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Vegan Lemon Blueberry Cake Recipe

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★★★★★

4.6 from 117 reviews

A moist and zesty vegan lemon blueberry cake that’s bursting with fresh lemon flavor and juicy blueberries. Perfectly tender and sweetened with granulated sugar, this easy-to-make cake is dairy-free and great for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups (315g) all-purpose plain flour (spooned and leveled)
  • 1 1/4 cups (250g) granulated sugar
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt (optional)

Wet Ingredients

  • 3/4 cup (190g) dairy-free milk
  • 1/2 cup (125g) neutral flavored oil
  • 1/3 cup (80g) lemon juice (from about 2 large or 3 medium lemons)
  • Zest of those lemons
  • 1 teaspoon vanilla extract (optional)

Additional Ingredients

  • 1 1/4 cups (190g) blueberries (fresh or frozen)
  • Powdered sugar / icing sugar for dusting (optional)

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 180°C (355°F). Line or grease a 20 cm (8-inch) round cake pan to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well until no lumps remain to ensure even distribution of leavening agents.
  3. Add wet ingredients: Add the dairy-free milk, neutral oil, lemon juice and zest, and vanilla extract to the dry mixture. Stir gently until just combined—batter will start thick but will loosen if allowed to rest briefly.
  4. Fold in blueberries: Gently fold half of the blueberries into the batter, careful not to crush them to maintain texture and color.
  5. Transfer to pan and top: Pour the batter into the prepared cake pan. Scatter the remaining blueberries on top and gently press a few into the batter to help them adhere during baking.
  6. Bake the cake: Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter, indicating a moist but fully cooked cake.
  7. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, preventing sogginess from steam.
  8. Serve: Just before serving, dust the top of the cake with powdered sugar if desired. Store leftovers in an airtight container at room temperature for 1 day, in the fridge for up to 3 days, or freeze for up to 1 month. Note freezing may alter blueberry texture.

Notes

  • Use gluten-free flour blend to make this cake gluten free if desired.
  • If using frozen blueberries, do not thaw before folding into batter to prevent color bleed.
  • Pressing blueberries into the batter helps distribute them evenly during baking.
  • The cake is moist so toothpick may come out with crumbs rather than totally dry; this is normal.
  • Store cake properly to maintain freshness; freezing alters blueberry texture.

Keywords: vegan lemon blueberry cake, dairy-free cake, vegan dessert, lemon cake, blueberry cake, easy vegan cake

Find it online: https://lucabites.com/vegan-lemon-blueberry-cake-recipe/