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This foolproof lemon blueberry cake features a moist and fluffy cake bursting with tangy lemon and juicy blueberries throughout. No eggs, milk, or butter is needed.
Love simple yet elegant cake recipes? Try my death by chocolate cake, coconut cake, and Biscoff cake next.
When spring is in the air, and blueberries are in season, my lemon blueberry cake recipe makes a regular appearance. While this cake may look difficult and time-consuming, it’s actually one of the easiest and tastiest cakes you’ll ever make.
Table of Contents
Why I love this recipe
- The texture is truly exceptional. Moist and fluffy in the middle, with a tender crumb and plenty of blueberries throughout.
- It’s made with pantry staple ingredients. No butter, milk, or eggs are needed, and everything is made in one bowl.
- It’s so versatile. I typically make this as a layer cake, but you don’t need to if you prefer just one layer or want to make it as a sheet cake- the ball is in your court!
★★★★★ REVIEW
“Love this lemon blueberry cake recipe! So moist.”- Ariana
Ingredients needed
- 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. Reacts with the vinegar to help give the cake the fluffiness and rise without eggs.
- Salt. Brings out the sweetness.
- Sugar. I like using white sugar for the cake, but brown or coconut sugar also works. Just be wary that the cake will be darker in color if you choose one of the latter two.
- Lemon juice. For a more pronounced lemon flavor. Please use fresh lemon juice as the bottled kind can often be bitter once baked.
- Vinegar. Use either white vinegar or apple cider vinegar.
- Oil of choice. Any neutral flavored oil, like canola oil, vegetable oil, or safflower oil.
- Water. To mix everything together. You can also use your favorite milk.
- Vanilla extract. A must for any good cake.
- Blueberries. Either fresh or frozen blueberries. If you use frozen berries, don’t worry about thawing them out.
- Cream cheese frosting. You can either use a store-bought one or try my homemade recipe for it.
How to make a lemon blueberry cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. Add your dry ingredients to a large bowl and whisk together. Add the wet ingredients before folding through the blueberries.
Step 2- Bake the cake. Transfer to an 8-inch cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
Step 3- Frost the cake. Let the cake cool in the pan completely before frosting.
Arman’s recipe tips
- Try to use fresh blueberries rather than frozen ones, as they will ensure the cake is evenly cooked. If you can only use frozen ones, do not thaw them beforehand.
- The oven’s make and model can affect the cake’s baking time. 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. Double the ingredients for a two-layer cake, and triple them for a three-layer cake.
- For a more pronounced lemon flavor, add fresh lemon zest to the batter or add some lemon juice to the frosting (I find one teaspoon to be plenty).
- Make lemon blueberry cupcakes or muffins by baking the batter in a muffin tin. I recommend reducing the baking time to 18-20 minutes.
Storage instructions
To store: Leftovers need to be stored in the fridge, as they will spoil at room temperature. Keep the cake in an airtight container or covered in plastic wrap. This will ensure it will be kept for at least five days.
To freeze: Leftover cake slices can be placed in a ziplock bag and stored in the freezer for up to 2 months.
Frequently Asked Questions
To avoid blueberries from sinking to the bottom of the cake, lightly toss your blueberries in some flour.
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.
More blueberry recipes to try
- Blueberry baked oatmeal
- Blueberry oatmeal cookies
- Healthy blueberry muffins
- Blueberry galette
- Blueberry banana bread
Lemon Blueberry Cake
Video
Ingredients
- 1 1/2 cups all purpose flour gluten-free, if needed
- 1 cup sugar brown or coconut sugar work.
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 5 tablespoon olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup blueberries fresh or frozen
Cream cheese frosting
- 3 tablespoons cream cheese softened
- 1 1/2 tablespoons butter
- 2/3 cup powdered sugar
Instructions
- Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside. You can also line the base of the pan with parchment paper.
- In a large mixing bowl, combine your flour, sugar, salt, and baking soda, and mix well. Add the oil, water, lemon juice, and vanilla extract and mix until combined. Fold through your blueberries.
