If you’re looking for a bright, fresh, and utterly delightful dessert to impress your friends or simply treat yourself, this Easy Vegan Lemon Blueberry Cake Recipe is an absolute winner. It’s bursting with zesty lemon flavor and juicy blueberries, making every bite a perfect balance of sweet and tangy. Plus, it’s completely plant-based, so it’s perfect for those following a vegan lifestyle or anyone craving a lighter cake without sacrificing flavor or texture. This cake is simple to make but feels like a special occasion treat, promising moistness, fluffiness, and that classic homemade charm.
Ingredients You’ll Need
Gathering your ingredients for this cake is refreshing in its simplicity. Each component plays a crucial role in elevating the flavors, texture, and appearance of the cake, ensuring it turns out just right every time.
- 2 cups all-purpose flour: The sturdy base that gives your cake structure and softness.
- 1 cup granulated sugar: Adds sweetness while helping the cake to brown beautifully.
- 1 tablespoon baking powder: Provides lift for a light and fluffy texture.
- 1/2 teaspoon baking soda: Works with lemon juice to create perfect rise and tenderness.
- 1/4 teaspoon salt: Enhances all the flavors, balancing sweetness and tartness.
- 1 cup unsweetened almond milk: A dairy-free liquid that keeps the cake moist with a subtle nutty hint.
- 1/3 cup neutral oil: Such as canola or vegetable oil, it enriches moisture and keeps the crumb tender.
- 1/4 cup fresh lemon juice: Brings that vibrant, tangy pop that defines the cake’s character.
- 1 tablespoon lemon zest: Infuses aromatic oils for an intense lemon flavor beyond just juice.
- 1 teaspoon vanilla extract: Adds warmth and sweet depth, balancing the lemon’s brightness.
- 1 cup fresh or frozen blueberries: The juicy bursts that make this cake colorful, fun, and super flavorful.
- 1 tablespoon flour (for tossing blueberries): Prevents blueberries from sinking to the bottom, keeping their distribution perfect.
How to Make Easy Vegan Lemon Blueberry Cake Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F. Lightly grease an 8-inch round or square cake pan to prevent sticking while giving the cake a flawless finish.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents, which is key for a uniform rise.
Step 3: Combine Wet Ingredients
In a smaller bowl, stir together the almond milk, neutral oil, fresh lemon juice, lemon zest, and vanilla extract. This mixture combines the moisture with punchy lemon flavor and aromatic vanilla, setting the cake’s refreshing tone.
Step 4: Blend Wet and Dry
Pour the wet ingredients into the dry, folding gently until just combined. Overmixing can create a tougher texture, so stop when you no longer see dry flour.
Step 5: Add the Blueberries
Toss the blueberries with one tablespoon of flour to keep them from sinking, then fold them carefully into the batter. This step makes every slice a delightful surprise with evenly scattered berries.
Step 6: Bake to Perfection
Pour the batter into the prepared cake pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before slicing to maintain the moist texture and to allow flavors to meld beautifully.
How to Serve Easy Vegan Lemon Blueberry Cake Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of lemon glaze made from powdered sugar and fresh lemon juice enhances the citrus punch and adds a little elegance without overwhelming the cake’s natural charm.
Side Dishes
Pair this cake with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream for an indulgent treat. Fresh berries on the side also amplify the fruity flavors and make the presentation pop.
Creative Ways to Present
Slice the cake into mini squares to serve at a brunch or tea party, stacking them on a platter for visual appeal. Alternatively, serve individual slices topped with a sprig of mint and a few blueberries for an inviting finish that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store leftover cake in an airtight container at room temperature for up to 2 days to keep it soft and fresh. For longer storage, refrigeration is best and the cake will remain moist for up to 5 days.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap followed by foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving to retain its delightful texture and flavor.
Reheating
If you want to enjoy your cake warm, gently reheat a slice in the microwave for about 15-20 seconds. It’s perfect when topped with a little vegan butter or served with warm fruit compote.
FAQs
Can I use frozen blueberries in this cake?
Absolutely! Using frozen blueberries is totally fine; just be sure to toss them in flour before adding to the batter so they don’t sink to the bottom. No need to thaw them beforehand.
Is this cake gluten-free?
The traditional recipe calls for all-purpose flour which contains gluten. However, you can substitute with a gluten-free flour blend suitable for baking to make a gluten-free version with a similar texture and taste.
Can I substitute almond milk with another plant milk?
Yes, any unsweetened plant milk such as oat, soy, or coconut milk will work just as well. They each give a slightly different flavor but won’t affect the overall success of the cake.
How can I make the lemon flavor more intense?
To boost the lemon punch, add a bit more lemon zest or swap some of the almond milk for lemon-flavored sparkling water to increase freshness and lightness.
Is this cake suitable for kids?
Definitely! It’s mild, sweet, and bursting with juicy blueberries, making it a crowd-pleaser for all ages. Plus, being vegan means it’s free from common allergens like eggs and dairy.
Final Thoughts
This Easy Vegan Lemon Blueberry Cake Recipe has quickly become one of my go-to desserts when I want something bright, delicious, and effortlessly impressive. It’s the kind of recipe you’ll find yourself sharing again and again because it hits all the right notes—tangy, sweet, moist, and packed with fresh fruit. Give it a try and watch it turn into your new favorite anytime treat or party staple!
Print
Easy Vegan Lemon Blueberry Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Easy Vegan Lemon Blueberry Cake is a delightful dairy-free and egg-free dessert bursting with fresh lemon flavor and juicy blueberries. Perfectly moist and tender, this simple recipe is made with pantry staples and a few fresh ingredients, making it an ideal treat for vegan and allergy-friendly baking.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flour (for tossing blueberries)
Wet Ingredients
- 1 cup unsweetened almond milk
- 1/3 cup neutral oil (such as canola or vegetable)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F and lightly grease an 8-inch round or square cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the almond milk, neutral oil, fresh lemon juice, lemon zest, and vanilla extract until well incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cake light and tender.
- Toss Blueberries with Flour: Toss the blueberries with the tablespoon of flour to help prevent them from sinking to the bottom of the cake during baking.
- Fold Blueberries into Batter: Gently fold the floured blueberries into the batter, distributing them evenly throughout without breaking them.
- Transfer and Smooth Batter: Pour the batter into the prepared cake pan and smooth the top with a spatula to ensure even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. Optionally, top with a lemon glaze made from powdered sugar and lemon juice for extra flavor before serving.
Notes
- For extra flavor, top the cake with a simple lemon glaze made from powdered sugar and fresh lemon juice.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to extend freshness.
