Description
This Vegan Lemon Blueberry Cake is a moist, flavorful dessert perfect for any occasion. Made with simple plant-based ingredients, the cake combines the fresh zest of lemon and juicy blueberries for a refreshing treat. It’s easy to prepare, baked to perfection, and topped with a light dusting of powdered sugar for an elegant finish.
Ingredients
Dry Ingredients
- 2 1/2 cups (315g) all-purpose plain flour (spoon and leveled, gluten-free option available in note 1)
- 1 1/4 cups (250g) granulated sugar
- 3 teaspoons baking powder
- 1/8 teaspoon salt (optional)
Wet Ingredients
- 3/4 cup (190g) dairy-free milk
- 1/2 cup (125g) neutral flavored oil
- 1/3 cup (80g) lemon juice (from about 2 large or 3 medium lemons) plus zest of those lemons
- 1 teaspoon vanilla flavoring (optional)
Additional Ingredients
- 1 1/4 cups (190g) blueberries (fresh or frozen)
- Powdered sugar / icing sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (355°F). Grease or line a 20 cm (8-inch) round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine all dry ingredients: flour, sugar, baking powder, and salt. Stir until well blended and free of lumps.
- Add Wet Ingredients: Pour in the dairy-free milk, neutral oil, lemon juice with zest, and vanilla flavoring. Mix the batter just until nearly combined. The batter will initially be thick but will loosen as you mix for a few extra minutes.
- Incorporate Blueberries: Gently fold half of the blueberries into the batter to avoid breaking them. Pour the batter into the prepared cake pan. Scatter the remaining blueberries evenly on top, pressing some lightly into the batter.
- Bake: Place the pan in the oven and bake for 50 minutes to 1 hour. Test doneness by inserting a toothpick into the center; it should come out with no wet batter, though moist crumbs are acceptable due to the cake’s moist texture.
- Cool: Let the cake cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely.
- Serve: Just before serving, dust the cake with powdered sugar if desired. This cake is perfect for immediate enjoyment but can be stored in an airtight container at room temperature for 1 day, refrigerated for up to 3 days, or frozen for up to 1 month (note that freezing changes blueberry texture).
Notes
- For a gluten-free version, substitute all-purpose flour with a suitable gluten-free flour blend that can be measured cup-for-cup.
- Use fresh lemons for the best lemon flavor; zest and juice amount corresponds to roughly 2 large or 3 medium lemons.
- Frozen blueberries can be used; no need to thaw them before adding.
- Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
- Powdered sugar dusting is optional but adds a nice decorative touch.
