This easy Vegan Blueberry Lemon Loaf Cake recipe is made in one bowl and bakes up super moist and delicious. Its dairy-free and eggless and perfect for beginner bakers! This cake recipe is studded with fresh blueberries and lemon zest for the perfect flavor combination.
I love baking with berries! Raspberries make the most delicious Vegan Raspberry Muffins. And, I love to use blueberries to make Blueberry Frosting or a Vegan Blueberry Cobbler Skillet! Berry baked goods are always so delicious. I can't get enough!
And today I'm sharing another delicious blueberry recipe: Vegan Blueberry Lemon Cake.
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Why You Will Love This Recipe
- This recipe comes together in a mixing bowl with a whisk! No special equipment is necessary.
- It's full of fresh blueberries and lemon zest which is one of my favorite flavor combinations.
- This Vegan Blueberry Lemon Cake is baked in a loaf pan, so it doesn't require any cake decorating skills!
- This recipe is dairy-free and eggless, so anyone can enjoy it.
- Its super tender, moist and delicious!
Ingredient Notes
Flour: Regular all-purpose flour is all you need to make this vegan blueberry lemon loaf cake.
Leaveners: I use a combination of baking soda and baking powder to keep this loaf nice and light.
Non-Dairy Milk: I used oat milk, but soy, coconut or almond milk will all work!
Vegan Yogurt: I like So Delicious Unsweetened Plain Yogurt, but any unsweetened vegan yogurt will work.
Lemon Zest and Juice: Lemon zest is where all the lemon flavor comes from in this cake. And lemon juice activates the baking soda for a high rise. You can use bottled lemon juice, but since you need the zest, too, I think you should just grab a fresh lemon.
Blueberries: Fresh blueberries work best in this cake. I love to use frozen blueberries for things like Blueberry Compote, but for this recipe, fresh berries are better.
Step-by-Step Instructions
Step 1. First, combine the sugar and lemon zest in a large mixing bowl. Rub the zest into the sugar using your fingers to release the oils in the zest.
Step 2. Next, add the non-dairy milk, non-dairy yogurt, canola oil, lemon juice, and vanilla extract to the bowl. Whisk well.
Step 3. Add flour, baking powder, baking soda and salt and whisk to form the cake batter.
Step 4. Then, add fresh blueberries and use a spatula to fold them into the cake batter.
Step 5. Scrape the batter into a prepared loaf pan.
Step 6. Finally, bake the Vegan Blueberry Lemon Cake in a 350*F oven for about an hour, or until a toothpick inserted into the center of the loaf cake comes out clean.
Recipe FAQs
To store, slice the cake and wrap it tightly with plastic wrap. Then keep at room temperature for up to 3 days. Or freeze for up to a month.
There are many ways to replace eggs in cakes: using mashed banana, apple sauce, or just a little more liquid will all work. In this recipe, I use more liquid ingredients than a standard loaf cake.
Yes. Bottled lemon juice will react the same way in baking. The only time you need a fresh lemon is when you also need the zest.
Lemon juice activates baking soda and produces bubbles. And the bubbles are what causes the cake to rise!
Expert Recipe Tips
When whisking the dry ingredients into the wet ingredients, whisk only until the batter forms. It is okay if there are a few lumps- they will bake out! Too much whisking can cause this Vegan Blueberry Lemon Cake to become dense.
Be sure to line the loaf pan with a parchment sling for easy removal and slicing of the cake. It may be annoying in the moment, but future you will be thankful!
Looking for More Vegan Berry Recipes?
If you tried this Vegan Blueberry Lemon Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Blueberry Lemon Cake
Equipment
- 1 Mixing Bowl
- Measuring Cups and Spoons
- 1 Whisk
- 1 8 ½ x4 ½ inch Loaf Pan
- Parchment Paper
Ingredients
- 2 Cups All-Purpose Flour
- 1 ½ tsp Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Cup Granulated Sugar
- The Zest of 1 Lemon
- ½ Cup Non-Dairy Plain Unsweetened Yogurt
- ½ Cup Non-Dairy Milk
- ½ Cup Canola Oil
- 1 tablespoon Lemon Juice
- 2 teaspoon Vanilla Extract
- 1 ¼ Cup Fresh Blueberries See Note
Instructions
- Preheat oven to 350*. Grease an 8 ½ x 4 ½ loaf pan and line with a parchment sling for easy removal. See photos above!
- In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.2 Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
- In a large bowl, combine sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the oils in the zest. Then, add the non-dairy yogurt, non-dairy milk, canola oil, lemon juice and vanilla extract. Whisk to combine.1 Cup Granulated Sugar, ½ Cup Non-Dairy Plain Unsweetened Yogurt, ½ Cup Non-Dairy Milk, ½ Cup Canola Oil, 1 tablespoon Lemon Juice, 2 teaspoon Vanilla Extract, The Zest of 1 Lemon
- Add the dry ingredients into the wet ingredients and whisk to form the batter. See note.
- Add blueberries and stir with a spatula to distribute.1 ¼ Cup Fresh Blueberries
- Pour the batter into the prepared 8 ½ X 4 ½ inch loaf pan and gently spread out with a spatula.
- Bake in a 350* oven for 64-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Let cool completely before removing from the pan to slice.
Mary
love this bread; have made it many times. You did forget to list adding the vanilla with the wet ingredients though and , although I can make this blindfolded now, I noticed that no one picked up on it. Been proofreading my whole life. Sorry....its a peev but I love the bread and your site! Keep posting!!
Megan Calipari
Thank you!! I will go back and fix it-- Its hard to proofread your own recipes!
Laura
This looks so good! What is a good substitution for those of us who do not use canola oil?
Megan Calipari
Any neutral oil will work in this recipe! I'd recommend grapeseed oil, avocado oil or an olive oil that is labeled "light tasting".
Cind
Can you recommend a light frosting!
Megan Calipari
If you are looking for more of a glaze, I'd recommend whisking 1 cup of powdered sugar with about 6 teaspoons of lemon juice until smooth. And if you don't want it to be lemony, swap the lemon juice with non-dairy milk and add 1/2 teaspoon of vanilla!
Cheri
I omitted the yogurt and used 1 cup oat milk, 1/2 c of date sugar because that is what was on hand and upped the lemon juice to 3 Tbs. along with olive oil. So delicious and satisfying.