Description
A bright, zesty vegan lemon blueberry cake that’s moist, fluffy, and packed with fresh berries. One bowl, no dairy, no eggs—just pure joy.
Ingredients
1 ¾ cups all-purpose flour
¾ cup cane sugar
2 tsp baking powder
½ tsp salt
¾ cup plant-based milk
⅓ cup neutral oil
2 tbsp lemon zest
3 tbsp lemon juice
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add plant milk, oil, lemon juice, zest, and vanilla. Stir until just combined.
4. Fold in the blueberries gently.
5. Pour into the pan and smooth the top.
6. Bake 45–50 minutes or until a toothpick comes out clean.
7. Cool in pan 10 minutes, then transfer to wire rack.
8. Slice and enjoy!
Notes
Use fresh lemon juice and zest for maximum flavor.
Frozen blueberries can be used—no need to thaw.
Top with lemon glaze or whipped coconut cream for a treat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 14
- Sodium: 170
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 0