If you’re searching for a show-stopping dessert that’s rich in flavor yet light and lovely, look no further than this Easy Vegan Lemon Blueberry Cake. Bursting with juicy blueberries and bright, zesty lemon, this cake is so tender and moist that no one will ever guess it’s entirely plant-based. It’s the kind of treat that feels just as at home at a casual brunch as it does at a celebration, and it’s delightfully simple to whip up using pantry staples. Whether you’re a longtime vegan or just looking for a delicious, dairy-free dessert, this cake is bound to become a new favorite.
Ingredients You’ll Need
What makes this Easy Vegan Lemon Blueberry Cake so special is its straightforward ingredient list—each item plays a key role in achieving that perfect balance of flavor and texture. You probably have most of these on hand already, and the fresh and vibrant notes come together in each bite!
- All-purpose flour: The foundation that gives the cake its soft, tender crumb.
- Granulated sugar: Sweetens the cake just enough, letting the lemon and blueberries shine through.
- Baking soda: Provides the lift that makes the cake light and airy.
- Salt: Enhances all the other flavors and keeps the sweetness in check.
- Lemon zest: Packs in that irresistible citrus aroma and intensifies the lemon flavor.
- Fresh or frozen blueberries: Juicy pops of fruit that offer bursts of color and flavor in every bite.
- Unsweetened almond milk (or other plant milk): Keeps the cake dairy-free and moist, while letting the lemon flavor shine.
- Apple cider vinegar: When mixed with plant milk, it creates a vegan “buttermilk” for extra tenderness.
- Neutral oil (like canola or avocado oil): Adds moisture to the cake without overpowering the fresh flavors.
- Fresh lemon juice: Gives the cake a bright, tangy kick and enhances the zestiness.
- Vanilla extract: Adds warmth and rounds out the citrusy notes beautifully.
How to Make Easy Vegan Lemon Blueberry Cake
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F. Grease an 8-inch round or square cake pan with a little oil or non-stick spray to ensure your cake releases easily later. This step sets you up for a stress-free baking and serving experience.
Step 2: Make Vegan Buttermilk
In a small bowl, combine your plant milk with the apple cider vinegar. Stir and let it sit for about five minutes. This will curdle slightly, creating a tangy vegan buttermilk that helps your cake turn out extra soft and tender.
Step 3: Mix Dry Ingredients and Coat Blueberries
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, and lemon zest. Add your blueberries to the dry mixture and gently toss to coat them in flour. This simple trick keeps the berries from sinking to the bottom of your Easy Vegan Lemon Blueberry Cake while it bakes.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the prepared vegan buttermilk, neutral oil, fresh lemon juice, and vanilla extract. This ensures everything is evenly combined before meeting the dry ingredients.
Step 5: Bring It All Together
Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing—this keeps your cake light and fluffy. The batter will be thick and speckled with blueberries and lemon zest, which is exactly what you want!
Step 6: Bake!
Pour the batter into your prepared pan and smooth the top. Slide it into the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The cake will rise beautifully and turn a soft golden color.
Step 7: Cool and Unmold
Let your cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. This ensures the Easy Vegan Lemon Blueberry Cake sets up perfectly and is ready to be sliced and enjoyed.
How to Serve Easy Vegan Lemon Blueberry Cake
Garnishes
For a bakery-worthy finish, try drizzling your cake with a simple lemon glaze made by mixing powdered sugar with lemon juice. A sprinkle of extra lemon zest or a handful of fresh blueberries on top adds a lovely burst of color and flavor. If you want to impress, dust with a touch of powdered sugar just before serving.
Side Dishes
This cake pairs beautifully with a scoop of non-dairy vanilla ice cream or a dollop of coconut whipped cream. For a vibrant brunch spread, serve it alongside fresh fruit salad or a refreshing glass of iced herbal tea.
Creative Ways to Present
Transform the Easy Vegan Lemon Blueberry Cake into charming individual servings by baking it in muffin tins, or slice it into squares and layer with dairy-free yogurt and extra berries for a fun trifle. It also makes a delightful base for a plant-based strawberry shortcake!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Easy Vegan Lemon Blueberry Cake covered at room temperature for up to two days. For longer freshness, store it in an airtight container in the refrigerator for up to five days. The flavors deepen over time, making each slice just as tempting as the first.
Freezing
This cake freezes beautifully! Slice it and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. It will keep well for up to three months—just thaw at room temperature when you’re ready for a treat.
Reheating
If you prefer your cake warm, pop a slice in the microwave for 10-15 seconds or reheat gently in a low oven. This brings back the soft, moist texture and revives the fresh lemony aroma in every bite.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well as fresh in this Easy Vegan Lemon Blueberry Cake. There’s no need to thaw them first—just toss them with a little flour to prevent sinking and follow the recipe as written.
Is there a gluten-free version of this cake?
Yes! Substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend. The cake will still be deliciously moist and flavorful, though the texture may be slightly different.
Can I use another type Dessert
Of course. Any unsweetened plant-based milk, such as soy, oat, or cashew, will work perfectly in this recipe. Just make sure it’s not sweetened or flavored, so the lemon and blueberry flavors remain the stars.
How can I make the cake oil-free?
You can substitute the oil with an equal amount of unsweetened applesauce for an oil-free version. The texture will be a bit more dense but still tasty and moist!
Can I make this cake ahead of time for a party?
Definitely! The Easy Vegan Lemon Blueberry Cake actually tastes even better the next day. Bake it a day ahead, let it cool completely, and store it tightly covered until your guests arrive.
Final Thoughts
This Easy Vegan Lemon Blueberry Cake is everything you want in a dessert: bright, flavorful, and made with love (and simple pantry staples). I truly hope you give it a try and share it with friends and family—it’s a cake that brings sunshine to any table!
Print
Easy Vegan Lemon Blueberry Cake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Easy Vegan Lemon Blueberry Cake is a light, refreshing dessert that combines zesty lemon flavor with juicy blueberries. Made without eggs or dairy, it uses simple plant-based ingredients to create a moist and fluffy cake perfect for any occasion. Whether you’re vegan or just looking for a delicious egg-free, dairy-free treat, this cake is sure to satisfy.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries
Wet Ingredients
- 1 cup unsweetened almond milk (or other plant milk)
- 1 tablespoon apple cider vinegar
- 1/3 cup neutral oil (like canola or avocado oil)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round or square cake pan to prevent sticking.
- Make Vegan Buttermilk: In a small bowl, combine the almond milk and apple cider vinegar, stir well, and set aside for about 5 minutes to allow it to curdle, creating vegan buttermilk.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and lemon zest.
- Coat Blueberries: Add the blueberries to the dry ingredients and gently toss them to coat with the flour mixture. This step helps prevent the blueberries from sinking to the bottom of the cake during baking.
- Combine Wet Ingredients: In another bowl, whisk together the vegan buttermilk, oil, fresh lemon juice, and vanilla extract until well combined.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to maintain a light texture.
- Transfer and Bake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Notes
- Dust the blueberries with a tablespoon of flour before folding them into the batter to help keep them suspended and prevent sinking.
- Optional: Add a lemon glaze by mixing 1/2 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over the cooled cake for extra tang and sweetness.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15 g
- Sodium: 240 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
