Lemon Blueberry Cake
If you fancy a cake that is light, fresh and moist, this vegan lemon blueberry cake is just the thing for you. It combines the tangy freshness of lemons with the fruity aroma of blueberries – for a summery treat. This quick and easy recipe makes a moist vegan cake that is perfect for breakfast, for a special occasion or simply to enjoy with a coffee.
When life gives you lemons, …
…then grab some blueberries and bake this moist vegan cake! This vegan lemon-blueberry loaf cake is made without butter or eggs – meaning it is dairy-free and eggless. Instead, plant-based yogurt and oil create a tender, juicy batter.
Even with whole wheat flour, the cake stays wonderfully moist and flavorful—perfectly complemented by a fresh lemon-blueberry glaze.
Blueberries and lemons simply go perfectly together. As I write this, I’m reminded of the three ice cream flavors I always chose as a kid: lemon, blueberry, and chocolate. Funny how some things stick with you—though I’m not as keen on the fruit-and-chocolate combo anymore.
Vegan baking
Ten years ago, the words “vegan baking” would have meant complicated, boring, and dry to me.
Luckily, times have changed. Here’s a vegan cake recipe that proves otherwise: super simple, delicious, and delightfully moist. It really doesn’t taste vegan at all. Other favorites include a moist vegan marble cake or a fluffy vegan coconut brioche.
Pat-a-cake, pat-a-cake baker’s man
Bake me a cake as fast as you can! This recipe for a vegan lemon blueberry cake is really easy and quick – but of course, you have to consider the baking time. The preparation itself is so simple: combine sugar, yogurt, oil, lemon juice, and zest, add flour, baking powder, and the fresh or frozen blueberries, stir, put in a baking dish, and bake. And then add the glaze which is made by simply blending three ingredients.
By the way, whole wheat flour is used in this recipe. You won’t notice it in the taste—promise—but thanks to the fiber, it makes the cake just a bit “healthier” and more gut-friendly.
Of course, you can also bake it entirely with “normal” white flour, or make it entirely with wholemeal flour. Whichever way you choose: Enjoy your vegan lemon blueberry loaf cake.
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Vegan Lemon Blueberry Cake, simple & moist
Equipment
- mini blender *)
- cake tester *)
Ingredients
Ingredients for a cake tin approx. 28 x 11 cm (11 x 4.5 inch) big
- 170 g sugar
- 250 g (soy) yogurt unsweetened
- 110 ml rapeseed oil or sunflower oil
- 1 lemon organic! The juice from it (it should be at least 50 ml or 1.7 oz or 3.5 tbsp), if it is a little more that's fine too) and the grated zest
- 150 g all-purpose flour
- 150 g whole wheat flour
- 1 tbsp baking powder
- 100 g blueberries fresh or frozen
Glaze
- 2 tbsp blueberries fresh or frozen
- 1 squeeze lemon juice not more, otherwise the glaze becomes too liquid and hardens badly
- 125 g icing sugar
Instructions
- Preheat the oven to 180 degrees (360 F), top/bottom heat.
- Meanwhile, mix together the sugar, soy yogurt, oil, lemon juice, and zest (I usually do this with my kitchen machine).
- Next, add both types of flour (white flour and wholemeal flour) and the baking powder. Continue stirring.
- Then stir in the blueberries
- Brush the baking tin with oil and pour in the batter.
- Bake on the middle rack for about 50 minutes. Do the test: poke a cake tester or sth. similar thin and long and heatproof into the cake and see if the batter sticks to it = continue baking, or not = done.
- When the cake is ready, turn off the oven, open the door and let the cake cool down a bit.
- For the frosting, blend the blueberries, lemon juice, and powdered sugar in a small blender. Pour the frosting over the still-warm cake to “soak” it, or over the cooled cake for a bit thicker icing.
Notes
- The size of my loaf tin is 25 x 11.5 x 7 cm (9.8 x 4.5 x 2.8 inches). It is like an 1.25 lb loaf pan.
- The cake tastes nice and fresh for a few days. It is best to store the lemon cake in a sealed cake container or a large Tupperware container in the fridge.