One bowl vegan lemon blueberry cake which uses only 7 ingredients! This cake is fluffy, has the perfect crumb and isn't too sweet.
This cake is perfect for Spring or Summer, just like my Lemon Olive Oil Cake and Vegan Lemon Cake (layered) and Vegan Blueberry Muffins!
What to expect from this cake
This lemon blueberry cake is:
- Delicious, fluffy, moist and golden (all of the good things)!
- Incredibly easy to make
- Not too sweet because the lemon balances out the sugar (and there's no frosting)
- Stackable for a layer cake
- Naturally eggless and can be made gluten free
- Designed so the blueberries don't sink to the bottom!
Ingredients you'll need
This vegan lemon blueberry cake has no fancy ingredients! You'll need:
Granulated sugar is best for a light and fluffy cake. See the FAQ section below for alternatives.
Lemon juice and zest, preferably fresh. Alternatively, bottled lemon juice is fine. For a blueberry cake with less lemon flavor, check out my vegan blueberry bread recipe.
Neutral-flavored oil, such as sunflower, avocado or olive oil. Olive oil imparts a slight flavor, such as in my lemon olive oil cake.
Blueberries, fresh or frozen. If you use frozen blueberries, you don't need to thaw them but may need to bake the cake for 5 minutes longer.
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
Easy steps for making this cake
Simply add all the dry ingredients to a bowl and mix until combined. Add all the wet ingredients except the blueberries and mix until just before it's combined (there should still be some pockets of flour).
We aren't fully mixing the cake batter at this stage because we still need to mix it more later. We don't want to overmix the cake batter!
Then add the blueberries and fold them through the batter! I made this a thick batter which helps prevent all the blueberries from sinking to the bottom when we bake the cake.
The lemon cake batter is a scoopable consistency but isn't so thick that you need to flatten the top! Once you pour the batter into your cake pan, scatter the remaining blueberries on top and press some of them into the cake.
I pressed only some of the berries into the cake for appearance and stability but this is optional.
The cake is ready when the surface is golden brown and you can insert a skewer in the middle and there's no wet batter on it.
Customizing this cake
This vegan lemon blueberry cake will work with coconut sugar, however it completely changes the flavor profile. Imagine eating a caramel cake with a hint of lemon!
Check out the notes section in the gray recipe box at the bottom of this post
Yes, though keep in mind that it'll make the cake more dense.
I'd only recommend using a larger cake pan or bundt pan for this recipe. It's already a very thick cake so a smaller and taller cake tin may not bake in the middle.
This cake will bake in a loaf pan. However, I recommend baking it for 60-70 minutes, just like my lemon olive oil cake (which is the same recipe as this but without the blueberries).
If you'd like a multiple-layer cake, I recommend following my vegan lemon cake recipe but adding blueberries.
If you'd like muffins instead of a cake, I recommend baking my vegan lemon poppy seed muffins and adding blueberries. You can omit the poppy seeds if you prefer!
Yes, however I suggest using only ¾ cup (110g) of blueberries and omitting the blueberries on top.
You can top this cake with:
- Simple lemon icing used in my olive oil cake
- Passionfruit icing used for my passionfruit cake
- Vegan Cream cheese frosting used in my carrot cake recipe
- Whipped coconut cream
- Your favorite buttercream recipe
More light and zesty vegan desserts
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Vegan Lemon Blueberry Cake
Vegan Lemon Blueberry Cake
- 2 ½ cups (315g) all-purpose plain flour, (note 1 for gluten free)
- 1 ¼ cups (250g) granulated sugar
- 3 teaspoons baking powder
- Pinch of salt, optional
- ¾ cup (190g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- ⅓ cup (80g) lemon juice and zest, (about 2 large lemons or 3 medium lemons)
- 1 teaspoon vanilla extract, optional
- 1 ¼ cups (190g) blueberries, fresh or frozen
To serve (optional)
To make the cake:
- Preheat your oven to 180°C (355°F). Line or grease a 20 cm (8-inch) round cake pan.
- Add all the dry ingredients (flour, sugar, baking powder and salt) to a large mixing bowl and mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest and vanilla) and mix until just before it's combined.
- Add half of the blueberries and gently fold them through. Pour the batter into your prepared cake pan. Scatter the remaining blueberries on top and gently press some of them into the cake.
- Bake the cake for 50 minutes to 1 hour or until you can poke a skewer in the middle and there's no wet batter on it. This is a moist cake so some crumbs on your skewer are fine.
- Allow the cake to cool in the cake tin for 10 minutes then cool on a wire rack.
To serve the cake:
- Just before serving, dust the cake with powdered sugar (optional) and serve! The cake can be stored in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer for up to 1 month. If you freeze the cake, the texture of the blueberries will change.
- To make this vegan lemon cake gluten free, substitute the plain flour for 1 ⅔ cups (165g) almond flour / blanched almond meal and 1 cup (160g) gluten free all-purpose flour.
- Alternatively, you can enjoy the cake plain, topped with fresh berries or a light dusting of powdered / icing sugar.
This recipe was originally published in 2019 and updated in 2021 for simplicity.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.
This is just the best cake i have ever made, thank you. Whilst simple to make it delivers a refined taste that pleases and surprises in equal measure. I make it once a week now, just epic.
I’m so excited to make this beauty and wanted to know what is the best oil to use for this?
Hi Camille! I personally like using a light-flavored olive oil for this cake as it gives the cake a beautiful golden color! However, I've also baked it with vegetable oil to avocado oil and they both work well. I just wouldn't recommend coconut oil - I hope that helps!
This cake is delicious! Thank you for putting out a healthier cake. I usually put less sugar but this is on repeat. I prefer it without a lemon glaze or any extra sugar and with fresh fruit on top instead , in addition to the fruit in the cake. Just made multiple today to freeze for a rainy day and one to eat now! The lemon flavor is awesome! I’m hoping the texture of the blueberries is acceptable but we’ll see!
Can you b use chickpea or millet flour to make this cake?
Hi Rose, I don't have much experience baking sweet cakes with chickpea or millet flour so I'm not 100% sure. However, I've read that it needs to be used in a different amount to regular flour and may change it's texture/flavor.
Is it possible to substitute applesauce or ripe bananas for the oil?
Hi Sheri, I suspect that it would make the cake very dense, however I haven't tried it so I'm not 100% sure.
Julie Grodsky says
LOVED this recipe!! This time I’m making it in cupcake form for a very special birthday!! I’ll post pictures!!
Do you think the recipe is suitable for about a dozen cupcakes?? Thank you!
Aw, thanks Julie! That makes me so happy to hear! This recipe makes about 15-18 cupcakes so you can either have extra cupcakes or scale down the recipe. I hope that helps and that you enjoy celebrating the birthday!
I followed your recipe exactly and the cake over flowed from the 8-inch round cake pan!!!!!!!!! 😫😫😫😫
Oh no! It sounds like your 8-inch cake pan was too short. The one I used was 4-inch (10 cm) tall and a 3-inch (7.5 cm) pan will also work. A 2-inch (5cm) cake pan would definitely be too short.
Do you use a round pan for more even cooking? Do you think if I used a square pan it would not cook properly? I want to be able to make equal size pieces and wrap to give and share. I am not sure the triangle shape of the pieces will do well in wrapping.
This looks delicious and I look forward to making it soon!!
Hi Beatrice, this cake will still bake well in a square pan! If you're using an 8-inch square pan, your final cake will be slightly shorter. An 8-inch square pan actually has more surface area than an 8-inch round pan so it should bake even better. I hope that helps!
I baked this cake for the office last night. Everyone agreed, it was an amazing cake. Not heavy like other vegan cakes, full of flavour and as the baker; it was easy and a joy to make.
I used a Bundt tin, and the outside of the cake was a little darker - but a lot of people commented that they liked the texture. Next time, I will look to reduce the temperature to 160 degrees (I have a fan assisted oven and wish that I had read one of the comments below) and bake a little longer to compensate for the lower temperature.
