Easy Vegan Lemon Blueberry Cake Recipe

If you’re searching for a treat that shouts sunny afternoons and pure joy, this Easy Vegan Lemon Blueberry Cake brings everything to the table. Luscious blueberries and tangy lemon zest mingle in a soft, fluffy cake that tastes like summer no matter the season. With a tender crumb, zingy citrus notes, and juicy bursts of berries in every bite, you’ll find yourself reaching for seconds — and bragging about how impressively simple (and plant-based!) it is. Whether you’re celebrating or simply craving a sweet moment, this is the dessert you’ll return to again and again.

Ingredients You’ll Need

Gathering the ingredients for Easy Vegan Lemon Blueberry Cake is a breeze, and each one plays an essential role in balancing taste, texture, and eye-catching color. Here’s what you’ll need — and why you’ll love them.

  • All-purpose flour: The backbone of your cake, ensuring a light and tender crumb.
  • Cane sugar: Sweetens things up without overpowering the brightness of the lemons.
  • Baking powder: The key to a beautifully risen, fluffy cake.
  • Baking soda: Reacts with the vinegar and lemon juice for extra lift and softness.
  • Salt: Just a pinch sharpens all the other flavors and rounds out the sweetness.
  • Unsweetened almond milk: Acts as a vegan liquid base that’s mild but keeps your cake moist.
  • Melted coconut oil (or neutral oil): Moisture and richness; coconut oil adds a subtle flavor, but any light oil works in a pinch.
  • Lemon juice: Brings lively tartness and helps make the cake ultra-tender.
  • Lemon zest: Packs an aromatic citrus punch that takes the lemon flavor up a notch.
  • Apple cider vinegar: Works its tangy magic with baking soda for that cloud-like crumb.
  • Vanilla extract: Adds warmth and a hint of sweetness that balances the citrus.
  • Fresh or frozen blueberries: Juicy bursts of berry flavor; don’t worry about thawing if you’re using frozen.
  • Flour for tossing blueberries: Prevents your berries from sinking to the bottom while baking.
  • Powdered sugar for dusting or glaze (optional): For those finishing touches if you love a little sparkle or a sweet-tart finish on top.

How to Make Easy Vegan Lemon Blueberry Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F and generously greasing an 8-inch round or square cake pan. This makes sure your cake comes out effortlessly and bakes up evenly from edge to center. While the oven works its magic, the kitchen starts to fill with anticipation!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, cane sugar, baking powder, baking soda, and salt. This quick blending ensures everything is evenly distributed, helping your cake rise evenly and taste balanced in every bite. The aroma of flour and sugar coming together always feels like the start of something delicious.

Step 3: Combine the Wet Ingredients

In a separate bowl, combine the almond milk, melted coconut oil (or your chosen neutral oil), lemon juice, lemon zest, apple cider vinegar, and vanilla extract. This mixture is where all the bright, zesty flavors begin to shine. Whisk until the oil is incorporated and the mixture looks creamy and well-mixed — resist the urge to taste, it gets even better once baked!

Step 4: Bring the Batter Together

Pour the wet ingredients into the dry bowl and gently stir just until everything is combined. Don’t overmix — you want a silky batter, not a dense cake! A few lumps here are totally fine. This is where the Easy Vegan Lemon Blueberry Cake starts to really come together, smelling bright and inviting even before it hits the oven.

Step 5: Fold in the Blueberries

Toss your blueberries with a tablespoon of flour; this little trick helps keep the berries suspended throughout the cake, so every slice is bursting with fruit. Gently fold the flour-coated blueberries into the batter, taking care not to crush them. There’s something so satisfying about seeing those vibrant pops of blue swirl into the pale lemony batter.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Slide the cake into the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The scent that fills your kitchen is irresistible — lemony, sweet, and just a little bit dreamy. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Add the Finishing Touches

Once cooled, dust with powdered sugar for a simple finish, or drizzle on a quick lemon glaze if you want a little more sparkle and tang. This final step transforms your Easy Vegan Lemon Blueberry Cake from rustic to celebration-ready in no time.

