some lightly toasted sliced almonds for crunch and color—those bright accents make each slice even more inviting.
Side Dishes
This Easy Vegan Lemon Blueberry Cake is spectacular on its own, but try pairing it with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream for an easy but irresistible dessert plate. For a brunch spread, serve with fresh fruit salad or a mug of piping hot earl grey tea to complement the citrus notes.
Creative Ways to Present
Looking for a playful twist? Cut the cake into small squares and layer with whipped coconut cream in glasses for lemon blueberry trifles, or bake as cupcakes for individual treats at your next picnic. You can also dust slices with a snowy layer of powdered sugar for a minimalist, elegant finish—so many ways to make this classic feel brand new!
Make Ahead and Storage
Storing Leftovers
If you have any slices left (a big “if”!), just store the cooled Easy Vegan Lemon Blueberry Cake in an airtight container at room temperature for up to two days. For longer freshness, pop it in the fridge, where it’ll keep nicely for up to four days—just let it come to room temperature before serving for best texture.
Freezing
You can absolutely freeze this cake! Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag or container for up to three months. When the craving strikes, just thaw a piece at room temperature for an hour or so for a treat that tastes almost as fresh as the day you baked it.
Reheating
Want to enjoy your Easy Vegan Lemon Blueberry Cake slightly warm? Pop a slice in the microwave for about 15–20 seconds or heat in the oven at 300°F for 5–10 minutes. If the cake has glaze, reheat gently to avoid melting it completely, or add glaze after warming for a just-drizzled effect.
FAQs
Can I use other kinds of non-dairy milk in this cake?
Absolutely! Soy milk, oat milk, coconut milk, or cashew milk will all work wonderfully in this recipe. Just make sure to use an unsweetened variety so the lemon flavor stays front and center.
What’s the best way to zest lemons without bitter pith?
Use a sharp microplane or citrus zester, gently grating just the yellow part of the peel. The white layer underneath (the pith) can taste bitter, so zest only until you see the white!
Can I make this Easy Vegan Lemon Blueberry Cake gluten-free?
Yes, simply swap the all-purpose flour for your favorite gluten-free flour blend designed for baking. Look for one that includes xanthan gum for proper structure, and check for doneness a few minutes early, as gluten-free cakes can bake slightly faster.
Do I have to use fresh blueberries?
Both fresh and frozen blueberries work perfectly! If using frozen, there’s no need to thaw; just toss them in flour and fold them in as instructed. This prevents too much juice from leaking and keeps your cake beautifully studded.
Can I double the recipe for a bigger crowd?
Definitely! Double all the ingredients and bake in a 9×13-inch pan. Check for doneness around 35–40 minutes, as baking time may vary based on the size and depth of your cake.
Final Thoughts
If you’re searching for a dessert that’s guaranteed to delight any crowd, this Easy Vegan Lemon Blueberry Cake really does tick all the boxes—simple, vibrant, and beautifully moist every time. You won’t believe something so easy can turn out so stunning and delicious, so give it a whirl and let this sunshiny treat brighten your table!
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Easy Vegan Lemon Blueberry Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
Indulge in the delightful combination of tangy lemon and sweet blueberries with this Easy Vegan Lemon Blueberry Cake. This moist and tender cake is perfect for any occasion, from a casual snack to a light dessert. The optional lemon glaze adds a zesty finish to this dairy-free and egg-free treat.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
Wet Ingredients:
- 1 cup unsweetened almond milk (or other plant-based milk)
- 1/3 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon flour (for tossing berries)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease or line an 8-inch round or square cake pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Combine Wet Ingredients: In a separate bowl, mix almond milk, oil, lemon juice, and vanilla extract. Pour into dry ingredients and stir until just combined.
- Add Blueberries: Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Bake: Pour batter into pan and bake for 30–35 minutes until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
- Optional Glaze: Whisk powdered sugar and lemon juice, then drizzle over cooled cake.
Notes
- Add extra lemon zest or almond extract for flavor variation.
- This cake is moist and tender, perfect for snacking or as a light dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 21g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
