This Vegan Blueberry Lemon Cake combines two iconic flavors into one simple yet show-stopping bundt cake! The cake crumb has an intense lemon flavor with tons of sweet blueberries mixed throughout and topped with a simple blueberry glaze. It’s summertime in every bite!
With fresh lemons and freshly picked blueberries in the refrigerator, a simple vegan lemon blueberry cake was just the thing to bring to our 4th of July picnic.
I like to keep my plant-based dessert recipes simple and easy, and this cake is exactly that. There’s no need for extra buttercream frosting or double layers. It’s a quick bundt cake recipe topped with an easy-to-make blueberry glaze. It reminds me of a dressed-up blueberry muffin!
If you love this vegan lemon blueberry cake, then you have to try these other vegan cake recipes:
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💗 Why You’ll Love This Recipe
- Simple Wholesome Ingredients
- Light, Fluffy, and Moist Cake
- Fresh and Vibrant Flavors
- Easy Blueberry Glaze
🥣 Ingredients and Notes
Unsweetened Dairy-Free: I used unsweetened almond milk in this recipe. You may choose any dairy-free milk of your choice. I suggest using one that is not vanilla flavored or sweetened so it does not overpower the other flavors in the cake.
Vegan Yogurt: Use the plain vegan yogurt of your choice. Cashew yogurt, oat milk yogurt, or soy yogurt all work. The yogurt helps to make this cake extra moist.
Lemon Juice and Zest: Freshly squeezed lemon juice gives this cake a bright flavor.
Lemon Extract: Really amplifies the lemon flavor of the cake. I don’t recommend skipping this ingredient.
All-Purpose Flour: You can also use white whole wheat flour to make this recipe whole grain.
Baking Powder, Baking Soda, and Salt: The baking powder and baking soda help this cake to rise and create a fluffy texture.
Vegan Butter: Earth’s Balance vegan baking sticks is the best for baking.
Organic Cane Sugar: Using organic sugar ensures that it is vegan-friendly.
Blueberries: Fresh or frozen blueberries can be used.
Blueberry Glaze
Fresh Blueberries: Fresh blueberries bring all the vibrant blueberry flavor to this glaze.
Powdered Sugar: Sweetens the glaze. Use organic to ensure that it is vegan-friendly.
Vanilla Extract: Brings out the natural sweetness of the blueberries.
Lemon Juice: Fresh lemon juice in the glaze ties all the flavors together.
👩🏻🍳 How to Make Vegan Blueberry Lemon Cake
Preparing the Cake
- Preheat the oven to 350° Fahrenheit, and grease and flour a 10-inch bundt cake pan.
- Whisk together the dairy-free milk, vegan yogurt, lemon juice, and lemon extract in a small mixing bowl.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl.
- In a separate bowl or stand mixer with the paddle attachment, beat together the room-temperature vegan butter and sugar until light and fluffy, about 1-2 minutes.
- On low speed, slowly add the milk mixture, adding a small amount at a time until it is completely incorporated.
- Add a third of the flour mixture, beating on high speed. Continue to add the flour until it has all been incorporated.
- Gently fold the blueberries into the batter with a spatula.
- Add the batter to the bundt cake pan, smoothing out the top so that is even.
- Bake on the center rack of the oven for about 50 minutes or until golden brown on top and a toothpick inserted into the cake comes out clean.
- Allow the cake to cool completely in the pan. Use a butter knife to loosen the cake from the sides of the pan.
mon juice, and lemon extract in a 
Making the Blueberry Glaze
- While the cake is cooling, prepare the glaze. Add the blueberries to a small saucepan over medium heat. Use a potato masher to crush the berries, and stir until all of the juices have been released.
- Place a mesh sieve over a bowl. Transfer the blueberry mixture to the sieve. Using a spatula, allow the puree to pass through the sieve while separating the skins.
- Refrigerate the blueberry puree to allow it to cool.
- Sift one cup of powdered sugar into a medium bowl. Add 1-2 tablespoons of the blueberry puree and whisk together to form a paste.
- Add one tablespoon of lemon juice until a smooth consistency forms.
Putting it Together
- When the cake is completely cool, turn the cake pan upside down onto a cake stand and carefully allow the cake to release.
- Pour the blueberry glaze over the top. Allow the glaze to harden a bit before cutting and serving.
