Easy Vegan Lemon Blueberry Cake Recipe

If you’re searching for a show-stopping treat that’s as refreshing as it is easy to make, this Easy Vegan Lemon Blueberry Cake is your new go-to dessert. Bursting with tangy lemon and studded with juicy blueberries, it’s a celebration of bright flavors and soft, tender crumb—all without a single egg or drop of dairy. With a delicate balance of sweet and citrusy, this cake is ideal for everything from Sunday brunches to cozy teatime. No matter the occasion, it’s bound to have everyone reaching for a second slice (and possibly the recipe, too!).

this Recipe

Ingredients You’ll Need

This Easy Vegan Lemon Blueberry Cake comes together with simple pantry staples and a few fresh ingredients. Each component has a special role in delivering that luscious texture, vibrant flavor, and picture-perfect color.

• All-purpose flour: Lays the foundation for a light, soft cake crumb.
• Granulated sugar: Adds just the right touch of sweetness, highlighting the fruit and citrus.
• Baking powder: Ensures lofty height and a pleasing rise every time.
• Baking soda: Gives extra lift and tenderness, especially when paired with lemon juice and vinegar.
• Salt: Balances the overall sweetness and brings out the flavors.
• Unsweetened almond milk (or other plant milk): Keeps things moist and dairy-free, while blending with the citrus beautifully.
• Vegetable oil: Creates a tender, rich crumb and keeps the cake fresh for several days.
• Apple cider vinegar: Reacts with baking soda for that perfect rise; don’t skip!
• Fresh lemon juice: Brings in a tangy citrus punch that makes this cake sing.
• Lemon zest: Packs an extra dose of lemony aroma and bright yellow flecks.
• Vanilla extract: Adds a subtle, warm background note.
• Fresh or frozen blueberries (tossed with flour): Gives juicy bursts in every bite—tossing with flour keeps them from sinking.

• Powdered sugar (for glaze, optional): Sweet, smooth, and perfect for a simple lemony drizzle over the top.
• Lemon juice (for glaze, optional): Turns the glaze into a tangy finish and intensifies the citrus flavor.

How to Make Easy Vegan Lemon Blueberry Cake

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Lightly grease an 8-inch round or loaf cake pan to keep your cake from sticking—nothing ruins dessert anticipation like a stuck cake! If you’re using a parchment circle or sling, even better for easy removal.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed, so you get a uniform crumb and perfect rise each time.

Step 3: Whisk the Wet Ingredients

In a second bowl, add your almond milk, vegetable oil, apple cider vinegar, fresh lemon juice, lemon zest, and vanilla extract. Whisk until everything is creamy and fully combined. The vinegar starts to react immediately, so you’ll want to move fairly quickly after this step.

Step 4: Mix It All Together

Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined—resist the urge to overmix! The batter should look thick and slightly lumpy. Overworking it can make the cake dense instead of airy.

Step 5: Add the Blueberries

Before folding in your blueberries, toss them with a teaspoon of flour. This tiny step magically keeps them suspended in the batter, delivering a gorgeous burst of fruit in every slice. Gently fold the floured blueberries into your batter so they’re evenly distributed but not squished.

Step 6: Bake to Perfection

Pour the batter into your prepared cake pan and smooth the top with a spatula for an even bake. Pop it into the preheated oven and bake for 40 to 45 minutes. The kitchen will fill with the dreamy scent of lemon and sugar. When a toothpick inserted in the center comes out clean or with just a crumb or two, it’s done.

Step 7: Cooling and Glazing

Let the cake cool in the pan for about 10 minutes. Then carefully flip it out onto a wire rack to finish cooling. If you’re making the optional glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the completely cooled cake for a glossy, tangy finish that makes every bite pop.

How to Serve Easy Vegan Lemon Blueberry Cake

Garnishes

Dress up your Easy Vegan Lemon Blueberry Cake with a sprinkle of extra lemon zest, a handful of fresh blueberries, or even delicate edible flowers for a special touch. A final dusting of powdered sugar always looks lovely and highlights the golden crust.

Side Dishes

This cake plays well with a side of vegan whipped cream, a scoop of your favorite dairy-free vanilla ice cream, or a light fruit salad with more fresh berries. Pairing it with a hot cup of tea or cold brew coffee creates an afternoon treat worth savoring.

Creative Ways to Present

For brunch or parties, cut the Easy Vegan Lemon Blueberry Cake into petite squares or wedges and arrange them on a tiered stand. You can also layer slices with coconut yogurt and fruit for elegant parfaits, or make mini versions using a muffin tin for adorable, portable treats.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Easy Vegan Lemon Blueberry Cake with foil or place in an airtight container at room temperature for up to 2 days. If your kitchen is warm or humid, transfer it to the fridge where it will keep fresh for up to 4–5 days without losing moisture.

Freezing

Want to enjoy a slice later? Cool the cake completely, then wrap individual slices (or the whole cake, unglazed) tightly in plastic wrap and aluminum foil. Freeze for up to three months. Thaw overnight in the fridge or at room temperature, then glaze after thawing for the best result.

Reheating

If you like your cake slightly warm, zap a slice in the microwave for 10–15 seconds, or warm it in a low oven for a few minutes. This brings back that just-baked softness, making those berries extra juicy and the lemon flavor even more intense.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work beautifully in this Easy Vegan Lemon Blueberry Cake. Just toss them with flour straight from the freezer and fold into the batter—no need to thaw first. This helps prevent bleeding and keeps the berries evenly distributed.

What’s the best plant milk to use?

Unsweetened almond milk gives a neutral base that lets the lemon shine, but soy milk, oat milk, or any other mild-flavored plant milk will do the trick. Just avoid sweetened or strongly flavored varieties that could overwhelm the citrus.

Can I make Easy Vegan Lemon Blueberry Cake gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend in a 1:1 ratio. Make sure the blend contains xanthan gum or another binder for best results. The cake will still turn out moist and delicious.

Will the cake be too tart with so much lemon?

Not at all! The balance of sugar and blueberries keeps things perfectly sweet-tart. For a milder lemon flavor, simply reduce the amount of lemon juice or skip the zest, but I recommend trying it as written first—you might be surprised how much you love that zing!

Can I double the recipe for a bigger crowd?

Definitely! Double all the ingredients and bake in a 9×13-inch pan or two round cake pans. Keep an eye on the baking time—it may need a few extra minutes, but the aroma will tell you when it’s close.

Final Thoughts

Friend, if you’ve ever craved a dessert that’s equal parts effortless and absolutely delightful, this Easy Vegan Lemon Blueberry Cake fits the bill. It’s a recipe you’ll want to make on repeat, share with loved ones, and keep in your back pocket for every sweet occasion. I hope you give it a try and enjoy each zesty, berry-filled bite!

Print