- Transfer the cake batter to 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.
- To make the frosting, beat together the cream cheese and butter until fluffy. Slowly add in the powdered sugar until combined. If the frosting is too thick, add a little water. If too thin, add more powdered sugar.
Notes
Nutrition
Originally published April 20218, updated March 2023, and republished May 2024
I am confused, recipe doesn’t list eggs but in the video, eggs are added. Is that a different cake recipe in the video?
Yummy. This is my type of heavenly sinful tastebud pleasure. Thank you. This goes in the favorite recipe cake book. It is NOT KETO. BUT SHOULD YOU BE OFF OR TAKING A BRAKE OR NOT DOING KETO. GO FOR IT.
YUM.
This was absolutely amazing! Thank you so much for your recipes. I’m allergic to Gluten and dairy, and decided to just go vegan. Every time I search for something new I end up on your page. You simply have the best choices and everything turns out perfect! I hope you continue to add, because I’ll continue baking them!!
Aw, thank you Melissa!
This was absolutely amazing! Thank you so much for your recipes. I’m allergic to Gluten and dairy, and decided to just go vegan. Every time I search for something new I end up on your page. You simply have the best choices and everything turns out perfect! I hope you continue to add, because I’ll continue baking them!!
If I wanted to use a Bundt pan would you recommend 2x or 3x recipe?
I’d double it 🙂
What can I say…it was an absolute delight making this recipe and honestly I’ve never commented on anyone’s post before even with success. This is really a fail proof recipe so quick to prepare and fills the house with luscious lemon scents wafting from the oven. I can’t wait to sample this cake with a cuppa just waiting for it to cool from the oven 😝
😀 Love that!
I always take desserts to our office meetings, one of my coworkers mentioned that she has a dairy allergy, and can only eat dairy free recipes. When I searched Pinterest, I found this recipe, made it and took to yesterday’s meeting. I gave it to her and she loved it, then she offered to share it with others in the meeting, and everyone loved it!
Love this lemon blueberry cake recipe! So moist.
This was the best lemon blueberry cake ever.
My husband LOVES this recipe! It makes a great snacking cake 🙂 I baked it in a loaf pan, added some lemon extract to the batter, and made a lemon zest icing. Thank you so much for the recipe! Made it twice now, will likely make it at least once a month!
Hi, could I use blueberry preserves instead of fresh one? Thx
I haven’t tried that but it could work- let me know how it goes!
I have made this three times and my friend said it was the best cake she has ever had!
Hi, could I use blueberry preserves instead of fresh one? Thx
Loved the cake. My 2 year old enjoyed it too
Super easy to make and it came out beautifully! Delicious recipe for people with allergies who can’t have dairy.
Love that!!1
Planning to make this soon because it looks amazing, but I have a question. The recipe calls for olive oil, but the notes say to use a neutral oil. Can you please clarify? Thank you!
Yes either works! I use light olive oil which has zero flavor.
WOW, I always wanted to know how to make blueberry and lemon cake, this recipe is so easy, I’ll definitely try it.
Thank you 👌
The best oil to use if you want a healthier option is avocado oil. It’s mild flavor won’t interfere with the taste. All the other oils mentioned are unhealthy and mostly gmo
wow this cake was amazing. Just made it today, it was really easy and everything came together well.
Thank you for the recipe. I’m going to make it again for my sister’s birthday!
You didn’t give measurements! So??
I never comment on a recipe but this by far has to be the best cake I have made, easy, on the healthier side and quick. Thank you
You are welcome, Keya!
Took this to work and everyone loved it! Multiple people said it might be one of the best cakes they have ever had. I added a raspberry filling in between the layers. Super moist and not too sweet!
Thanks for the recipe.
Made this cake for my son’s birthday and it was amazing! Was asked to make it again soon.
Best cake ever. Everyone loved it.l
Easy to make delicious cake. I added blueberries and lemon zest with a sprinkle of powdered sugar on the top. It was a huge hit. Some people even had three slices!
So good!
I added the zest of one lemon ( why waste it!).
So easy to make, moist and nice subtle lemon flavour. I had all ingredients on hand except enough brown sugar, so used part white and part brown and it turned out delicious. I also like things less sweet so only put in 3/4 cup of sugar and didn’t make icing. It tasted great even without!
Love your recipes!
Do you think this recipe would work well in a loaf pan?
Thank you so much!
Looks so delicious I am definitely gonna bake this one💜
The recipe was very easy to follow & the cake turned out amazing! I doubled the recipe & made 2 6” cakes with a little left over for a couple of cupcakes.
Do you double or triple the recipe for a 9 x 13 pan
Delicious and moist. A REAL WINNER IN MY BOOK. Does not need frosting in my opinion either.
Nice vegan cake!
First time making this recipe and everyone absolutely loved it. I made it in mini loaf pans to make them individual serves and they turned out so well – in my oven 25mins to be fully cooked. I added the zest of 2 lemons – to add a bit more lemon taste but also not to waste the zest and it provided just that extra taste of lemon. Will definitely make this recipe again.
turned out great, thanks!
This lemon blueberry cake was the bomb at our cookout. Perfect summer dessert. I did a thin frosting with cream cheese icing, delicious.
Curious if someone can share baking in a bundle pan. Would time or how much batter to use differ?
Hmmm I haven’t tried for this recipe but I typically find bundt pans need an increased cooking time because of the thickness of the pan,
Quick, easy and very delicious cake. I didn’t have blueberries so I used strawberries instead. Awesome result. Thank you for sharing with us such fine recipes! Greetings from Greece!
So easy to make with only a few ingredients. Wasn’t so keen on the frosting, as it was too runny and needed loads more icing sugar, tasted yum! 😋
This cake is absolutely gorgeous
I’m always experimenting in the kitchen with healthy recipes and my weakness is desserts!! This recipe is beyond yummy! One of my top favorites.
Since I needed this to be 100% dairy free, I substituted Kite Hill cream cheese in the frosting as well as plant based butter. I also used Bob’s Red Mill Gluten Free 1:1 baking flour. In the cake, I used Swerve brown sugar and in the frosting I used Swerve powdered sugar. I doubled the recipe using 2 round cake pans and this required tripling the frosting recipe so that I would have enough. I also added 1/2 tsp of lemon juice to the frosting. It turned out really good for a Dairy Free/Gluten Free/Sugar Free cake! Please update your recipe to show the 1/4 tsp salt in the ingredients listed, as I would not have known to add that if I hadn’t read the comments.
Will do!
Wow I honestly didn’t expect it to rise much but what a surprise, so tasty and light too. I have made this for my egg free allergy granddaughter but it is so good I make it for friends birthday too.
How much salt do we add?
1/4 teaspoon.
Can you make this with other fresh berries such as raspberries or black berries? For a sheet cake should the recipe be doubled or tripled?
Any berries work and a sheet cake I’d double it.
Made this cake for a friend’s birthday, huge hit gave piece to neighbor, she requested me to make in for our Sunday Brunch, so good! I used extra light virgin olive oil and palm sugar. Double the recipe, used lemon extract and lemon zest in cake and frosting, sooo good!!!
White vinegar? Can you use apple cider or white wine vinegar ?
Cannot wait to try the lemon blueberry cake. Will give you feedback once tasted ☺️
Can I use raspberries instead of blueberries?
I don’t see why not!
Love it so easy to make and delicious 😋.
Looks delicious! Is there a vegan frosting you recommend?
I like to do the frosting in the recipe card but using vegan butter and vegan cream cheese.
Delicious, nice and fluffy
The recipe says vanilla extract, yet in the blog portion you mention to use lemon extract in the list of ingredients needed. Is this a typo or is vanilla extract also included?
Either work 🙂
Hiya, recently bought a air fryer and just wondered if you’d tried this cake in one of those and your opinion of the result if you had, thank you.
Nope I haven’t 🙂
Can you use apple sauce instead of oil in this cake?
Yes!
Would I have to double the recipe if I made it in a bunt pan? Or triple it? Thank you! I’m super excited to try this recipe.
I don’t think so for a standard bundt pan but double it should be good if it’s a larger one.
Can I make these into cupcakes?
LOVE this, want to try to make it without sugar. Is it a 1:1 replacement with the monk fruit sweetener? (Have never used that before, haha.) Thanks!!
That works!
The recipe card doesn’t say how much salt.
1/2 teaspoon.
Is there a way to add eggs? Just curious in case I wanted to try making it both ways(with and without eggs).
Thank you😊😊
Haven’t tried 🙂
Can you double the recipe and make an 9×13 cake?
Yes of course you can!
Just want to be sure… this is a vegan recipe…want to make for a friend…
You’d get more natural lemon flavor by adding the grated zest of the entire lemon in addition to the juice.
Hi Arman! I am new to your site, and I love your no nonsense recipes with no weird ‘vegan ingredients’. I also like that you give the quantities for 1, 2 and 3 layers, so I can try a small one and if successful, I can go bigger next time. We loved the flavour of this Lemon and Blueberry cake. I made two layers and it came out so big and fluffy, I will definitely stick to two layers for this one! I used frozen blueberries and tossed them in flour, but every single one sunk! I will try with fresh when they are in season. I also added finely grated lemon zest to the batter to give extra lemon flavour. Just one thing I would request, please can you give your measurements in metric. I always use electric scales, as it’s the only way to ensure precise measurements and the same results every time. Thanks for the great vegan options!
You mention salt in beginning of post but I don’t see it listed in the actual recipe listed ingredients.
1/2 teaspoon
No salt is listed in the recipe. When asked how much salt, 1/4 tsp and 1/2 tsp are both given. How much salt is supposed to be used.
1/4 teaspoon.
I made this and it was delicious, I didn’t add frosting so it reminds me more of a breakfast bread than it does a cake. I’m making again today with a glaze!
To make this in a loaf pan should i do this in one loaf pan or divide into two loaf pans?
One loaf pan should be fine if you follow the single layer cake instructions.
This looks so yummy! I printed out the recipe and was looking through the post for any helpful tips before I made the recipe, and I noticed that in the ingredients needed list, it mentioned both salt and lemon extract. But I did not see those ingredients in the recipe that I had printed out. I was wondering if those are meant to be in the recipe or not?
Hi! It is 1/4 teaspoon of salt and 1/2 teaspoon of lemon extract: )
Made it yesterday and it was delicious! I’ve used Iemon for lemon juice and coconut sugar so it looked like chocolate cake. Making it again today :-). Big thank you!
Hi, can I use cake flour instead of AP?
Yes 🙂
Is there metric measurements at all?
Something we will eventually include in recipes.
Would cupcake size work for this?
I don’t see why not.
I’m so confused on some of your recipes! If you are paleo or even low carb how can you eat this? 39 carbs/serving?
This is a take off of what’s known as a ‘magic cake’ just so you know!
Thanks.
Hi Rebecca, this recipe never claimed to be low carb.
In the information before the recipe you say that lemon extract is best, but the recipe say 1/4 cup lemon juice. How much extract should I use? I don’t imagine it would be a 1/4 cup. LOL
Thank you in advance, and thank you for the work you put into creating these healthier recipes.
Hi! Oh gosh not a 1/4 cup haha! 1/2 teaspoon is great 🙂
Hello!
I was looking for a good recipe to use up my remaining fresh blueberries and I am low on butter 🥴. I found your recipe! Going to make it this afternoon.😁I will come back and rate it. Sounds delicious! Going to make it with the Cream Cheese icing.😋
Could you use applesauce instead of oil??
I don’t see why not!
This cake was very good. I made it as a double layer cake over Memorial Day. Have you ever tried making it in a 9 x 13 pan? I wanted to try it, just to make it quicker for an outing.
Thank you
I think that would work well!
Can I make this as cupcakes? If so, do you have a suggestion for how long to bake them?
Thanks & love your recipes! We make your banana egg pancakes almost weekly 🙂
I don’t see why not, you’ll need to reduce the baking time to compensate.
Could I make this as cupcakes? If so, do you have a suggestion for how long to bake them?
Thanks & love your recipes! We make your cottage cheese banana pancakes almost weekly 🙂
Wowza! I made these and had all the rave. This might be my new favorite summer cake!
Only note: I left out the white vinegar. I wasn’t sure what the purpose was (maybe tang? My husband hates anything vinegar so I left it out), but it turned out great
I thought this would be a great recipe to try with my family because they’re trying to eat healthy. Instead of using real flour I used coconut flour! I would not recommend that at all!
This doesn’t surprise me, as coconut flour is NOT in the recipe.
I googled diabetic friendly blueberry and lemon cake and this came up, just wanting to verify it is in fact ok for diabetics, as both my mother and father in law are diabetic and i am making it for her birthday
I’m not sure, Annette- It’s best to speak to a medical professional to confirm.
Hello! Wondering if you have ever tried this with cassava flour or if you think it would work?
can i use cassava-cauliflower baking mix instead of flour?
No idea, never used it before. Feel free to experiment and see
The flavor of this cake was wonderful! I’d definitely make it again.
To intensify the lemon flavor, I did add 1 tsp lemon zest.
The cake turned out quite wet… did anyone else have this issue?
I might try 1/2 cup of water next time (instead of 3/4 cup water).
(for the frosting I drizzled a thick mixture of powdered sugar and 1 tsp fresh squeezed lemon juice over the top… the cake was delectable).
Excellent! I made it for my 91 year old mother who must avoid salt, dairy, eggs… for health reasons. I added 1 tsp lemon zest to the cake batter & drizzled the cooled cake with glaze (powdered sugar/fresh lemon juice).
Would definitely make this again but instead of 3/4 cup water…. reduce it to 1/2 cup water, since the cake was a little too moist (still delectable though).
This was sooooooooo good. I used whole wheat pastry flour and opted out of the frosting and used vegan whipped cream. I was tempted to eat the entire 8″ square pan but had to use portion control. Such a quick and easy recipe. Thanks for sharing!
Tip for those with newer ovens like myself: Since I like my cakes a bit moist, I baked mine at the max 20 minutes.
Hi I used the base of this and turned in to carrot cake so good. Best carrot cake I’ve eaten
thank you so much!
Hi there! If I were to make this a 6in 3 layer cake would I only need to double the recipe? or triple?
Thank you! 🙂
I’d triple it to be safe 🙂
Hi, What size tins please?
8-inch cake pan.
Can I bake this in a loaf tin instead?
Yes! 🙂
Hi, I made this today with Bob’s Red Mill gluten free flour and it flopped. It was flat. I wondered as usually there are more ingredient changes if going with gluten free flour. It was not a huge deal, just a waste of all the ingredients. I wanted to let you know.
Thanks.
Hi Jodi- Bob’s Red Mill has two kinds of GF flour- the one I recommend has added xanthan gum in it. It holds everything together 🙂
This cake was SO delicious, not just for a vegan cake, for a cake in general. Moist and delicious.
I made this for Father’s Day this year and it was such a huge hit. I made it again today as a double layer cake. We are having July’s birthday party tomorrow and it will be nice to share this cake again. Very rarely do I repeat a recipe but this cake received such amazing reviews I had to make it again.
Thanks, Cathy!
Very good ! Batter was light and easy to put together. Yum
Hi! Can I sub sugar with dates?
Haven’t tried!
Would it be fine to use different flour like corn or rice which is not wheat and will have the same consistency? Thank you.
Haven’t tried!
Hi! When using lemon extract, do I keep the vanilla extract in the recipe? Thank you, I can’t wait to make this!
Just use one or the other!
Hi! Would a gluten free flour mix work, like King Arthur?
I don’t see why not!
How do you sub the monkfruit for the sugar?
Replace it cup for cup.
Hi what did you use the upper layer? what is the white cream?
Frosting 🙂
This was great!! Made it using lime juice (as I had no lemons on hand) and it turned out great (though I should have probably greased my baking dish with more coconut oil as the bottom stayed behind in the pan lol but it was delicious none-the-less!!
Do you think this would work with oat flour? Thanks.
Not for this recipe.
Hey! If I bake it at night can I keep overnight without fridge or will it spoil? Weather here is 19°. Thanx!M
Hi 🙂 It will be fine, just keep it covered 🙂
Hi for frozen berries, do I need to bring it to room temp or at least let it defrost a bit or I can just fold in frozen (straight out of freezer)? I ask cos as you defrost it, there’s more moisture and not sure if that will affect the batter.
Hi Frozen is best 🙂
I didn’t see if anyone or you tired to make this into cupcakes instead of the cake.
Have you tried that? Or have you seen if others have?
Can I use honey instead of sugar?
I haven’t tried!
Hi, can we use dried blueberries?
You can, but it will not be as moist.
If you double the recipe, do you need to make 2 separate cakes in two pans? How do I make it look like the photo, with the icing in between layers?
Hi Julie! Yes, it does need to be in two pans 🙂 Layer icing in between each one and top with more icing 🙂
Can I use a 9 x 13 pan to make this in?
I don’t see why not!
Do you double or triple the recipe for a 9 x 13 pan
Can use eggs instead of vinegar?
Not for this recipe, sorry, Jo!
Grandson has milk and egg allergies- he loves blueberries….. so it was a hit. Has my mind racing what else I can make him using little tweaks He has so many food allergies this recipe was one step closer to “normal” for him. Thank you !
Is there a recipe for the frosting?
Sure is, linked in the post
There’s no measurements for the ingredients?
Hi Rav- there sure is, scroll down to the recipe card!
I am already loving this recipe even though I haven’t tried it, and I just want to ask if this is doable in an air fryer? No oven, is why 😅
I want to bake something with plain flour ’cause I need my toddler to get used to it 🙂
Haven’t tried, but feel free to experiment and see
How much salt to put in? It wasn’t mentioned in the recipe. Thanks
Hi Evelyn! 1/4 teaspoon 🙂
Has anyone tried this recipe with gluten free flour? I wonder if the cake will still be moist?
if you use a gluten free blend using 1 : 1 flour it should be fine 🙂
I made this recipe using 1 cup regular flour and 1/2 cup coconut flour it worked great. I had to cook it a little longer which browned the edges but nonetheless, delicious!
So glad it worked out well, Inez!
Hi, is there any healthier substitute for all purpose flour? Will coconut flour work?
Nope, not for this. You can use white wholewheat all purpose flour.
I made this loaf for my family, and did not say it was healthy. I was not even able to get a crumb before it was gone!! Perfect with some peanut butter or vanilla ice cream.
Ahhh I LOVE that! Oh with peanut butter sounds fabulous!
can the lemon extract be sub with fresh lemon juice?
I haven’t tried, but I don’t see why not 🙂
This looks super delicious! I love blueberries in any pastry, especially loaves and muffins. Cheers to all the vegan friendly desserts you create! <3
Hello! Can I use apple cider vinegar instead of white?
Yes you can!
Is the batter supposed to be really thick? I’m making the regular non vegan version. I’m making it for a friend for her birthday. I’m sure she’ll understand if it’s not perfect! Love your recipes! Usually I do the mug cakes.
I love your recipes they’re excellent
Easy to make and very pretty. My family LOVED it! 💜
Yuh ah de best
Arman
What can I sub the applesauce with?
Love your recipes.
Anyway to cut some carbs in this recipe?
I’m sure you could replace the sugar with a sub.