Vegan Lemon Blueberry Cake

Vegan Lemon Blueberry Cake is a bright, fluffy Easter dessert bursting with juicy berries and fresh citrus flavor. It bakes up golden, moist, and perfectly sweet, yet it needs no frosting at all. Whether you serve it for brunch or dessert, this cake feels special but stays wonderfully simple.

Why You’ll Love This Vegan Lemon Blueberry Cake

First, this Vegan Lemon Blueberry Cake tastes fresh and vibrant, which makes it perfect for spring gatherings. The lemon zest adds a sunny aroma, while the blueberries turn soft and juicy as they bake. As a result, every slice feels light yet satisfying.

Also, this recipe comes together with simple pantry ingredients. You mix everything in one bowl, so cleanup stays easy. Meanwhile, the dairy free milk and oil create a tender crumb without eggs or butter.

Because the lemon juice balances the sweetness, the cake tastes bright rather than heavy. In fact, you do not need frosting at all. A light dusting of powdered sugar looks beautiful and keeps things effortless.

Finally, this Vegan Lemon Blueberry Cake works for Easter brunch, family dinners, or even meal prep. Since it slices cleanly and stays moist, you can make it ahead and relax.

Recipe at a Glance

This Vegan Lemon Blueberry Cake yields 10 servings, so it feeds a small crowd easily. Prep takes about 15 minutes, and then the cake bakes for around 50 to 60 minutes. Altogether, you need about 1 hour and 15 minutes. Each slice contains about 338 calories. Therefore, it feels indulgent yet balanced for a festive Easter treat.

Ingredients for Vegan Lemon Blueberry Cake

To make this Vegan Lemon Blueberry Cake, you need 2 ½ cups all purpose flour, spooned and leveled for accuracy. You also add 1 ¼ cups granulated sugar, which sweetens the cake while keeping the crumb soft.

Next, use 3 teaspoons baking powder and ⅛ teaspoon salt. These help the cake rise evenly and taste balanced. Then pour in ¾ cup dairy free milk and ½ cup neutral flavored oil such as sunflower or avocado oil.

After that, add ⅓ cup fresh lemon juice plus zest from about 2 large lemons. This combination gives bold citrus flavor without making the batter too thin. You may also stir in 1 teaspoon vanilla extract for warmth.

Finally, fold in 1 ¼ cups fresh or frozen blueberries. Sprinkle powdered sugar on top before serving if you like. Together, these ingredients create a moist and golden Vegan Lemon Blueberry Cake with a tender crumb.

Key Ingredient Notes and Easy Substitutions

If you need a gluten free option, you can swap the flour for a mix of 165 g almond flour and 160 g gluten free all purpose flour. However, bake closer to 60 minutes for the best texture.

You can use fresh or frozen blueberries. If you choose frozen, bake a few minutes longer. Meanwhile, avoid adding extra lemon juice because too much liquid can make the cake overly wet.

For oil, stick with neutral options. Olive oil works, yet it adds a slight fruity note. Therefore, choose based on your flavor preference.

How to Make Vegan Lemon Blueberry Cake

This Vegan Lemon Blueberry Cake follows simple steps, so even beginner bakers feel confident. First, gather and measure all ingredients. Then, preheat your oven to 180 °C or 355 °F.

Because the batter thickens at first, do not worry. As you stir, the sugar dissolves and the mixture loosens. Meanwhile, the lemon zest releases a fresh scent that fills your kitchen.

Once you fold in the blueberries gently, the batter turns speckled and pretty. Then you transfer it to your prepared pan and smooth the top.

While baking, the cake rises slowly and forms a golden crust. After that, let it cool fully so the crumb sets perfectly. Patience truly pays off here.

Prep and Pan Setup

First, preheat your oven to 180 °C or 355 °F. Then grease or line an 8 inch round cake pan with parchment paper. Proper prep helps the Vegan Lemon Blueberry Cake release easily after baking.

Mixing the Batter

In a large bowl, combine flour, sugar, baking powder, and salt. Stir well so everything distributes evenly. Next, pour in dairy free milk, oil, lemon juice, zest, and vanilla. Stir until the batter just comes together and looks smooth.

Folding in Blueberries and Filling the Pan

Gently fold in half of the blueberries without crushing them. Then pour the batter into the pan. Sprinkle the remaining blueberries on top and press lightly into the surface.

Baking and Cooling for the Best Texture

Bake for 50 minutes to 1 hour. Insert a toothpick in the center and check for moist crumbs but no wet batter. Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool completely.

Tips for Perfect Texture and Flavor

For the best Vegan Lemon Blueberry Cake, measure flour carefully. Spoon and level it instead of scooping, because too much flour can make the cake dense.

Also, do not overmix the batter. Stir just until combined, since overmixing can lead to a tough texture. Meanwhile, gently fold the blueberries to keep them whole.

Because lemon juice adds moisture, stick to the listed amount. If you want stronger citrus flavor, increase the zest instead. Zest gives bold flavor without thinning the batter.

Finally, let the cake cool fully before slicing. Although it smells amazing warm, cooling helps the crumb set and slice neatly.

Gluten Free Version

Replace the flour with 165 g almond flour and 160 g gluten free all purpose flour. Then bake closer to 60 minutes. The texture stays moist and slightly nutty, which pairs beautifully with lemon.

Fresh vs Frozen Blueberries

Fresh blueberries hold their shape well. However, frozen berries work too. If you use frozen, do not thaw them first. Simply add a few extra baking minutes.

Boosting Lemon Flavor Without Extra Liquid

Instead of adding more juice, increase the lemon zest. You can also rub zest into the sugar before mixing. This step releases fragrant oils and deepens citrus flavor.

Serving and Topping Ideas for Easter

This Vegan Lemon Blueberry Cake looks beautiful on an Easter dessert table. Dust it lightly with powdered sugar for a soft, snowy finish. Then top with extra fresh berries for color.

You can also serve slices with dairy free whipped cream. Meanwhile, pair it with fresh fruit salad for a light brunch spread. Because the cake tastes bright and fresh, it balances richer Easter dishes perfectly.

For more festive sweets, try these favorites:

• Vegan Easter Brownies recipe
• Banana Pudding Easter Truffles dessert
• Easter Dirt Cups fun creamy treat
• Easter Egg Oreo Cookie Balls easy adorable dessert
• Easter Trifle dessert
• Strawberries and Cream French Toast Easter brunch idea

Storage, Freezing, and Make Ahead Tips

Store Vegan Lemon Blueberry Cake in an airtight container at room temperature for 1 day. However, refrigerate it for up to 3 days if you need longer storage.

You can also freeze slices for up to 1 month. Wrap them tightly, then thaw at room temperature. Keep in mind that blueberry texture may change slightly after freezing.

If you plan ahead, bake the cake the day before Easter. Because it stays moist and flavorful, it tastes just as good the next day.

For more inspiration and step by step visuals, visit my Pinterest page at pinterest.

FAQs About Vegan Lemon Blueberry Cake

Other Recipes You May Enjoy

If you love spring flavors, also try light fruit cakes and simple loaf recipes. Meanwhile, explore more Easter desserts that feel bright, creamy, and festive for family gatherings.

Final Thoughts

Vegan Lemon Blueberry Cake brings sunshine to your Easter table with every slice. It feels fresh, simple, and joyful, yet it looks beautiful enough for a celebration. Because it uses everyday ingredients and easy steps, you can bake it with confidence. I truly love how this cake fills the kitchen with citrus aroma and happy spring vibes.