How to Serve Easy Vegan Lemon Blueberry Cake

Easy Vegan Lemon Blueberry Cake Recipe - Recipe Image

Garnishes

Give your cake a pretty upgrade with delicate garnishes: a generous dusting of powdered sugar, a glossy lemon glaze, or a few curls of lemon zest. A handful of fresh blueberries or edible flowers on top can turn each slice into a real showstopper.

Side Dishes

Pair this vibrant cake with lightly sweetened coconut whipped cream, a scoop of dairy-free vanilla ice cream, or even a tangy lemon sorbet. The subtle creaminess and extra chill take each bite of Easy Vegan Lemon Blueberry Cake to a new level of indulgence.

Creative Ways to Present

You can bake your cake as cupcakes for picnics, layer it with vegan lemon curd for a celebration, or cut it into elegant squares for afternoon tea. Try serving slices alongside a pot of hot tea or sparkling lemonade to highlight all those summery flavors.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Easy Vegan Lemon Blueberry Cake covered at room temperature for up to 2 days (if it lasts that long!). Alternatively, pop it in the fridge if your kitchen is warm — it will stay moist and fresh for about 4 days.

Freezing

This cake freezes beautifully! Wrap individual slices or the whole cake (once completely cooled) in plastic wrap and then foil. Store in the freezer for up to a month. When you need a sweet pick-me-up, you’re only a thaw away from sunshine on a plate.

Reheating

If you like your cake warm, just pop a slice in the microwave for 10–20 seconds. This softens the crumb and brings out that gorgeous lemony fragrance all over again. Add your favorite topping, and you’re set!

FAQs

Can I use a different plant-based milk?

Absolutely. Oat milk, soy milk, or even cashew milk will work nicely in this Easy Vegan Lemon Blueberry Cake. Choose one that’s unsweetened and unflavored for best results.

What type Dessert

If you’re gluten-free, a good 1-to-1 gluten-free baking flour usually works well here. The texture might be a little different, but the cake will still be entirely irresistible.

Should I thaw frozen blueberries first?

No need to thaw frozen blueberries before adding them. In fact, toss them right from the freezer into the batter to prevent excess color bleeding and mushiness.

How do I make a lemon glaze for this cake?

Simply mix about 1/2 cup powdered sugar with enough lemon juice (about 1–2 tablespoons) to make a pourable glaze. Drizzle it over the cooled Easy Vegan Lemon Blueberry Cake for extra zing and shine.

Can I double the recipe for a larger crowd?

Yes! Double all the ingredients and use a 9×13-inch pan, checking for doneness around 40–45 minutes. It’s the perfect solution for bigger celebrations or brunches.

Final Thoughts

I hope you feel inspired to bake and share the Easy Vegan Lemon Blueberry Cake with your favorite people, or just treat yourself to a sunny slice! With its classic flavor combo and foolproof, plant-based approach, this cake is sure to win hearts and spark smiles every time it appears on your table.

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Easy Vegan Lemon Blueberry Cake Recipe

Easy Vegan Lemon Blueberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 24 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 38 minutes
  • Total Time: 53 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Indulge in the delightful combination of zesty lemon and juicy blueberries with this Easy Vegan Lemon Blueberry Cake. Perfect for any occasion, this moist and tender cake is a crowd-pleaser that just happens to be vegan!


Ingredients

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 cup cane sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients:

  • 1 cup unsweetened almond milk
  • ⅓ cup melted coconut oil (or neutral oil)
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Additional:

  • 1 ¼ cups fresh or frozen blueberries
  • 1 tbsp flour (for tossing blueberries)
  • Powdered sugar for dusting or glaze (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F and grease an 8-inch round or square cake pan.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients: In a separate bowl, combine almond milk, melted coconut oil, lemon juice, lemon zest, apple cider vinegar, and vanilla extract.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Add Blueberries: Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
  6. Bake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle with lemon glaze if desired.

Notes

  • Do not overmix the batter to avoid a dense texture.
  • If using frozen blueberries, do not thaw before mixing into the batter.
  • A simple glaze can be made with powdered sugar and lemon juice.

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