Vegan Blueberry Lemon Cake
Grab a fork (or two) and dive into this Vegan Lemon Blueberry Cake. You won’t believe this tender cake is vegan…and so easy to make too!
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This vegan blueberry lemon cake is infused with flavor in every bite. You’ll love this tender cake, whether topped with a glaze or some fluffy vegan lemon frosting. Get out your forks because it’s time to indulge in this delicious dessert!
Reader Reviews
★★★★★
MamaJo
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 pretty fluffy, which is sometimes surprising for vegan recipes. The glaze was really good too. Everyone in my house loved this — I will definitely be making this again!
The Best Vegan Blueberry Lemon Cake
I love being able to buy and bake with vegan yogurt! It creates such a moist, delicate texture in the middle of this cake, but there’s also a nice crispy edge to the crust.
Also, this cake is infused—and I do mean infused—with lemon. The combination of lemon and blueberry adds freshness to each and every bite!
Finally, this recipe is relatively easy to make and has been a crowd favorite at our house. Each time I make this cake, it disappears so quickly that I need to start making double batches!
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Flour — I used all-purpose flour, but you could substitute whole wheat pastry flour or 1:1 gluten-free flour.
- Sugar — Granulated sugar works just fine for the cake.
- Leaveners — We want the cake to have a light and airy texture. To do this, we’ll use a combination of leavening agents, such as baking soda, baking powder, and cornstarch. Click here if you’re wondering is leavening vegan and learn more about it.
- Lemons — You’ll need a couple of fresh lemons to make the zest.
- Vegetable oil — I use canola oil, but any neutral-flavored vegetable oil would work.
- Blueberries — Frozen blueberries work best for this cake, but you can also use fresh.
How to Make Vegan Lemon Blueberry Cake
- Whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt.
- Zest two fresh lemons to create 2 tablespoons of lemon zest. Then juice one of the lemons.
- Stir together vegetable oil, water, lemon zest, and lemon juice.
- Add a tablespoon of the flour mixture to frozen blueberries and toss until distributed.
- Spread 1/4 of the plain batter into the prepared pan. Sprinkle a few blueberries over the batter.
- Pour and spread the remaining batter over the top.
- Place in the oven on the middle rack and bake.
Here are some tips if you find yourself with an undercooked cake. There are many creative solutions to try!
Storage Tips
Cover any leftover cake. It can be stored at room temperature for a day or two but will keep best in the fridge for up to 5 days. This can cake be frozen for up to 2 months.
Frosting Options
In the recipe card below you’ll see a simple lemon glaze. This is nice and simple! But if you want more options, here are some favorite frostings you can spread over the top of this cake:
- Vegan Lemon Frosting
- Vegan Vanilla Frosting
- This Vegan Ermine Frosting is nice because it’s light, but not so sweet
- Vegan Cream Cheese Frosting
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Vegan Lemon Recipes
Yes, we’ll talk about lemon recipes. But first, here are some great vegan blueberry dessert recipes you’ll love!
Speaking of love, if you love this vegan lemon blueberry cake, be sure to try these lemon dessert favorites:
Vegan Lemon and Blueberry Cake
Ingredients
Lemon Blueberry Cake
- 3 ½ cups all-purpose flour
- 2 cups sugar
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 fresh lemons
- ⅔ cup vegetable oil
- 1 ¾ cups water
- ½ cup vegan yogurt (optional, but adds nice moisture)
- 1 ½ cups frozen blueberries
Lemon Glaze
- 1 ½ cups powdered sugar
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
Instructions
- Preheat oven to 350°F/175°C. Spray the bottom and sides of a 9×13 cake pan with baking spray (flour combined with baking spray).
For the Lemon Blueberry Cake:
- In a bowl whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt. Set aside.
- Zest the fresh lemons to create approximately 2 tablespoon of lemon zest. Then juice the zested lemons to create around 1/2 cup of lemon juice. (Reserve 1 teaspoon of lemon zest and 3 tablespoons lemon juice for the glaze)
- In a separate bowl combine vegetable oil, water, yogurt (if using), lemon zest, and lemon juice. Stir to combine. Add wet mixture to the flour mikxture and stir to combine.
- Keep the frozen blueberries frozen to the very end. Add a tablespoon or two of the flour mixture and toss until distributed. If using fresh blueberries, no other work needs to be done.
- Spread 1/4 of the plain batter into the prepared pan. Use a spatula to spread it across the pan evenly. Sprinkle a few blueberries over the batter.
- Pour and spread the remaining batter over the top of the blueberries.
- Place in the oven on the middle rack and bake for 50 minutes.
For the Lemon Glaze:
- While the cake bakes, prepare the Lemon Glaze by combining powdered sugar with reserved lemon zest and lemon juice. Stir to combine. Add 1 to 2 tablespoons additional lemon juice for a thinner texture. Or you can use vegan lemon frosting.
- When the cake is done, remove it from the oven. Drizzle the glaze over the cake. Allow it to cool for 10 minutes or so.
- Store the cake in the fridge for up to 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)
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2016 and was updated to include new photos, new text, and an updated recipe in 2022.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
38 Responses to Vegan Blueberry Lemon Cake
Rate / Comment
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Hi! My mom and I used to make the old version of this recipe and it’s driving us nuts that we can’t find it anymore! It was incredible. This new one is good but not the same. Would you be able to post the old recipe again pretty please? 🙂
Hi Dani! Thanks for your comment. Sometimes in my quest to update older recipes, I go overboard! This recipe is an example of that. In my comparison of the two recipes, things are pretty much the same, except for one thing – I took the vegan yogurt out. I know WHY I did that – because I was trying to minimize ingredients. And to be honest, the recipe is fine without it. But I do agree with you that it is so much better WITH it included. So, I added it back and added a note that it is an optional, but recommended ingredient. Also, the older recipe was basically halved and baked in a loaf pan, so that’s another nice option. If you’d like, I can email you the older recipe. Let me know!
Sorry I am just seeing this now and I don’t know how to reply directly, but if you could email the old recipe that would be amazing!! Thank you so much!
This cake is delicious! So fluffy and lemony. I will be making this regularly! Thank you!
I’m so glad you like this cake, Amy. Thanks for letting me know!
Hi! Is it really 1 and a half cup of powdered sugar for the glaze? I tried it with just 1 tablespoon of lemon juice and it wasn’t enough to mix, so I added a second squeeze.
Hi Millie. My apologies for the error but it seems like you figured it out. I corrected the recipe to add more lemon juice.
Omg made this last night for desert & it was soooo good! I did sub sugar for stevia for the cake & added more lemon juice for the lemon glaze topping. Hubby loved it too
Thanks for sharing this recipe!
Hay Mai! I’m so glad you and your hubby loved this lemon cake. Love the idea of using stevia and adding more lemon juice to the glaze. So yummy!
What would I do to convert this into cupcakes? The cake was amazing but I have a birthday party coming up!
Hi Miranda! I’m so glad you like this cake! To make it into cupcakes, I would line a muffin pan with cupcake liners. Then fill each to about 3/4 full with the cake batter. Bake them for approximately 20 minutes and then check for doneness. They should be mounded in the middle and spring back when gently pressed. Also, to make sure the batter doesn’t turn purple from the blueberries, you could make the batter without the blueberries, and add some to each cupcake before baking, gently pressing them into the batter. I have done this before and it worked great!
I don’t see flax in the recipe. Am I not reading it correctly?
You are reading it correctly. If you are referring to previous comments, the recipe has been updated.
I used the metric and wasn’t paying attention that the conversion is wrong. It says 188g of flour so I mixed everything up and it was super watery! I had to go back in and figure out how to correct it even though it was all mixed. So I’m baking it now and don’t have high hopes : (
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 pretty fluffy, which is sometimes surprising for vegan recipes. The glaze was really good too. Everyone in my house loved this — I will definitely be making this again!
Awesome cake.. made it for a vegan Friend. Definitely a keeper
Hi Parul! Thanks for your note. So glad you liked it! It’s one of my favorites too!
Hi! I don’t have any flax. Can I use a vegan egg replacer?
Sure, Jennifer. Vegan egg replacer will work.
“Tried this Vegan blueberry cake recipe last night and the taste was awesome. Simple recipe yet fantastic results. Thanks for sharing this nice cake recipe.
Hi! Do you have any suggestions for corn starch substitutions? Is it required in this recipe? I am, unfortunately, allergic to all corn derivatives.
Hi Kat! I’d recommend using a tapioca starch or potato starch in its place.
Thanks!
m
I made this today, and it’s fantastic! I only made the lemon sauce, not the glaze, but it was all that was needed. It was crunchy on the outside and moist on the inside. I used coconut yoghurt, but it didn’t taste like coconut at all.
So glad you liked it Mirjam. Also, I love coconut yogurt! 🙂
This cake looks marvelous…I can almost taste the sweet flavor with the lemon..my mouth is watering..yummmm. Thankyou.
This looks like one of the fluffiest and softest cakes EVER! How delicious!!
Hi Cassie. Thanks of your comment. I concur completely!
Sounds fantastic but we cannot have sugar, what can we substitute please.
It has been years since I’ve had a lemon-blueberry yogurt cake! My nana used to make a scrumptious one and now I have a way to revive those delicious memories! Only question, is it a normal sized Silk yogurt called for? The recipe says 8oz but the Silk yogurts are only 5.3oz?
Hi Robin. Thanks for your comment. I hope you love this cake as much as we do! Great catch on the yogurt. It should say 5.3 oz. I will adapt the recipe. 🙂
Hi Marly. This cake looks awesome! I am going to try it soon. Just wanted to let you know that the print link is not working.
Hi Kathy! Thanks for your comment. I hope you love this recipe as much as we do! I’ve already made it so many times…it’s a family favorite at this point. Thanks for letting me know about the print link. We’re on it!
Can you use coconut oil instead of veg oil?
I haven’t tried this myself, however, I wouldn’t hesitate to use coconut oil in place of vegetable oil in a recipe. Let me know how it goes!
This recipe was absolutely perfect! I followed it exactly and the loaf came out soft and most on the inside and crispy on the outside.
I’m so glad you liked this cake. It’s a favorite here, too!
This looks like the best most moist cake ever. So glad to have this yogurt to bake with and also to have you to create a recipe. Thanks!
Yes, moist on the inside, but a nice crispy crust too. Love it! Thanks so much, Ginny! Hugs!