Vegan Lemon Blueberry Cake

One bowl vegan lemon blueberry cake which uses only 7 ingredients! This cake is fluffy, has the perfect crumb and isn't too sweet.

Cuisine American, Vegan

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 338

Author Anthea

2 ½ cups (315g) all-purpose plain flour spoon and leveled (note 1 for gluten free)
1 ¼ cups (250g) granulated sugar
3 teaspoons baking powder
⅛ teaspoon salt optional
¾ cup (190g) dairy-free milk
½ cup (125g) neutral flavored oil
⅓ cup (80g) lemon juice and zest of those lemons (overall, you'll need about 2 large lemons or 3 medium lemons, note 2)
1 teaspoon vanilla extract optional
1 ¼ cups (190g) blueberries fresh or frozen

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. Initially, the batter will be thick but it will loosen up after a few minutes.
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 insert a toothpick in the middle and there's no wet batter on it. This is a moist cake so some crumbs on your toothpick are fine.
Allow the cake to cool in the cake tin for 10 minutes then cool on a wire rack.

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 blueberry cake gluten-free, substitute the flour for 1 2/3 cups (165g) almond flour (blanched almond meal in UK/Aus) and 1 cup (160g) gluten free all-purpose flour. This cake also works well with King Arthur's measure for measure flour as a 1:1 replacement for regular flour. Other gluten-free flour blends may produce different results. If you're making the gluten-free version, it's best to bake it for around 60 minutes.
Don't be tempted to add more lemon juice. If you add too much lemon juice, it will make the cake gooey, and it won't bake through. If you want extra lemon flavor, add more lemon zest.
Alternatively, you can enjoy the cake plain or topped with fresh berries.