This lemon blueberry cake is an easy yet elegant dessert that requires minimal prep. No eggs, no milk, and no butter needed, it’s super moist and fluffy.
The Best Lemon Blueberry Cake
Looking for an easy cake recipe that uses simple ingredients? This is your answer.
This blueberry lemon cake recipe is truly a game changer. We’ve been making it at least once month, and more during the summer months when blueberries are in season.
The texture is truly exceptional- Moist and fluffy in the middle, a tender crumb, and plenty of blueberries throughout.
And I love that this cake uses simple pantry staple ingredients. There is no butter, no milk, and no eggs needed, and everything is made in one bowl.
By the way, we made this as a layer cake but you don’t need to do that if you prefer just one layer or want to make it as a sheet cake- the ball is in your court!
As mentioned earlier, this cake uses a simple ingredient list. You probably have everything you need in your pantry right now. Here is what you’ll need:
- 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.
How do you make a lemon blueberry cake?
Simple is an understatement for this recipe. Everything is made in the same bowl and honestly, the hard part is waiting for the cake to bake. If you choose to make this a layer cake, you’ll just need to prep a couple of cake pans.
Ready to whip one up?
Step 1- Make the batter
Start by adding your dry ingredients in a large mixing bowl and whisking together. Add the wet ingredients, before folding through the blueberries.
Step 2- Bake the cake
Next, transfer to an 8-inch cake pan and bake for 30-35 minutes, or until a skewer comes out clean.
Step 3- Frost the cake
Finally, let cool in the cake pan completely, before frosting, if desired.
Tips to make the best recipe
- 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 Instructions
- 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.
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Frequently Asked Questions
To avoid blueberries from sinking to the bottom of the cake, lightly toss your blueberries in some flour (cassava or almond are great).
As this cake has no eggs or dairy in it, it is suitable for a vegan diet.
Alternative flours like coconut, oat, or almond won’t work well, as they require eggs and/or butter for stability.
Lemon Blueberry Cake | No Eggs, No Milk, No Butter
- 1 1/2 cups all purpose flour gluten free, if needed
- 1 cup sugar white, brown, coconut, or sugar free subs * See notes
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 5 tablespoon oil of choice canola, vegetable, or any neutral flavored oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon 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.