Vegan Blueberry Lemon Cake

Every time I make this Vegan Blueberry Lemon Cake, I’m transported back to spring picnics in my grandmother’s garden. The sweet aroma of fresh blueberries and zesty lemons fills the air, wrapping me in a warm, nostalgic hug. My grandmother had a knack for whipping up treats that not only delighted the taste buds but also brought people together. This cake is no exception! It’s a vibrant, vegan twist on a classic favorite, perfect for any occasion. With its tender crumb and bursting flavor, it’s a showstopper that will have everyone asking for seconds. Whether it’s a sunny afternoon or a cozy gathering, I can’t help but feel joy when I bake this cake, knowing it’s going to bring smiles all around.

What Goes Into Vegan Blueberry Lemon Cake

When it comes to creating a standout cake, the ingredients play a pivotal role. In this Vegan Blueberry Lemon Cake, each element is carefully chosen to complement the others beautifully. The blueberries provide a burst of sweetness and a pop of color, while the lemon zest and juice add a refreshing zing. Together with the flour, cornmeal, and other essentials, they create a cake that’s moist, flavorful, and utterly irresistible.

• Fresh Blueberries: You’ll need about 2 cups of rinsed and dried blueberries. They’re the star of the show, adding natural sweetness and color to the cake.
• Non-Dairy Milk: ¾ cup of non-dairy milk (like soy) creates the perfect moisture for your cake. It’s essential for a tender crumb.
• Lemon Zest: The zest of one lemon adds a fragrant citrus note that brightens the cake.
• Fresh Lemon Juice: ⅓ cup of fresh lemon juice helps to balance the sweetness and enhances the cake’s flavor.
• Flour: 2 ¼ cups of all-purpose flour provides the structure for the cake.
• Granulated Sugar: 1 cup of granulated sugar sweetens the cake beautifully, ensuring it’s a delightful treat.
• Fine Cornmeal: ½ cup of fine cornmeal adds texture and a slight crunch.
• Baking Powder: 2 teaspoons of baking powder helps the cake rise and become fluffy.
• Baking Soda: ½ teaspoon of baking soda works alongside the baking powder for optimal leavening.
• Kosher Salt: ½ teaspoon of kosher salt elevates the flavors in the cake.
• Oil: ½ cup of oil or melted vegan butter keeps the cake moist and adds richness.
• Vanilla Extract: 1 teaspoon of vanilla extract enhances the overall flavor profile.
• Almond Extract (optional): ½ teaspoon of almond extract can be added for a lovely nutty flavor.
• Powdered Sugar (optional): 2 tablespoons of powdered sugar for dusting on top before serving adds a lovely finishing touch.

Preparation Steps for Vegan Blueberry Lemon Cake

Making this delightful Vegan Blueberry Lemon Cake is a simple yet rewarding process. You’ll love how quickly it comes together! Follow these steps to create your very own delicious cake.

1. Preheat the oven to 350F (175C). Grease or spray an 8-inch cake tin with cooking oil or butter. This step is essential to ensure your cake doesn’t stick. A well-greased pan will allow for easy removal once baked!

2. Rinse your blueberries under cool water and gently pat them dry with a clean kitchen towel. It’s crucial to ensure they are fully dried to prevent them from sinking in the batter later on.

3. In a small bowl or measuring glass, mix the non-dairy milk, lemon juice, and lemon zest together. Allow this mixture to sit for about 3 to 5 minutes to curdle slightly, creating a buttermilk effect that adds moisture and richness to your cake.

4. In a large mixing bowl, combine the flour, granulated sugar, cornmeal, baking powder, baking soda, and kosher salt. Whisk them together until evenly combined. This ensures that your leavening agents are well distributed throughout your dry ingredients.

5. Make a well in the center of the dry ingredients and pour in the buttermilk mixture, along with the oil, vanilla extract, and almond extract (if using). Mix well until almost fully combined, but don’t overmix. This keeps the texture tender.

6. Give the batter a gentle fold to incorporate half of the blueberries (1 cup) into the mixture. Be careful not to break the berries, as we want them to stay whole for that delicious burst of flavor in every bite.

7. Transfer the batter into the prepared cake tin, spreading it evenly. Top the batter with the remaining blueberries. This allows for a beautiful presentation and ensures that every slice has those juicy berries throughout.

8. Bake in the middle rack of the oven for 60 to 65 minutes. Look for a golden brown top and a toothpick inserted into the center to come out clean. If it’s still wet, give it an extra few minutes.

9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This allows it to set before transferring it to a wire rack to cool completely. It’s essential to let it cool down to enhance the flavors!

10. Once completely cool, sprinkle with powdered sugar if desired, slice, and serve. Store leftovers in the refrigerator for up to 3 days, or slice and freeze for up to 2 months.

