I love my vegan lemon blueberry cake for its perfect balance of tangy lemon and juicy blueberries mixed into a light, fluffy batter. With just seven ingredients including almond milk, vegetable oil, and a pinch of baking powder, every bite surprises me with its delicate sweetness and irresistible charm.

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I recently discovered this one bowl vegan lemon blueberry cake that blew my mind! It’s super easy and only takes 7 ingredients to whip up some magic in your kitchen.

I mixed together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar and 1 tsp baking powder. Then I poured in 1/3 cup of plant based milk and 1/3 cup of vegetable oil.

That was when I knew something special was coming together. I added about 1 cup fresh blueberries along with the juice and zest of one lemon, and wow, the flavor burst was unreal!

This recipe is perfect for anyone looking for a light and fluffy vegan dessert that isn’t too sweet. I’ve experimented with similar vegan blueberry dessert recipes and this one stands out because it’s simple and packs a tangy twist.

If you love vegan baking recipes, you’re going to want to give this a try!

Why I Like this Recipe

I really like this recipe because its so easy to put together even when im not feeling super motivated. Since all the ingredients are simple and you only need one bowl its kinda stress free, and i dont have to worry about a million dishes afterwards. I also love how the lemon and blueberries give it a really fresh, tangy flavor that isnt too sweet. Plus, its vegan so i can enjoy it knowing i wasnt using any animal products, which is important to me. Lastly, even though its a simple cake, it always turns out fluffy and delicious, making it the perfect treat anytime.

Ingredients

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Baking powder helps the cake rise, adds lightness and a fluffy texture.
All-purpose flour is a key carbohydrate source that gives the cake it’s soft, tender crumb.
Granulated sugar adds sweetness but its just simple carbohydrates offering little nutritional value.
Plant-based milk like almond lend richness, lightness, and healthy fats to our cake.

Ingredient Quantities

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 tsp baking powder

1/3 cup plant based milk (almond milk works great)

1/3 cup vegetable oil

About 1 cup fresh blueberries

Juice and zest of 1 lemon

How to Make this

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1. Preheat your oven to 350°F and grease an 8-inch cake pan with a little oil or line it with parchment paper.

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

3. Pour in 1/3 cup plant based milk and 1/3 cup vegetable oil along with the juice and zest of 1 lemon, stirring until the mixture is smooth.

4. Gently fold in about 1 cup of fresh blueberries, trying not to mash them too much.

5. Pour the batter evenly into the prepared pan, smoothing out the top with a spatula.

6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

7. Remove the cake from the oven and let it cool in the pan for around 10 minutes.

8. After cooling a bit, transfer the cake to a wire rack to cool completely before slicing and serving.

Equipment Needed

1. Oven
2. 8-inch cake pan (or parchment paper to line it)
3. Large mixing bowl
4. Measuring cups and spoons
5. Citrus juicer or a zester (to get the lemon juice and zest)
6. Mixing spoon or whisk
7. Spatula (for folding in the blueberries and smoothing out the batter)
8. Toothpick (to check if the cake’s done)
9. Wire cooling rack (for cooling the cake properly)

FAQ

Q: Can I use frozen blueberries instead of fresh?

Yes you can but make sure to thaw them first and pat dry so they don't add too much extra water to the batter.

Q: What type of plant based milk works best?

Almond milk works great but feel free to use any other plant based milk if thats what you have on hand.

Q: Can I swap the vegetable oil with something else?

Sure, you can use melted coconut oil or even apple sauce if you’re looking to cut back on oil, but it might change the texture a bit.

Q: How do I make sure i get the limon kick in the cake?

Make sure to add both the lemon juice and zest to really boost that lemon flavor in every bite.

Q: Any tips on folding in the blueberries?

Gently fold them into the batter with a spatula so you dont break them up too much, that way they stay whole and burst with flavor when you bite in.

Easy Vegan Lemon Blueberry Cake Recipe Substitutions and Variations

If you dont have all-purpose flour, you could use a gluten free flour mix or even whole wheat pastry flour for a slightly nuttier taste.
You can swap granulated sugar for coconut sugar or even maple syrup (adjust the liquid a bit if using syrup) for a deeper flavor.
If you’re out of vegetable oil, applesauce works well as a substitute though it might make the cake a bit denser.
Instead of almond milk, you could try soy, oat or rice milk since these neutral flavors wont affect the lemon zing.
You could replace lemon juice and zest with lime juice and zest if you want to experiment with a slightly different citrus punch.

Pro Tips

1. Make sure all of your ingredients are at room temperature before you start mixing; it really helps the batter come together better and gives the cake a lighter texture.

2. Be super gentle when folding in your blueberries. Overmixing can break them down too much so you won’t get those juicy bursts in every bite.

3. Start checking your cake a couple of minutes early with a toothpick. Ovens vary a lot and sometimes your cake might be done before the full 30 minutes, otherwise it might end up overbaked.

4. If you’re feeling adventurous, try adding a pinch of salt or a drop of vanilla extract to the mix. These little tweaks can help boost the flavors and give your cake an extra special touch.

Easy Vegan Lemon Blueberry Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

253

kcal

Equipment: 1. Oven
2. 8-inch cake pan (or parchment paper to line it)
3. Large mixing bowl
4. Measuring cups and spoons
5. Citrus juicer or a zester (to get the lemon juice and zest)
6. Mixing spoon or whisk
7. Spatula (for folding in the blueberries and smoothing out the batter)
8. Toothpick (to check if the cake’s done)
9. Wire cooling rack (for cooling the cake properly)

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/3 cup plant based milk (almond milk works great)
1/3 cup vegetable oil
About 1 cup fresh blueberries
Juice and zest of 1 lemon

Directions

Preheat your oven to 350°F and grease an 8-inch cake pan with a little oil or line it with parchment paper.
In a large bowl, mix together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, and 1 tsp baking powder until well combined.
Pour in 1/3 cup plant based milk and 1/3 cup vegetable oil along with the juice and zest of 1 lemon, stirring until the mixture is smooth.
Gently fold in about 1 cup of fresh blueberries, trying not to mash them too much.
Pour the batter evenly into the prepared pan, smoothing out the top with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for around 10 minutes.
After cooling a bit, transfer the cake to a wire rack to cool completely before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.