Easy Vegan Lemon Blueberry Cake Recipe

I recently discovered this Vegan Lemon Blueberry Cake that combines the tang of fresh lemon with the natural sweetness of blueberries in a surprisingly light cake. Every bite offers a burst of citrus and a moist crumb that leaves me craving another slice of this charming, refreshingly simple dessert.

I discovered this easy vegan lemon blueberry cake recipe while tinkering in the kitchen and felt it deserved a spot on my blog. I never thought vegan baking could be this fun and straightforward.

I mixed together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, and 1 tsp baking powder in one bowl, then gradually stirred in 1 cup unsweetened almond milk. When I added 2 tbsp fresh lemon juice plus 1 tbsp lemon zest, I knew I was onto something special.

After drizzling in 1/3 cup vegetable oil, I carefully folded in 1 cup fresh blueberries. The result is a cake that’s fluffy, has the perfect crumb and isn’t too sweet.

I love exploring recipes like this one because they challenge the usual vegan blueberry dessert recipes and reinvent classic flavors in a fresh way that any vegan baking enthusiast can appreciate. Give it a try—you won’t be disappointed!

Why I Like this Recipe

I love this recipe because its super simple. I only need one bowl and seven ingredients, which means less cleaning up and a lot less hassle when im making it.

I also dig the lemon and blueberry combo. The fresh lemon juice and zest mix really well with the blueberries to give the cake a tangy, refreshing flavor without being too sweet.

Another thing i like is that its vegan but still tastes amazing. It feels cool knowing i can make a treat thats both kind to animals and really satisfies my sweet tooth.

Finally, every time i bake this cake, it comes out so fluffy with a perfect crumb. It always reminds me of the first time i tasted something homemade and special.

Ingredients

• Flour: gives you carbs which makes the cake hearty and full of energy.
• Sugar: adds the sweet taste but can be unhealthy if you use too much.
• Baking powder: helps the cake to rise evenly and get that perfect light texture.
• Almond milk: its a dairy free, low fat option, and a bit healthy too.
• Lemon juice & zest: provides a tangy kick plus a burst of vitamin C.
• Vegetable oil: keeps the cake moist; its calorie dense if overdone.
• Blueberries: are bursting with antioxidants, color and delicious flavor to the cake.
• All these ingredients mix to create a balanced, flavorful cake thats both simple and delish.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1 cup unsweetened almond milk
• 2 tbsp fresh lemon juice plus 1 tbsp lemon zest
• 1/3 cup vegetable oil
• 1 cup fresh blueberries

How to Make this

1. Preheat your oven to 350°F and lightly grease a cake pan with some non-stick spray or parchment paper.

2. In a large bowl, mix the 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, and 1 tsp baking powder until well combined.

3. Pour in 1 cup unsweetened almond milk, 2 tbsp fresh lemon juice, 1 tbsp lemon zest and 1/3 cup vegetable oil into the dry mix and stir until the batter is pretty smooth.

4. Fold in the 1 cup fresh blueberries gently so you dont burst them too much.

5. Transfer the batter into the prepared pan and give it a couple of gentle taps on the countertop to remove any big air bubbles.

6. Pop the pan in the oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the cake cool in the pan for about 10 minutes, then remove it and place on a rack to cool completely.

8. Enjoy your fluffy, less sweet, lemon blueberry cake at room temperature or even a bit chilled if you like.

Equipment Needed

1. Oven
2. Cake pan (plus non-stick spray or parchment paper)
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk or sturdy spoon for mixing
6. Spatula for gently folding in the blueberries
7. Toothpick (or a similar cake tester)
8. Cooling rack

FAQ

Easy Vegan Lemon Blueberry Cake Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can try using whole wheat pastry flour but it may give the cake a slightly denser texture.
• You can swap granulated sugar with coconut sugar. Just note that coconut sugar has a deeper flavor so it might slightly change the taste.
• If you are out of unsweetened almond milk, you can use any other plant-based milk like oat or soy milk. The cake will turn out just fine with whichever you have handy.
• Instead of vegetable oil, melted coconut oil works great too. It does add a hint of coconut flavor so make sure you like that twist!

Pro Tips

1. Be careful not to overmix your batter once you’ve added the liquids; a little extra stirring can make your cake tough and less fluffy.
2. When folding in the blueberries, try to mix them in very gently so they dont break down too much – this helps to keep spots of fresh flavor and color throughout the cake.
3. Give your oven time to come fully up to temperature and if you can, use an oven thermometer because not all ovens heat evenly.
4. Let the cake cool in the pan for about 10 minutes before moving it onto a rack; this extra time keeps it from falling apart and losing its moisture.