Moist Vegan Lemon Blueberry Cake (Fresh or Frozen Berries)

A piece of blueberry cake on a white plate, a fork sits on the side of the cake.

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Moist Vegan Lemon Blueberry Cake (Fresh or Frozen Berries)

An easy recipe for vegan lemon blueberry cake that will have everyone asking for another slice! This irresistibly moist, tender cake has bursts of blueberry in every bite and a fresh lemon flavour you’ll love. This fluffy cake can be made with fresh or frozen berries and is simple enough for an everyday treat, but can be dressed up for a celebration.

Prep Time15

Cook Time50

Total Time1 5

Servings:

Author: Gwen Leron

Ingredients

1 cup (250ml) unsweetened dairy-free milk (room temperature)
1 tablespoon lemon juice
2 ¼ cups (281g) all-purpose flour **please see important notes about flour and the gluten-free option below**
1 tablespoon baking powder
¼ teaspoon salt
⅔ cup (134g) sugar
2 tablespoons (12g) lemon zest
½ cup (125ml) oil (see note below)
1 teaspoon vanilla extract
1 ½ cups (225g) fresh blueberries
1 tablespoon powdered sugar (optional, for dusting on top of the slices)

Instructions

Preheat oven to 350°F (177°C).
Line an 8-inch circle cake pan with parchment paper, set aside.

Make Vegan Buttermilk:

Pour the dairy-free milk into a measuring cup or bowl.
Add the lemon juice to the milk and stir.
Stir and set aside for 10 minutes.

Make Cake Batter:

In a medium bowl, add the flour, baking powder, and salt. Whisk well to combine and set aside.
In a large bowl, add the sugar and lemon zest. Mix them, occasionally pressing the back of the spoon against the mixture to help release the oil from the lemon zest. Mix until both ingredients have combined well, set aside.
Add the buttermilk, oil, and vanilla to the sugar mixture. Mix well until everything has combined.
Gradually add the dry mixture to the wet mixture and stir with a wooden spoon until a thick batter has formed. Don't over-mix.
Set aside ⅓ cup of the blueberries. **Skip this step if using frozen berries.**
Gently fold the rest of the berries into the batter.
Using a rubber spatula, scrape the batter into the prepared cake pan, spread it evenly, and smooth out the top.
Gently press the reserved ⅓ cup of blueberries onto the top of the cake. **Skip this step if using frozen berries.**

Bake:

Bake for 50 minutes, until a toothpick inserted into the center comes out clean. Take care not to over bake.
Remove the cake from the oven and place the pan on a cooling rack. Let the pan sit for 15 minutes.

Cool & Serve:

After the 15 minutes have passed, run a butter knife around the edges of the pan to loosen the cake. Place a plate on top of the pan, hold them together, and carefully flip the pan over. Lift the pan off, peel away the parchment paper, then gently flip the cake again onto a cooling rack so it sits right side up. Allow the cake to fully cool before slicing. (At least 2 hours)
OPTIONAL: Place the powdered sugar in a small sieve and gently shake over the top of each slice just before serving.

Notes

Please read all of the information above, as well as the notes below before making this recipe.
If you are making the vegan gluten-free version, use 2 ¼ cups (333g) of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue bag, NOT the red bag. Different gluten-free flour blends use different ingredients and ratios, so results may not be the same if you substitute. I’ve only used the brand mentioned above. This recipe will not work with coconut flour or any other single gluten-free flour.
If using a 9-inch cake pan, bake for 40-45 minutes.
Storing Leftovers: Store leftovers in an airtight container at room temperature for up to 2 days, then refrigerate for 2-3 more days. Serve the cake from the refrigerator cold or bring it to room temperature.
Freezing: Once fully cooled, wrap the cake tightly, place it in an airtight container or freezer bag, and freeze up to two months. Thaw in the refrigerator overnight or at room temperature before serving.
The nutrition info listed below is based on one of 8 servings made as the recipe is written. The cake made with gluten-free flour has a rough calorie count of 359 per serving. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition