Vegan Blueberry Lemon Cake – Name Marley

LnRiLWdyaWQsLnRiLWdyaWQ+LmJsb2NrLWVkaXRvci1pbm5lci1ibG9ja3M++Knt3aWR0aDoxMDAlfS50Yi1ncmlkLWNvbHVtbi50Yi1ncmlkLWFsaWduLXRvcHt3aWR0aDoxMDAlO2Rpc3BsYXk6ZmxleDthbGlnbi1jb250ZW50OmZsZXgtc3RhcnR9LnRiLWdyaWQtY29sdW1uLnRiLWdyaWQtYWxpZ24tY2VudGVye3dpZHRoOjEwMCU7ZGlzcGxheTpmbGV4O2FsaWduLWNvbnRlbnQ6Y2VudGVyfS50Yi1ncmlkLWNvbHVtbi50Yi1ncmlkLWFsaWduLWJvdHRvbXt3aWR0aDoxMDAlO2Rpc3BsYXk6ZmxleDthbGlnbi1jb250ZW50OmZsZXgtZW5kfSB9IA==

This Vegan Blueberry Lemon Cake is bursting with flavor in every bite! You’ll love this fluffy cake, whether it’s topped with a glaze or some fluffy vegan lemon frosting. Get out your fork because it’s time to indulge in this delicious dessert!

Taking a bite out looking down on a slice of vegan lemon blueberry cake. There are fresh blueberries and lemons in the background.

Best Vegan Blueberry Lemon Cake

Well, first of all, I love being able to buy and bake vegan yogurt! It creates such a moist, delicate texture in the middle of this cake, but also has a nice crispy edge to the crust.

Also, this cake is infused – and I mean infused – with lemon. The combination of lemon and blueberry adds freshness to every bite!

Finally, this recipe is relatively easy to make and a crowd favorite in our home. Each one disappeared so fast that I had to start making double batches!

the main ingredient

You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.

Here are the ingredients you will need for this recipe:

Flour — I used all-purpose flour, but you can substitute whole wheat pastry flour or 1:1 gluten-free flour.
sugar
Lemon – You will need a few fresh lemons to make the zest.
Vegetable Oil – I use canola oil, but any neutral-flavored vegetable oil will work.
Blueberries – I tried both and I found using frozen blueberries worked best for this cake.

How to Make Vegan Lemon Blueberry Cake

Whisk together the flour, sugar, cornstarch, baking powder, baking soda and salt in a bowl. Set aside.
Squeeze two fresh lemons to make 2 tablespoons of lemon zest. Then add the juice of one lemon.
Combine vegetable oil, water, lemon zest and lemon juice in a separate bowl. Stir to combine.
Add a tablespoon of the flour mixture to the frozen blueberries and toss until distributed.
Spread 1/4 of the plain batter in the prepared pan. Sprinkle some blueberries over the batter.
Gently stir the remaining blueberries into the remaining batter. Pour the remaining batter and spread on top.
Place in the oven on the middle rack and bake for 50 minutes.

Storage Tips

Cover any remaining cake. It can be stored at room temperature for a day or two but is best refrigerated for up to 5 days. This cake can be frozen for up to 2 months.

A hand pushes a fork into a slice of lemon blueberry cake. In the background are fresh lemons, blueberries and another slice of cake.

Frosting Options

You’ll see a simple lemon glaze on the recipe card below. This is nice and easy! But if you want more options, here are some favorite frostings you can spread on top of this cake:

Vegan Lemon Recipe

If you like this vegan lemon blueberry cake, be sure to try these lemon dessert choices:

Reader review

★★★★★
This was great! I’m always looking for a good blueberry/lemon cake, and now I’ve found it! Very lemony and fresh tasting, and it came out quite fluffy, which is sometimes surprising for vegetarian recipes. The glass was really very good. Everyone in my house loved it — I will definitely be making it again!

mamajo

A lemon blueberry cake is topped with frosting topped with fresh blueberries. In the background is a lemon, another piece of cake and a bowl of fresh blueberries.

Cook modePrevent your screen from going dark

For the Lemon Blueberry Cake:

Whisk together the flour, sugar, cornstarch, baking powder, baking soda and salt in a bowl. Set aside.
Squeeze two fresh lemons to make 2 tablespoons of lemon zest.
Combine vegetable oil, water, lemon zest and vinegar in a separate bowl. Stir to combine.
Keep frozen blueberries frozen until the very end. Add a tablespoon or two of the flour mixture and toss until distributed. If using fresh blueberries there is no need to do anything else.
Spread 1/4 of the plain batter in the prepared pan. Use a spatula to spread evenly across the pan. Sprinkle some blueberries over the batter.
Gently stir the remaining blueberries into the rest of the batter, being careful not to burst the blueberries to make a purple batter. Pour slowly and spread over the plain batter.
Place in the oven on the middle rack and bake 50 minutes.

For the lemon glaze:

While the cake is baking, make the lemon glaze by mixing the lemon juice and powdered sugar with the lemon juice. Stir to combine. Or you can use vegan lemon frosting.
When the cake is done, remove it from the oven. Drizzle Drizzle Drizzle. Allow it to cool 10 minutes Or so.
Store the cake in the refrigerator for 5 to 7 days. It can be frozen for up to 2 months.

(The products above contain sponsored links to products we use and recommend)

* I used frozen blueberries ** I squeeze in the lemons first and then juice them.

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

This post was originally published in 2016 and was updated in 2022 to include new photos, new text, and an updated recipe.

Source link