Easy Vegan Lemon Blueberry Cake Recipe
If you’re looking for a dessert that’s as vibrant and delightful as a sunny spring afternoon, you’ll absolutely love this Easy Vegan Lemon Blueberry Cake. This cake combines bright, zesty lemon with bursts of juicy blueberries for a flavor pairing that’s simply irresistible. The best part? It’s totally plant-based and incredibly simple to whip up, making it a perfect treat whether you’re serving a crowd or just indulging yourself. The keyphrase “Easy Vegan Lemon Blueberry Cake” means you really are signing up for something impressively simple, fresh, and delicious.
Ingredients You’ll Need
This cake proves you don’t need a long grocery list to bake up something extraordinary. Each ingredient here is carefully chosen to bring out the brightness of lemon and the sweetness of blueberries while keeping everything light, fluffy, and 100% vegan.
- All-Purpose Flour: The backbone for a soft, tender crumb — be sure to measure accurately for the perfect texture.
- Granulated Sugar: Gives just the right level of sweetness without overpowering the zing of lemon.
- Lemon Zest: Adds an aromatic, citrusy punch right into the cake batter. Don’t skip this!
- Baking Powder: Ensures a lovely lift for that classic cake rise.
- Baking Soda: Works alongside the lemon juice to give the cake extra fluffiness.
- Salt: Balances flavors and makes the lemon and blueberry notes pop.
- Unsweetened Almond Milk: Keeps the cake moist without any heaviness from dairy.
- Neutral Oil (like canola or vegetable): Provides moisture and a tender crumb — plus, it’s easy to work with.
- Fresh Lemon Juice: Adds bright, tangy depth; always use fresh for the best flavor.
- Vanilla Extract: Lends a sweet undertone that brings all the flavors together.
- Fresh or Frozen Blueberries (tossed in flour): Create juicy, tart bursts in every bite — and tossing them in a bit of flour prevents sinking.
- Powdered Sugar (optional): A light dusting on top gives a touch of elegance and extra sweetness.
How to Make Easy Vegan Lemon Blueberry Cake
Step 1: Prep Your Pan and Preheat
Begin by preheating your oven to 350°F (175°C) for that perfect bake. Grease an 8-inch round or square cake pan with a little oil or non-stick spray, making sure to get into all the corners. A well-prepped pan means your Easy Vegan Lemon Blueberry Cake will release beautifully with no sticky mishaps.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, lemon zest, baking powder, baking soda, and salt. Take a moment to breathe in that fresh lemony aroma — it’s a preview of what’s to come! This step ensures your leaveners and flavors are evenly distributed for a uniform crumb.
Step 3: Blend the Wet Ingredients
In a separate bowl, combine unsweetened almond milk, neutral oil, fresh lemon juice, and vanilla extract. Stir until fully incorporated; the mixture might look a bit creamy, which is just right. These ingredients add moisture and tang, keeping the cake light and lively.
Step 4: Bring the Batter Together
Gently pour your wet mixture into the dry. Stir until just combined, making sure not to overmix — a few small lumps are perfectly fine. Overworking the batter can make the cake tough, so embrace simplicity here for the fluffiest possible crumb.
Step 5: Fold in the Blueberries
Next, gently fold in your flour-tossed blueberries. This quick coat of flour helps keep the berries evenly suspended throughout the cake instead of sinking to the bottom. Try to distribute them as evenly as possible for beautiful pops of color in every slice.
Step 6: Pour, Smooth, and Bake
Transfer your batter to the prepared pan and smooth the top with a spatula. Pop the pan into the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell divine — citrusy, sweet, and oh-so-inviting!
Step 7: Cool and Finish
Let the cake cool completely in the pan before slicing — patience is key for clean slices and the best texture. If you like, sprinkle a little powdered sugar on top for a pretty finish. Now your Easy Vegan Lemon Blueberry Cake is ready to steal the show!
How to Serve Easy Vegan Lemon Blueberry Cake
Garnishes
A simple dusting of powdered sugar gives this cake a beautiful, bakery-worthy finish, but you can also add a few extra lemon zest curls or a scant drizzle of vegan lemon glaze if you’re feeling fancy. Fresh blueberries or thin lemon slices make lovely, fresh garnishes if you want to dress things up for guests.
Side Dishes
This cake pairs wonderfully with a dollop of dairy-free whipped cream or a scoop of vegan vanilla ice cream for dessert. If you want something lighter, serve slices alongside a fruit salad featuring more berries or some tangy citrus to echo the flavors in the cake.
Creative Ways to Present
Try cutting the Easy Vegan Lemon Blueberry Cake into mini squares for a beautiful afternoon tea spread, or turn it into a decadent layered treat with a swipe of vegan cream cheese frosting. You can even serve thick slices as a special brunch centerpiece with hot tea or coffee.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap the cake tightly or keep it in an airtight container at room temperature for up to two days. For longer storage, refrigerate it — the flavors intensify, and it’ll stay moist and delicious for up to five days.
Freezing
This Easy Vegan Lemon Blueberry Cake is freezer-friendly! Simply wrap slices (or the whole cake) tightly in plastic wrap, then foil. Store in your freezer for up to two months. Thaw at room temperature before serving for best texture and flavor.
Reheating
If you like your cake warm, pop a slice in the microwave for 10-15 seconds, or reheat in a low oven until just warmed through. A quick warm-up brings out the cake’s citrusy aroma and makes blueberries taste extra juicy.
FAQs
Can I use a different non-dairy milk?
Absolutely! While unsweetened almond milk keeps the cake light, you can swap in oat, soy, or coconut milk for a similar moist texture and subtle flavor differences.
Do I need to thaw frozen blueberries?
Nope! If you’re using frozen blueberries, just toss them in flour and add directly to the batter. Thawing them ahead of time can make your cake batter too wet.
What’s the best way to zest a lemon for this cake?
Use a microplane or fine grater, taking care only to get the bright yellow outer peel — that’s where all the flavor is. Avoid the white pith as it can taste bitter.
Can I turn this into cupcakes?
Definitely! Divide the batter into lined muffin tins and bake at 350°F (175°C) for 18-22 minutes. Check doneness with a toothpick; the Easy Vegan Lemon Blueberry Cake flavor works great as cupcakes.
How do I make this cake gluten-free?
Try substituting your favorite 1:1 gluten-free baking flour for the all-purpose flour. Check your baking powder and baking soda labels to ensure they’re gluten-free as well.
Final Thoughts
I can’t wait for you to experience how joyful and easy this Easy Vegan Lemon Blueberry Cake is to make and eat. Whether you’re a lifelong vegan or just someone craving something sunny and sweet, this recipe promises bright flavor and fuss-free results every time — give it a try and share a slice with someone you love!
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Easy Vegan Lemon Blueberry Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
Indulge in the delightful blend of tangy lemon and sweet blueberries with this Easy Vegan Lemon Blueberry Cake. Perfect for any occasion, this moist and flavorful cake is a must-try for vegans and non-vegans alike.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsweetened almond milk
- 1/3 cup neutral oil (like canola or vegetable)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
- powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8-inch round or square cake pan.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, lemon zest, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, combine the almond milk, oil, lemon juice, and vanilla extract. Pour the wet ingredients into the dry and stir until just combined—do not overmix.
- Add Blueberries: Gently fold in the floured blueberries.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool completely in the pan before slicing. Dust with powdered sugar if desired.
Notes
- If using frozen blueberries, do not thaw before adding to the batter.
- You can also top this cake with a simple lemon glaze for extra flavor.
- Store covered at room temperature for up to 2 days or refrigerated for up to 5.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 16g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
