Vegan Lemon Blueberry Cake That’s Fluffy, Moist & Eggless

There’s something about lemon and blueberries that just feels like sunshine. One Sunday afternoon, I was standing in my kitchen, apron on, craving something bright, zesty, and full of joy—but I didn’t want anything heavy or fussy. So, I grabbed my bowl, squeezed some lemons, tossed in a handful of juicy blueberries, and let my wooden spoon do the work. What came out of the oven was nothing short of stunning: a moist, fluffy vegan lemon blueberry cake that became an instant favorite in my house.

Whether you’re a seasoned plant-based baker or just baking dairy-free for a friend, this is the kind of cake that makes you fall in love—with the ingredients, the simplicity, and that first bite.

💛 Why You’ll Love This Vegan Lemon Blueberry Cake

This cake is a keeper. It’s easy, it’s bright, and it checks every box:

• 🍋 Zesty lemon flavor that cuts through the sweetness in the best way
• 🫐 Fresh blueberries burst in every bite, adding texture and juiciness
• 🌱 100% vegan, no eggs, no dairy, no fuss
• 🧁 One bowl, no mixer—easy cleanup means more time for cake
• 🧊 Freezer-friendly for make-ahead magic
• 🥄 Perfect for brunch spreads, spring parties, or a cozy coffee break

If you’re looking for a dessert that feels both special and low-effort, this is it. I often serve it after a hearty meal like my creamy dairy-free mac and cheese or alongside mini almond coffee cake bites for a dessert platter that everyone raves about.

This cake is all about balance: bright but not sour, sweet but not too much. The texture? Think tender, moist, and just dense enough to hold together without being heavy. And with no complicated techniques or hard-to-find ingredients, it’s as easy as it is delicious.

🥣 Ingredients & Substitutions for Vegan Lemon Blueberry Cake

🧺 Pantry Essentials for This Cake

These simple ingredients come together in one bowl, making prep a breeze.

• All-purpose flour – Light and reliable. You can also use 1:1 gluten-free baking flour.
• Cane sugar – Or substitute coconut sugar for a slightly deeper flavor.
• Baking powder – Gives the cake its lift.
• Salt – Just a pinch to balance sweetness.
• Lemon zest & juice – Fresh is best! It gives this cake its stunning citrus flavor.
• Plant-based milk – I use almond or oat milk.
• Neutral oil – Like grapeseed or avocado oil for moisture.
• Vanilla extract – Adds warmth and depth.
• Fresh blueberries – Rinse and pat dry before folding in. Frozen work too (no thawing needed).

🔁 Easy Substitutions & Allergy Swaps

• Gluten-free option: Use a 1:1 gluten-free flour blend. I’ve tested it and it works beautifully.
• No oil? Sub applesauce (same amount) for a low-fat version, though texture will be a bit softer.
• Sugar swap: Coconut sugar or maple syrup works—reduce milk slightly if using a liquid sweetener.
• Lemon zest tip: Microplane it fine—this is where all that flavor hides!

👩‍🍳 Step-by-Step Instructions

This is a classic mix-and-bake kind of recipe. No mixer, no stress.

1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add wet ingredients: plant milk, oil, lemon juice, zest, and vanilla. Stir just until combined.
4. Gently fold in blueberries using a spatula. Don’t overmix!
5. Pour into pan and smooth the top. Optional: sprinkle extra berries on top.
6. Bake for 45–50 minutes or until a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Slice, serve, and smile.

If you loved this, you might want to try it alongside my fluffy vegan cloud bread for a dreamy brunch combo.

🧊 Storage & Freezing Tips

• Counter: Store in an airtight container for up to 3 days.
• Fridge: Keeps for 5–6 days (great cold, too).
• Freezer: Wrap slices individually in parchment and freeze for up to 2 months.

Pro tip: Toast a frozen slice and top with vegan butter or coconut whipped cream—instant joy.

🍽 Serving Suggestions & Notes

• Drizzle with a lemon glaze: mix ½ cup powdered sugar with 1–2 tbsp lemon juice.
• Top with coconut whipped cream and fresh berries for a showstopper brunch treat.
• Serve with tea, iced coffee, or a cold glass of almond milk.

This cake also pairs wonderfully with savory dishes like my 90-second gluten-free bread or vegan gluten-free bread loaf for a brunch spread that impresses.