Variations to Try

If you’re feeling adventurous or want to change things up, here are some fun variations to try with your Vegan Blueberry Lemon Cake!

• Add Nuts: Incorporate chopped walnuts or pecans for added crunch and flavor.
• Lemon Icing: Drizzle a simple lemon glaze over the top for an extra zing.
• Berry Mix: Try adding other berries like raspberries or strawberries for a mixed berry version!
• Spices: Consider adding a pinch of cinnamon or nutmeg for a warm spice note.
• Different Zests: Experiment with zests from other citrus fruits like orange or lime to change the flavor profile.
• Chia Seeds: For an extra nutritious touch, add a tablespoon of chia seeds into the batter.
• Layer Cake: Bake the batter in two round pans and layer them with a vegan frosting for a stunning presentation.

What Goes Well With This Vegan Blueberry Lemon Cake

• Tea or Coffee: This cake pairs beautifully with a hot cup of tea or coffee, making it perfect for afternoon tea.
• Fresh Fruits: Serve with a side of fresh fruits like strawberries, raspberries, or a fruit salad for a refreshing contrast.
• Vegan Whipped Cream: A dollop of vegan whipped cream elevates the dessert experience, making it extra special.
• Picnic Treat: It’s an ideal dessert for picnics, bringing a sweet touch to your outdoor meal.
• Brunch Delight: This cake can also be a delightful addition to brunch, alongside savory options like avocado toast.
• Seasonal Occasions: Serve this cake during spring and summer get-togethers or family celebrations.
• Storage Method: Store in an airtight container in the fridge for up to three days for the best flavor and texture.

FAQ

Conclusion

This Vegan Blueberry Lemon Cake truly embodies the essence of spring with its vibrant flavors and delightful texture. I encourage you to give this recipe a try and share it with your friends and family. It’s a light, refreshing treat that everyone will love, and it’s perfect for any gathering or even just a cozy night in. Happy baking!

Vegan Blueberry Lemon Cake

The ultimate spring dessert, this Vegan Blueberry Lemon Cake bursts with fresh flavors. The combination of sweet blueberries and zesty lemons creates a light, fluffy treat that’s perfect for any occasion. Easy to make and completely vegan, it’s the cake you'll want to serve tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Desserts

Cuisine American

Servings 8 servings

Calories 220 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Whisk
• Frying Pan
• Oven

Ingredients

  

• 2 cups fresh blueberries rinsed and dried
• 3/4 cup non-dairy milk (I used soy milk)
• 1 tablespoon lemon zest
• 1/3 cup fresh lemon juice (2-3 lemons)
• 2 1/4 cups flour spooned and leveled
• 1 cup granulated sugar
• 1/2 cup fine cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup oil or melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract optional
• 2 tablespoons powdered sugar for dusting the cake (optional)

Instructions

 

• Preheat the oven to 350F and spray or grease an 8” cake tin with butter or cooking oil.
• Rinse your blueberries and pat dry with a clean kitchen towel.
• Add the milk, lemon juice, and lemon zest to a small bowl or measuring glass. Mix well to curdle the milk; let this mixture sit for 3 to 5 minutes while you prep the dry ingredients.
• Whisk flour, sugar, cornmeal, baking powder, baking soda, and salt together until evenly combined.
• Use a spatula to form a well in the center of the bowl and add the buttermilk, oil, vanilla, and almond extract if using. Mix well until almost fully combined; add half of the blueberries (1 cup) and fold into the batter.
• Transfer the batter into the prepared cake tin and spread evenly around the pan. Top the batter evenly with the remaining blueberries.
• Bake in the middle rack of the oven for 60 to 65 minutes, until the cake has risen and is golden brown on top.
• Remove the cake from the oven and let it sit in the pan for 10 minutes to set.
• Transfer the cake to a wire rack and let cool completely.
• Once the cake has cooled you can sprinkle it with the powdered sugar, then slice and serve.

Notes

• Blueberries: Rinse your blueberries well, but make sure they are fully dried before folding into the batter to prevent them from sinking in the batter.
• Frozen Blueberries: You can also make this recipe using frozen blueberries. Do not thaw the blueberries and add them directly from the freezer to the batter in step 5.
• Oil: I like to use olive oil for added depth of flavor to this recipe, but you could also use a neutral oil or vegan butter.
• Cornmeal: Make sure you use fine cornmeal for this recipe for the smoothest and lightest texture.
• Cake Strips: I highly recommend baking your cakes with cake strips to encourage an even rise and bake!
• Gluten-Free: I have not tested this recipe using gluten-free flour.

Keyword blueberry dessert, lemon cake, spring baking, vegan cake recipe

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Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.