A few Vegan's asked what oil I used. I used Morrison's vegetable oil and Morrison's Sweetened Soya Milk, in case anyone from the UK is looking to bake.
This recipe has now been added to my cookbook for future bakes. Thank you so much for sharing with us.
Hi Nicolas, it's great to hear that you and everyone in your office loved this cake! Good idea about reducing the temperature but I'm glad that it still worked nevertheless. And thanks a lot for the tips about UK products. Thank you so much for your feedback 🙂
This is my favorite lemon blueberry cake recipe - it's my go-to recipe when we need a sweet treat! So light and fluffy - great flavor. I mostly make it exactly like the recipe, but I have also made it as a lemon raspberry cake and a lemon strawberry cake!! It turns out perfectly every time! I find that I need to bake it a little longer..but that could just be my oven...
I have made this recipe multiple times and it's always a hit! It's a straightforward recipe and the cake is so full of flavour. I use the gf flour options and it really works! Thank you for this recipe!!
Hi Alzena, that's great feedback about the gluten-free version and I'm so happy that you've made it many times! Thank you so much!!
thanks for the recipe, perfect for my daughter's birthday. Is the 180c for the oven fan assisted or not?
Hi Jo, the 180C is for a conventional oven :).
I've tried quite a few recipes for vegan cakes, and this one is the best so far.I've made it with fresh blueberries,it was very delicious and I've made it with frozen raspberries,it was amazing,the whole family loved it. For my daughter's birthday, I plan to make it as a two or three layer cake. I will use a classic vegan buttercream frosting and I will cover and decorate the cake with fondant.Hope it turns out well.
Aw what a compliment!! It's great that you've made this a few times already. Yes, this recipe works well as a layered cake with frosting and fondant! The cake can be baked in seperate tins, or as a whole and cut it into layers. Let me know if there's anything I can do to help!
This was a super quick and easy cake. I only used 1/2 cup cane sugar and 1/2 cup coconut sugar and it was still good, the lemon really comes out nicely and so you don’t need much sugar. I also used gluten free baking flour and it did not make any difference. Also added total 2 cups of fresh blueberries because I love blueberries :). The cake was super moist and best when eaten warm for breakfast. Also ate it with vegan vanilla bean ice cream and makes for a good dessert. Will definitely be adding this one to my fav vegan bakes recipe list !!!
That sounds wonderful! I'm glad that you enjoyed it with some coconut sugar and gluten-free flour. Thanks so much for your great feedback Siddhi!
Can I use honey instead of sugar? If so how much honey would I use?
Hi Christina, I think a liquid sweetener will be too heavy as a 1:1 replacement for this cake (and most cakes). However, if you change the amounts of the other ingredients, it may work.
I’ve tried a couple of times and it is very sweet. The texture and the lemon with blueberries is amazing, but there is this one thing I did not get right yet: the sugar. I put less than 1 cup and is still very sweet. I’ll keep trying and if I find a nice amount (that is especially suitable for small kids) I’ll share here in case other moms would like.
Hi Mirian, thanks for your feedback. You're welcome to adjust the sugar to your tastes! Some people found this cake to be just right whereas others said it wasn't too sweet! Let me know how you go with reducing the sugar further as I know that reducing sugar can impact a cake's texture and moisture levels. Thanks for letting me know your experience.
I always add about 175 grams of sugar (instead of 250) - that way it tastes perfect to me! The texture is still really good, and it's my husband's absolute favorite dessert 🙂
Shu Xian says
Hi Anthea, do u think this recipe will work with 50% Almond meal and 50% oat flour or superfine Wholegrain flour?
I'm not sure if it will work with oat flour but I think it will work with 50% wholegrain flour. I hope that helps and let me know how you go!
Turned out well, easy to make. Took to a baby shower and everyone loved it!
That's amazing to hear Amanda, thanks so much for your comment!