This vegan lemon blueberry cake is a moist lemon cake with blueberries throughout and topped with a simple cream cheese frosting. Made with no butter, no milk, and no eggs, it’s a delicious cake perfect for dessert or even a cheeky breakfast!
Lemon Blueberry Cake
I think it’s safe to say my two favorite kinds of cakes are ones that have either lemon in them or blueberry. While I already have shared a lemon cake and blueberry cake recipe, I have yet to combine the two…until now!
Tender on the outside, fluffy and moist on the inside, loaded with blueberries and a hint of lemon, this is truly one amazing cake. It’s often assumed that recipes with blueberries are seasonal, but that is quite the contrary! While fresh blueberries are seasonal, their frozen counterparts are available year round AND are extremely affordable!
Now, I made this cake as a vegan layer cake, but this is perfectly fine and delicious as a single layer. It’s just made in one bowl, and you’ll love that there is no butter, no milk, and no eggs needed!
How do you make a lemon blueberry cake?
- All purpose flour– Either plain flour or gluten free all purpose flour. Be sure to sift your flour to ensure that there are no clumps in the batter.
- Baking soda– Works with the vinegar to help give the cake the fluffiness and rise without eggs.
- Salt– Brings out the sweetness.
- Sugar– White sugar, brown sugar, coconut sugar, or sugar free subs (see tips below).
- Lemon juice– Works with the lemon extract to give an intense lemon flavor.
- Vinegar– Use either white vinegar or apple cider vinegar.
- Oil of choice– Neutral flavored oil, like canola oil, vegetable oil, or safflower oil.
- Water– To mix everything together. You can also use your favorite plant based or traditional milk.
- Lemon extract– Gives a stronger lemon flavor. If you’d prefer a mild lemon flavor, replace this with vanilla extract.
- Blueberries– Either fresh or frozen blueberries. If you use frozen berries, don’t worry about thawing them out.
In a large mixing bowl, add your dry ingredients and mix well. Add the wet ingredients, before folding through the blueberries. Transfer to an 8-inch cake pan and bake for 30-35 minutes, or until a skewer comes out clean. Let cool in the cake pan completely, before frosting, if desired.
How to stop blueberries from sinking in the cake
To avoid blueberries from sinking to the bottom of the cake, lightly toss your blueberries in some flour (cassava or almond are great).
Tips to make the best cake
- Try to use fresh blueberries as opposed to frozen ones, as they will ensure the cake is evenly cooked. If you can only use frozen ones, do not thaw them out beforehand.
- Use lemon extract for a more pronounced lemon flavor. Fresh is fine, but I found that it really got lost in the batter.
- The oven makes and model can affect the bake time of the cake. Mine took 32 minutes, but it can take up to 45 minutes. Check up around the 30-minute mark, then 2-minute increments.
- This makes a single cake. For a two layer cake, double the ingredients. For a three layer cake, triple the ingredients.
- Add a teaspoon of lemon juice to the vanilla frosting for some added lemon flavor.
Storing and Freezing Cake
- To store: Blueberry Lemon Cake needs to be stored in the fridge, as it will spoil at room temperature. Keep cake in a sealed container or covered in plastic wrap. Storing the cake this way will ensure the cake will keep for at least 5 days.
- To freeze: Leftover cake slices can be placed in a ziplock bag and stored in the freezer for up to 2 months.
More delicious vegan cakes to try
Lemon Blueberry Cake
- 1 1/2 cups all purpose flour gluten free, if needed
- 1 cup sugar white, brown, coconut, or sugar free subs * See notes
- 1 tsp baking soda
- 1 tsp white vinegar
- 5 tbsp oil of choice canola, vegetable, or any neutral flavored oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1/2 cup blueberries fresh or frozen
- 1/2 cup frosting of choice optional
- Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined. Fold through your blueberries.
- Transfer the cake batter into the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool in the pan completely, before frosting, if desired.