📝 Expert Tips
- Greasing and flouring the bundt cake pan is crucial to ensure the cake releases easily after baking. Use a pastry brush to evenly coat the entire surface of the pan with melted vegan butter or oil. Then dust the pan with flour, tapping out any excess. This step helps prevent the cake from sticking to the pan.
- Bring your vegan butter, non-dairy milk, and other ingredients to room temperature before starting the recipe. This allows for better incorporation of ingredients and promotes even baking.
- Once the cake has cooled completely, add a glaze. Applying the glaze while the cake is warm can cause it to become too runny and melt.
❓ FAQS
Sifting the flour allows it to combine more easily with the other ingredients. I sift the flour with baking powder, baking soda, and salt. This helps to incorporate the other ingredients into the flour evenly.
To help your blueberries not get lost in the batter, toss them in a tablespoon of flour before folding them into the batter.
Make this recipe gluten-free by using gluten-free 1:1 baking flour.
🍴 How to Serve
- Slice the cake into individual servings using a sharp knife.
- Serve on dessert plates.
- Accompany this cake with a scoop of vegan vanilla ice cream or a dollop of vegan whipped cream for added decadence.
- Serve with a warm Vanilla Soy Latte or a cup of tea.
❄️ How to Store and Freeze
- If you have a cake container with a lid, it can provide an extra layer of protection against moisture and air. Ensure the container is clean and dry before placing the cake inside.
- It is best to store your vegan blueberry cake in the refrigerator to maintain its freshness.
- Consuming this cake within 2-3 days of baking is best. Beyond that time, the cake may dry out or lose its freshness.
- If you want to store the cake for a more extended period, you can freeze it. Wrap the cake tightly in plastic wrap and place it in an airtight freezer bag or container. Label the cake with the date and name for easy identification. It will last up to 2-3 months in the freezer.
- To thaw the frozen vegan blueberry lemon cake, remove it from the freezer and let it sit at room temperature for a few hours or overnight in the refrigerator.
😋 More Vegan Cake Recipes!
🎥 Video
🍽 Serving Size
This cake makes 12-16 servings, depending on the size of each cake slice.
Recipe
Vegan Blueberry Lemon Cake
Equipment
Ingredients
Lemon Blueberry Cake
- 1 cup unsweetened dairy-free milk
- ⅓ cup plain vegan yogurt
- ¼ cup fresh lemon juice
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup vegan butter at room temerature
- 1 ¾ cup organic cane sugar
- 1 ½ cups blueberries fresh or frozen
Blueberry Glaze
- 1 cup blueberries fresh or frozen
- 1 ½ cups organic powdered sugar
- 1 teaspoon vanilla extract
- 1-4 tbsp lemon juice
Instructions
- Preheat the oven to 350° Fahrenheit, and grease a 10-inch bundt cake pan.
- Whisk together the dairy-free milk, vegan yogurt, lemon juice, and lemon extract in a small mixing bowl.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl.
- In a separate bowl or stand mixer with the paddle attachment, beat together the room-temperature vegan butter and sugar until light and fluffy, about 1-2 minutes.
- On low speed, slowly add the milk mixture, adding a small amount at a time until it is completely incorporated.
- Add a third of the flour mixture, beating on high speed. Continue to add the flour until it has all been incorporated.
- Gently fold the blueberries into the batter with a spatula.
- Add the batter to the bundt cake pan, smoothing out the top so that is even.
- Bake on the center rack of the oven for about 50 minutes or until golden brown on top and a toothpick inserted into the cake comes out clean.
- Allow the cake to cool completely in the pan. Use a butter knife to loosen the cake from the sides of the pan.
For the Blueberry Glaze
- While the cake is cooling, prepare the glaze. Add the blueberries to a small saucepan over medium heat. Use a potato masher to crush the berries, and stir until all of the juices have been released.
- Place a mesh sieve over a bowl. Transfer the blueberry mixture to the sieve. Using a spatula, allow the puree to pass through the sieve while separating the skins. Refrigerate the blueberry puree to allow it to cool.
- Sift one cup of powdered sugar into a medium bowl.
- Add 1-2 tablespoons of the blueberry puree and whisk together to form a paste.
- Add one tablespoon of lemon juice at a time until a smooth consistency forms.
Putting it Together
- When the cake is completely cool, turn the cake pan upside down onto a cake stand and carefully allow the cake to release.
- Pour the blueberry glaze over the top. Allow the glaze to harden a bit before cutting and serving.
Video
Notes
- Greasing and flouring the bundt cake pan is crucial to ensure the cake releases easily after baking. Use a pastry brush to evenly coat the entire surface of the pan with melted vegan butter or oil. Then dust the pan with flour, tapping out any excess. This step helps prevent the cake from sticking to the pan.
- Bring your vegan butter, non-dairy milk, and other ingredients to room temperature before starting the recipe. This allows for better incorporation of elements and promotes even baking.
- Once the cake has cooled completely, add a glaze. Applying the glaze while the cake is warm can cause it to become too runny and melt.
- Store in the refrigerator in an airtight container for up to 3 days in the refrigerator.
- Freeze for 2-3 months.
Shadi Hasanzadenemati
My friends are coming over this weekend and I’m going to make this recipe, bet they’re going to love it.
Beth
Blueberry lemon is such a classic combo. I’m very intrigued by this recipe. I’ve actually never had a vegan dessert before. It looks fantastic.
Elizabeth
The flavors of the lemon and blueberry pair so well in this cake. I’ve never had blueberry glaze before, so that is completely new to me. Delicious!
Janie
I love any cake with blueberries! I have all the ingredients but no bundt pan so I’ll just make this into a loaf. Off to bake this!
TAYLER ROSS
I made this cake for some friends over the weekend and OMG was it delicious! We loved the flavor combination and it was so moist too!
Jamie
Many thanks for the recipe, Alison; it turned out delicious!
I’m new to baking and followed the recipe as closely as possible—well, I tried! I ran into a few issues with texture and the like despite the great taste, though. First, the cake turned out much thicker than in the pictures and made a biggish dome at the center (I used the same size baking tray). Second, it ended up rather dense. And the third problem I had was the blueberries sinking to the bottom. I’d appreciate if you’d have any suggestions.
Finally, what is the protein percentage of the flour that you used for the recipe? I live in Luxembourg and the flour types are a bit different here ( I used what is called a Type 550 by Alnatura).
Many thanks again for the recipe!!
Jamie
Alison Corey
Hi Jamie,
I’m glad to hear the cake tasted delicious! I’m sorry the texture didn’t turn out quite right. I use a white whole wheat flour which is 12% protein. I’m not sure how that compares to the type you uses as I’m not familiar with the type of flour you mentioned. I looked it up and it appears the type you used is a whole wheat flour rather than a white whole wheat flour which is denser. I would suggest using a flour with a lower protein or a mix between half white whole wheat flour and half all purpose flour. This should result in a lighter more fluffy cake texture. Do you have those types of flours in Luxembourg?
One trick for keeping the blueberries from falling to the bottom is to toss them in a tablespoon of flour before folding them into the batter. Hope this helps!!
Jamie
Many thanks for the reply!
I moved to Luxembourg relatively recently (while knowing nothing whatsoever about flour anywhere in the world!), the types here are all new to me as well 🙂 The flour I used is 10.60% protein, it seems. They also have a 12.10% type (Type 1050). I’ll try the recipe with that one next time! I’ll try the trick with the blueberries then as well!
Many thanks again for the recipe and the reply, and stay safe!
Mariah
Hi Alison! What would you recommend for a sweetener if you don’t have turbinado sugar? I am thinking about using raspberries also, instead of blueberries. Would you recommend any changes to the recipe if I do?
Alison Corey
Hi Mariah! I would use coconut sugar, white sugar, or natural sugar (the brown crystal kind). If adding raspberries too I would change the ratio to 1/2 cup raspberries and 1/2 cup of blueberries.
Mariah
Thank you!
Kay
What is the blueberry amount? No reference in the ingredient list. What am I missing?
Alison Corey
3/4 cup of fresh or frozen blueberries
Jill
I’ve been baking up a storm these days. Will have to add this recipe to the list!
Jordin
WOW this cake looks so delicious! I need to make it for my family ASAP, I know they are going to love it!
Angela
What a great cake! I loved the tip about using apple cider vinegar as leavening.
Lisa | Garlic & Zest
This sounds like a delicious spring dessert and I have fresh blueberries and lemon in the house! Definitely want to make this for a family style dessert this weekend.
Dannii
Blueberries and lemon go so well together. I can’t wait to try this.