Description
Soft, moist, and zesty, this Vegan Lemon Blueberry Cake combines bright lemon flavor with bursts of juicy blueberries. It’s dairy-free, egg-free, and easy to make for any occasion.
Ingredients
2 ½ cups (315g) all-purpose flour, spooned and leveled
1 ¼ cups (250g) granulated sugar
3 teaspoons baking powder
⅛ teaspoon salt (optional)
¾ cup (190g) dairy-free milk
½ cup (125g) neutral-flavored oil
⅓ cup (80g) fresh lemon juice and zest (from 2–3 lemons)
1 teaspoon vanilla extract (optional)
1 ¼ cups (190g) fresh or frozen blueberries
Powdered sugar for serving (optional)
Instructions
1. Preheat oven to 180°C (355°F) and grease or line an 8-inch (20 cm) round cake pan.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
3. Add the milk, oil, lemon juice and zest, and vanilla. Stir until just combined, leaving a few dry spots.
4. Fold in half of the blueberries gently.
5. Pour the batter into the pan, top with remaining berries, and lightly press them in.
6. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Dust with powdered sugar before serving, if desired.
Notes
For a gluten-free version, use a mix of almond flour and gluten-free all-purpose flour and bake closer to 60 minutes.
Do not add extra lemon juice to avoid underbaking; use more zest for stronger flavor.
Can be served plain or topped with fresh berries.
Store at room temperature for 1 day, refrigerate up to 3 days, or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 338
- Sugar: 28g
- Sodium: 153mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg