Vegan Blueberry Lemon Cake
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!
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!
Key Ingredients
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.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- 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
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:
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!
Subscribe and get a free Easy Vegan Recipes eBook
Plus our latest vegan recipes, delivered right to your inbox!
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 tablespoons fresh lemon zest
- ⅔ cup vegetable oil
- 1 ¾ cups water
- 2 tablespoons apple cider vinegar
- 1 ½ cups frozen blueberries
Lemon Glaze
- 1 ½ cups powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon 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 two fresh lemons to create 2 tablespoons of lemon zest.
- In a separate bowl combine vegetable oil, water, lemon zest, and vinegar. Stir to combine. Add lemon juice 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 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 is baking prepare the Lemon Glaze by combining powdered sugar with the lemon zest and lemon juice. Stir to combine. 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.
“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!