🧰 Tools You’ll Need

• Mixing bowl
• Whisk or wooden spoon
• Loaf pan (8×4 or 9×5 works)
• Microplane zester
• Cooling rack
• Spatula
• Parchment paper (optional)

🥗 Nutrition Info (per slice, based on 10 servings)

Nutrient	Amount
Serving Size	1 slice
Calories	235
Sugar	14g
Sodium	170mg
Fat	9g
Saturated Fat	1g
Unsaturated Fat	8g
Trans Fat	0g
Cholesterol	0mg
Carbohydrates	35g
Fiber	2g
Protein	3g

👩‍🍳 Vegan Baking Tips & Troubleshooting

🧁 How to Nail the Perfect Texture

A common concern with vegan cakes is ending up with a gummy or dense crumb. But don’t worry—this one’s tender, springy, and light, and here’s how to get it just right:

• Measure your flour properly. Always spoon it into the measuring cup and level it off. Scooping packs it down and makes the cake too dry.
• Don’t overmix. Once the wet and dry ingredients come together, stir until just combined. Overmixing activates the gluten and can make the cake tough.
• Check oven temp. An oven thermometer is your secret weapon. Many ovens run hot or cool—350°F should be accurate for an even rise.

One more tip: zest the lemon right over the bowl. That way, all those oils land where they belong—infused into the batter, not your counter.

😩 What to Do If Your Blueberries Sink

If your berries always end up at the bottom, you’re not alone—it’s a classic baking battle.

Here’s how to keep them floating beautifully throughout the loaf:

• Toss blueberries in 1 tablespoon of flour before folding them into the batter. It helps them grip the batter and stay suspended.
• Don’t add too early. Fold them in gently at the very end.
• Use smaller berries. Jumbo ones are heavier and sink faster. Wild blueberries are perfect here.

Still nervous? Try using frozen berries—don’t thaw them. They’re more firm and hold their shape better during baking.

Love a good blueberry trick? You’ll find more in my gluten-free sourdough loaf, where I sneak them in with lemon zest for a surprising breakfast twist.

📌 Bonus Tip

If your cake is browning too quickly but still underdone in the center, tent it with foil around the 35-minute mark. That keeps the top golden without overbaking.

And if you’re planning a brunch spread, serve slices alongside my cloud bread gluten-free recipe—they look gorgeous side-by-side on a platter.

✨ Variations & Fun Twists on This Vegan Lemon Blueberry Cake

🧁 Make It Gluten-Free (or Sugar-Free!)

This cake is already dairy- and egg-free, but it’s super flexible beyond that. Whether you’re baking for a specific diet or just want to try something new, here are my favorite tweaks:

• Gluten-Free Version: Swap the flour for a 1:1 gluten-free baking blend (like Bob’s Red Mill). I’ve tested this using my go-to from the vegan gluten-free bread recipe, and it turns out moist, fluffy, and golden every time.
• Sugar-Free Option: Replace cane sugar with granulated monk fruit or stevia blend. Just make sure your substitute measures 1:1 for sugar and doesn’t overpower the lemon.
• Oil-Free? Yes, it works! Use equal parts unsweetened applesauce. The crumb will be a bit more moist and soft, but still delicious.

And don’t skip that lemon zest—it’s the soul of the cake.

🧁 Make It Mini or Fancy

This cake loves a little creativity. Here are ways to dress it up or remix it:

• Cupcakes or Muffins: Pour into a muffin tin and bake for 18–22 minutes. This version is great for parties or packed lunches.
• Layer Cake: Double the recipe, split it between two round cake pans, and bake for 30–35 minutes. Add lemon buttercream or coconut whipped frosting for a stunning celebration cake.
• Add-ins: Fold in chopped nuts, a swirl of vegan cream cheese, or drizzle the top with lemon glaze for extra flair.

Hosting a tea party? Pair these lemony slices with my one-bowl no eggs lemon blueberry cake for a citrus duo everyone will rave about.

❓ Vegan Lemon Blueberry Cake FAQs

For more plant-based freezer-friendly options, check out my 3-ingredient bread rolls—a cozy, crusty companion to this sweet treat.

💬 Conclusion

This vegan lemon blueberry cake isn’t just a recipe—it’s a mood. It’s sunshine in a slice. It’s the cake I crave when I need something sweet, light, and feel-good. It’s the kind of dessert that doesn’t sit heavy, tastes even better the next day, and works for everything from birthdays to brunch.

Thanks for baking with me in my cozy kitchen! If you try this cake, tag me on social or drop a comment—I’d love to hear how it turned out.

✨ Follow me on Pinterest for more comforting bakes and easy vegan recipes you’ll want on repeat: pinterest.com/mialoafrecipe

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