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Vegan Lemon Blueberry Cake Recipe

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4.1 from 2 reviews

A moist and flavorful vegan lemon blueberry cake that combines tangy lemon zest and juice with burst-in-your-mouth blueberries in a tender, dairy-free batter. Perfect for a crowd or a simple dessert, this cake is easy to make and beautifully finished with an optional dusting of powdered sugar.

Ingredients

Dry Ingredients

  • 2 1/2 cups (315g) all-purpose plain flour (spoon and leveled; use gluten-free flour for a gluten-free option)
  • 1 1/4 cups (250g) granulated sugar
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt (optional)

Wet Ingredients

  • 3/4 cup (190g) dairy-free milk (room temperature)
  • 1/2 cup (125g) neutral flavored oil
  • 1/3 cup (80g) lemon juice (about 2 large or 3 medium lemons) plus zest of those lemons
  • 1 teaspoon vanilla bean paste (optional)

Fruit

  • 1 1/4 cups (190g) blueberries (fresh or frozen)

For Garnish

  • Powdered sugar / icing sugar (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (355°F) and line a 20 cm (8-inch) round cake pan with parchment paper to ensure easy removal later.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt until well blended with no lumps.
  3. Add Wet Ingredients: Pour in the dairy-free milk, neutral oil, lemon juice and zest, and vanilla bean paste if using. Stir the mixture gently until it is almost combined. The batter will be thick at first but will loosen after mixing for a few minutes.
  4. Fold in Blueberries: Gently fold in half of the blueberries to evenly distribute them without breaking them up.
  5. Prepare for Baking: Pour the batter into the prepared cake pan, then scatter the remaining blueberries on top and gently press some into the batter for a decorative look.
  6. Bake: Place the pan in the oven and bake for 50 minutes to 1 hour. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
  7. Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Serve: Just before serving, dust the cake with powdered sugar to add a touch of sweetness and an elegant finish.
  9. Storage: Store the cake in an airtight container at room temperature for up to 1 day, refrigerate for up to 3 days, or freeze for up to 1 month. Note that freezing may change the texture of the blueberries.

Notes

  • You can substitute all-purpose flour with a gluten-free flour blend if needed.
  • The cake batter will loosen after a few minutes of mixing, so don’t worry if it seems thick at first.
  • Use fresh or frozen blueberries depending on availability; both work well.
  • The lemon zest and juice from about 2 large or 3 medium lemons are needed to get the perfect tartness.
  • Dusting the top with powdered sugar is optional but adds a nice look and slight sweetness.
  • Store leftovers properly to maintain freshness, noting that freezing changes blueberry texture.

Find it online: https://recipeplenty.com/vegan-lemon-blueberry-cake-recipe/