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Vegan Blueberry Lemon Cake slice on a small plate with lemon slices in the scene.
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5 from 2 votes

Vegan Blueberry Lemon Cake

This Vegan Blueberry Lemon Loaf Cake is moist, soft and so easy to make! It comes together super fast, right in a mixing bowl using a whisk. And the combination of lemon and blueberry is irresistible!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Slices
Calories: 243kcal
Author: Megan Calipari
Cost: $6

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.

Notes

I do not recommend substituting frozen blueberries for this recipe. They will bleed into the batter.
Once the dry ingredients are added to the wet ingredients, whisk only until no streaks of flour remain. Do not over mix.
To store: Place the lemon blueberry bread into an airtight container and store at room temperature for up to 3 days. Or freeze for up to a month.

Nutrition

Serving: 1Slice | Calories: 243kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 202mg | Potassium: 40mg | Fiber: 1g | Sugar: 19g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg