If you have a soft spot for bright, zesty flavors paired with juicy bursts of fruit, this Vegan Lemon Blueberry Cake Recipe is about to become your new favorite indulgence. Moist and tender with just the right tang of fresh lemon and scattered with sweet blueberries, this cake isn’t just a treat—it’s a celebration of simple, wholesome ingredients coming together for something truly special. Whether you’re vegan, curious about plant-based baking, or simply craving a light and refreshing dessert, this recipe promises to deliver a slice of sunshine that everyone will adore.

Ingredients You’ll Need

The image shows four clear glass mixing bowls on a white marbled surface, each with different stages of a batter mixture. The first bowl in the top left corner has a layer of white flour with a white spatula resting on it. The second bowl in the top right corner shows a mix of flour and a pale yellow liquid with the white spatula still inside. The third bowl in the bottom left corner reveals a thick beige batter with fresh, dark blue blueberries partially covering the right side, and the spatula is placed on the right. The fourth bowl in the bottom right corner features fully mixed batter with blueberries spread inside, with a woman's hand holding the spatula mixing the batter. photo taken with an iphone --ar 4:5 --v 7

This Vegan Lemon Blueberry Cake Recipe uses straightforward, pantry-friendly ingredients that bring a balance of texture, flavor, and color. Each element is thoughtfully chosen to create a moist and flavorful dessert with that perfect lemon tang and blueberry sweetness that sings in every bite.

2 1/2 cups (315g) all-purpose plain flour: The foundation of the cake, providing structure and tenderness.
1 1/4 cups (250g) granulated sugar: Adds necessary sweetness while enhancing browning during baking.
3 teaspoons baking powder: Ensures the cake rises beautifully, giving it a light texture.
1/8 teaspoon salt (optional): Balances the sweetness and boosts overall flavor depth.
3/4 cup (190g) dairy-free milk: Keeps the cake moist and tender while supporting the vegan profile.
1/2 cup (125g) neutral flavored oil: Adds richness and moistness without overpowering the delicate flavors.
1/3 cup (80g) lemon juice and zest: The star of the cake, delivering that unmistakable fresh citrus brightness.
1 teaspoon vanilla flavoring (optional): Enhances the natural sweetness and rounds out the lemon’s tartness.
1 1/4 cups (190g) blueberries (fresh or frozen): Bursting with juicy sweetness that pairs perfectly with the lemon.
Powdered sugar / icing sugar: A delicate dusting for a pretty, sweet finish.

How to Make Vegan Lemon Blueberry Cake Recipe

Step 1: Prepare Your Baking Pan and Preheat the Oven

Start things off by preheating your oven to 180°C (355°F). Grease or line a 20 cm (8-inch) round cake pan so your cake will release easily after baking. This little prep ensures a smooth baking experience from the get-go.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed and lump-free. This dry mix is the backbone, ensuring your cake rises well and tastes perfectly balanced.

Step 3: Add Wet Ingredients

Now pour in the dairy-free milk, oil, freshly squeezed lemon juice along with the lemon zest, and vanilla flavoring if you’re using it. Mix gently—or better yet, fold—to combine. The batter will initially feel a little thick but wait a few minutes and you’ll see it loosen, making it the perfect consistency for folding in your blueberries.

Step 4: Incorporate the Blueberries

Take half of your blueberries and fold them delicately into the batter so they’re evenly distributed without breaking and coloring the whole mixture purple. Then, pour the batter into your prepared pan. Lastly, scatter the remaining blueberries across the top and gently press some into the surface for a beautiful finish.

Step 5: Bake to Perfection

Pop your pan into the preheated oven and bake for between 50 minutes to 1 hour. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs—some crumbs are perfect because this cake is meant to be moist and tender.

Step 6: Cooling Time

Let the cake cool in its pan for about 10 minutes to set up, then transfer it to a wire rack to cool completely. This rest makes slicing cleaner and enhances the cake’s overall texture.

Step 7: Final Touch and Serve

Just before you’re ready to enjoy, dust the top lightly with powdered sugar for a pretty touch that adds a hint of extra sweetness. Slice it up and get ready to delight in every lemony, blueberry-packed bite.

How to Serve Vegan Lemon Blueberry Cake Recipe

The image shows a round, thick cake with a golden-brown crust and a dense, moist inside filled with scattered dark purple blueberries. The top of the cake is dotted with more blueberries that have slightly sunk in, creating little dark spots. A slice is lifted by a woman's hand holding a silver cake server, showing the light yellow inside of the cake speckled with juicy blueberries and some purple streaks of berry juice. The cake sits on a white plate on a white marbled surface, with a soft background featuring blurred yellow flowers and lemon halves. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep it simple with a dusting of powdered sugar, or amplify the lemony theme with a few thin twists of lemon zest scattered on top. Fresh blueberries placed strategically on each slice add a stunning, natural decoration that invites smiles.

Side Dishes

This cake pairs wonderfully with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. Both add a creamy counterpoint to the citrus brightness and elevate this humble cake into something truly special for tea time or dessert.

Creative Ways to Present

Serve the cake slices on chilled plates with a drizzle of homemade blueberry sauce or a splash of lemon glaze. Another lovely twist is to layer the cake with lemon curd and fresh blueberries for an impressive vegan trifle that’s both charming and indulgent.

Make Ahead and Storage

Storing Leftovers

You can store leftover cake in an airtight container at room temperature for up to one day. For longer storage, keeping it in the refrigerator extends freshness up to three days. Just remember to bring it back to room temperature before serving for the best texture.

Freezing

This Vegan Lemon Blueberry Cake Recipe freezes beautifully for up to one month. Wrap individual slices tightly or the whole cake well in plastic wrap and then in foil. Note that frozen blueberries’ texture may change slightly after thawing, but the cake’s flavor remains delightful.

Reheating

Reheat slices gently in a microwave for 20-30 seconds or warm in a low oven at 150°C (300°F) for about 10 minutes. This revives the cake’s softness and enhances those fresh lemon and berry notes as if freshly baked.

FAQs

Can I use frozen blueberries in this Vegan Lemon Blueberry Cake Recipe?

Absolutely! Frozen blueberries work just as well as fresh ones. Just fold them in gently to prevent bleeding their color into the batter too early, preserving beautiful blueberry pockets throughout the cake.

Is there a gluten-free option for this cake?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or another binder for the best texture. The cake may be slightly different in crumb but just as delicious.

What kind of oil is best for this recipe?

A neutral-flavored oil like vegetable, canola, or light olive oil works best so that it doesn’t compete with the fresh lemon flavor. Avoid heavily flavored oils to keep the cake bright and fresh-tasting.

Can I make this cake nut-free?

Definitely. This recipe is naturally nut-free as long as you use a neutral oil without any nut derivatives and double-check your baking powder and vanilla flavoring are safe for your dietary needs.

How can I make the cake more lemony?

For an extra lemon punch, increase the lemon zest slightly or add a bit more lemon juice—just be cautious not to add too much liquid so the batter consistency stays balanced. You can also drizzle with a lemon glaze once cooled for more zing.

Final Thoughts

This Vegan Lemon Blueberry Cake Recipe is one of those delightful desserts that effortlessly blends simplicity and elegance. It’s perfect for a sunny afternoon tea, a cheerful celebration, or any moment when you want a slice of something wholesome and bright. Give it a try—you’ll find it becoming a staple you look forward to baking again and again, sharing the happiness it brings to every table.