Bright Moist Vegan Lemon Blueberry Cake Made Easy

A sunny lemon cake dotted with juicy blueberries is hard to resist. This vegan version keeps all the moisture and zing you love, without eggs or dairy. It’s simple enough for a weekday bake, but special enough for birthdays, brunches, or afternoon tea.

The batter comes together in one bowl, the crumb stays tender for days, and the lemon glaze gives it a glossy, bakery-style finish. If you’re new to vegan baking, this is a great place to start.

Why This Recipe Works

This cake uses a blend of plant milk, oil, and lemon for a moist, tender crumb. Instead of eggs, it relies on an acid-base reaction—lemon juice and vinegar with baking soda—to create lift and a light texture.

A touch of cornstarch adds structure so the cake slices cleanly. Folding the blueberries with a bit of flour helps keep them from sinking. The glaze locks in moisture and adds bright citrus flavor.

Ingredients

• Dry Ingredients:
  • 2 cups (250 g) all-purpose flour
  • 1/4 cup (30 g) cornstarch
  • 1 cup (200 g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • Zest of 2 medium lemons (about 2 tbsp)
• Wet Ingredients:
  • 1 cup (240 ml) unsweetened almond milk or oat milk
  • 2 tbsp fresh lemon juice
  • 1 tsp apple cider vinegar or white vinegar
  • 1/2 cup (120 ml) neutral oil (such as sunflower, canola, or light olive oil)
  • 1/4 cup (60 g) unsweetened applesauce
  • 2 tsp pure vanilla extract
• Blueberries:
  • 1 1/2 cups (225 g) fresh blueberries (or frozen, unthawed)
  • 1 tbsp flour (for tossing berries)
• Lemon Glaze:
  • 1 cup (120 g) powdered sugar
  • 2–3 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional for extra zing)

Step-by-Step Instructions

1. Prep the pan and oven. Preheat the oven to 350°F (175°C).

   Grease a 9-inch round cake pan (or 8×8-inch square pan) and line the bottom with parchment. This helps the cake release cleanly.

2. Combine plant milk and acids. In a measuring cup, stir together almond milk, lemon juice, and vinegar. Let it sit for 2–3 minutes to curdle slightly.

   This creates a vegan “buttermilk” that keeps the crumb tender.

3. Mix dry ingredients. In a large bowl, whisk flour, cornstarch, sugar, baking powder, baking soda, salt, and lemon zest until well combined and fluffy.
4. Add wet ingredients. Pour the curdled milk into the dry mix along with oil, applesauce, and vanilla. Whisk until just smooth. Do not overmix; a few small lumps are fine.
5. Prep the blueberries. Toss the blueberries with 1 tablespoon of flour. This light coating helps them stay suspended so they don’t sink to the bottom.
6. Fold in berries. Gently fold blueberries into the batter with a spatula, taking care not to break them, especially if using frozen berries.
7. Fill the pan. Scrape the batter into the prepared pan and smooth the top.

   Tap the pan lightly on the counter to remove large air bubbles.

8. Bake. Bake for 32–38 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out with a few moist crumbs. If using frozen berries, plan for the longer bake time.
9. Cool. Let the cake cool in the pan for 10 minutes, then run a knife around the edge, turn out onto a rack, and peel off the parchment. Cool completely before glazing.
10. Make the glaze. Whisk powdered sugar with 2 tablespoons lemon juice.

    Add more juice drop by drop until thick but pourable. Stir in zest if using.

11. Glaze and set. Pour the glaze over the cooled cake, letting it drip down the sides. Let it set for 15–20 minutes before slicing.

How to Store

• Room temperature: Keep covered at room temp for up to 2 days.

  The glaze helps keep the cake moist.

• Refrigerator: Store slices in an airtight container for 4–5 days. Let them come to room temperature before serving for best texture.
• Freezer: Freeze unglazed slices, wrapped well, for up to 2 months. Thaw in the fridge overnight, then glaze before serving.

Health Benefits

• Dairy-free and egg-free: Great for those with dairy or egg allergies and for anyone looking to reduce animal products.
• Lower in saturated fat: Using oil instead of butter typically reduces saturated fat while keeping the crumb tender.
• Blueberries bring antioxidants: Blueberries offer vitamin C and polyphenols that support overall wellness.
• Lemon adds vitamin C: The lemon juice and zest add brightness and a small vitamin C bump.

Pitfalls to Watch Out For

• Overmixing the batter: This can make the cake tough.

  Mix until just combined.

• Sinking blueberries: Toss them in flour and avoid adding to a runny, overmixed batter.
• Cutting while warm: The cake can crumble if sliced hot. Cool fully before glazing and cutting.
• Too-thin glaze: Add lemon juice slowly. If it’s runny, whisk in more powdered sugar a tablespoon at a time.
• Uneven baking: Use the center rack and avoid opening the oven door in the first 20 minutes.

Recipe Variations

• Lemon Poppy Seed Blueberry Cake: Add 1 1/2 tablespoons poppy seeds to the dry ingredients for a subtle crunch.
• Gluten-free: Use a 1:1 gluten-free baking flour blend that contains xanthan gum.

  Add 2–3 extra tablespoons plant milk if the batter seems thick.

• Coconut Lemon: Swap 1/2 cup of the flour for fine shredded coconut and use coconut milk for the plant milk.
• Bundt cake: Double the recipe and bake in a well-greased 10–12 cup Bundt pan for 45–55 minutes.
• Streusel topping: Mix 1/3 cup flour, 1/3 cup sugar, 3 tbsp cold vegan butter, and a pinch of salt. Crumble over the batter before baking.
• Sugar swaps: Replace granulated sugar with coconut sugar for a deeper flavor and slightly darker crumb.

FAQ

Can I use frozen blueberries?

Yes. Use them straight from the freezer and toss with flour as directed.

Don’t thaw, or they’ll bleed color and add extra moisture to the batter.

What can I use instead of applesauce?

Use an equal amount of mashed ripe banana (expect a mild banana note), vegan yogurt, or an extra 2 tablespoons oil plus 2 tablespoons plant milk.

Can I make cupcakes instead?

Absolutely. Divide the batter into 12 lined muffin cups and bake at 350°F (175°C) for 18–22 minutes. Glaze or frost once cooled.

How do I get a stronger lemon flavor?

Add an extra tablespoon of zest to the batter and use lemon zest in the glaze.

You can also stir in 1/4 teaspoon lemon extract, but use it sparingly—it’s potent.

Why is my cake dense?

Common causes are overmixing, expired leaveners, or not enough acidity. Check that your baking powder and soda are fresh, and include both lemon juice and vinegar.

Can I reduce the sugar?

Yes, reduce by up to 1/4 cup without major texture changes. Keep in mind that sugar affects moisture and tenderness, so larger cuts may make the cake drier.

What frosting goes well besides glaze?

A light vegan cream cheese frosting is excellent.

Beat vegan cream cheese with vegan butter, powdered sugar, vanilla, and a squeeze of lemon until fluffy.

Do I need a stand mixer?

No. A whisk and a spatula are enough. This batter comes together quickly by hand.

Final Thoughts

This Vegan Lemon Blueberry Cake balances bright citrus with bursts of sweet berries and a tender crumb that stays moist.

It’s easy to bake, forgiving, and adaptable for any occasion. Whether you glaze it simply or dress it up with frosting, it delivers consistent results and fresh, sunny flavor. Keep a bag of blueberries in the freezer and lemons on hand, and you’ll be ready to bake this crowd-pleaser anytime.