One of my most popular recipes is this Vegan Blueberry Lemon Cake! Everyone who tries it is blown away when they find out it is vegan, gluten-free, and super easy to make! It is super moist, tender and so full of flavor. The best part? It uses just one bowl!
This vegan blueberry lemon cake is absolutely perfect for any occasion. The fruity flavors mixed with the tart lemon and sweet vegan glaze so perfectly complement the moist cake! I love making this cake for friends' birthdays or for a simple sweet treat.
You can easily make this into a gluten-free blueberry lemon cake by switching out the flour for a gluten-free flour that is a high quality replacement. Find ingredient notes about this below!
Ingredients Needed
- Vegan Butter: Vegan butter adds flavor and moisture to this cake!
- Almond Milk: I used almond milk but you can use any of your favorite plant-based milk!
- Sugar: Feel free to use regular granulated sugar or purecane sugar substitute.
- Lemon Juice: You can use fresh lemon juice or bottled lemon juice here!
- Vanilla: For extra flavor!
- Baking Powder & Baking Soda: Baking soda and baking powder help this blueberry lemon cake to rise beautifully in the oven.
- Salt: A little bit of salt is needed to balance the flavors.
- Lemon Extract: This is optional, but adds a bit more lemon flavor!
- Flour: You can use all-purpose flour or if you need a gluten-free blueberry lemon cake, I recommend using King Arthur Measure for Measure Gluten-free Flour! It is a really high quality gluten-free flour.
- Blueberries: Fresh or frozen blueberries can be used in this cake recipe.
- Cream Cheese Glaze: For a homemade vegan cream cheese glaze, simply whip together powdered sugar, vegan butter and vegan cream cheese!
How to Make This Recipe
Step 1: Preheat the oven to 375 F.
Step 2: In a large mixing bowl, mix the melted vegan butter, almond milk, sugar, lemon juice, vanilla, baking powder, baking soda and salt. For a bolder lemon flavor, you may add 1 teaspoon of lemon extract.
Step 3: Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into a greased 9 inch round cake dish. Bake for 40-50 minutes.
Step 4: While baking, mix your vegan cream cheese glaze ingredients with a hand mixer or stand mixer. Drizzle the glaze over the cake after it's baked and cooled for 5-10 minutes. Enjoy!
Expert Tips
- Maximize lemon flavor: For extra lemon flavor, you can definitely add in the lemon extract. You can also add lemon zest if you have a fresh lemon on hand!
- Don't over mix! Once the flour is added to the batter, you want to me careful not to over mix. Over mixing can cause the gluten in the flour to start building and create a dense, tough cake!
- If using frozen blueberries: Be sure not to thaw them! For best results, toss in the frozen blueberries directly into the batter without letting them sit out of the freezer for too long beforehand.
Frequently Asked Questions
If your blueberry lemon cake is try, you might have used too much flour. You have to measure your flour as accurately as possible. Lightly spoon the flour into the measuring cup (don't pack) and without shaking the cup, use the flat side of a butter knife to level off the flour. It is surprisingly easy to accidentally use too much flour when baking!
Absolutely! You can make all of my baked goods recipes gluten-free by using a gluten-free flour like King Arthur Measure for Measure or Cup 4 Cup. Make sure to use a gluten-free all purpose flour and not another flour like almond flour or baking flour, etc.
If you would like to make this recipe in a different pan, I recommend following some of my other blueberry recipes like Blueberry Lemon Loaf to make this in a loaf pan, or my Lemon Blueberry Muffins to make these in a muffin tin!
Storage Recommendations
- To store: Store in an airtight container at room temperature for up to 4 days. The fridge might dry this cake out, but you can still keep it in the fridge if you prefer.
- To freeze: Wrap the cooled cake in plastic wrap and a layer of aluminum foil and freeze for up to 2-3 months. To thaw, place in the fridge overnight and prepare your frosting prior to serving.
More Vegan Cake Recipes to Try
Blueberry Lemon Cake
Ingredients
Vegan Blueberry Lemon Cake
- ¼ cup melted vegan butter
- 1 cup almond milk
- 1 cup sugar or ⅓ to ½ cup purecane sugar-free substitute
- ½ cup lemon juice
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon lemon extract - optional
- 2 ¼ cup all purpose flour or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup fresh or frozen blueberries
Vegan Cream Cheese Glaze
- ¾ cup powdered sugar
- 2 tablespoon softened vegan butter
- 2 oz vegan cream cheese
Instructions
Vegan Blueberry Lemon Cake
- Preheat oven to 375.
- In a large mixing bowl, mix the melted vegan butter, almond milk, sugar, lemon juice, vanilla, baking powder, baking soda, and salt. For a bolder lemon flavor, you may add 1 teaspoon lemon extract.
- Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into a greased 9 inch round cake dish. Bake for 40-50 minutes.
- While baking, mix your vegan cream cheese glaze ingredients with a hand mixer. Drizzle the glaze over the loaf or cake after it's baked and cooled for 5-10 minutes.
Notes
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Angeline says
Can I use frozen blueberries instead of regular ones?
JillianGlenn says
Sure!
Sarah S says
I gave up dairy in my diet due to my son's sensitivity to it as I am still breast feeding. I've been hesitant to attempt any recipes without dairy until I came across your IG account and your recipes all look so delicious! I definitely have a weak spot for baked goods and have missed them since giving up dairy.
I made the Blueberry Vegan Lemon Loaf and oh my gosh!! It is so delicious!! The flavor is amazing and the loaf is so fluffy and moist!! Plus, it turned out so pretty. I will definitely be trying more recipes from your site!
(I did make a few changes. I used a loaf pan instead of a cake pan. And I didn't have vegan cream cheese so I just made a basic lemon glaze to put on top.)
JillianGlenn says
Hi Sarah, thank you so much for trying my recipes and leaving such a kind review! I'm glad you've found my recipes helpful and tasty!
Payton says
What a delicious recipe!!! I always crave lemon desserts, and this was amazing. My whole family loved it, and we didn’t even make the frosting (didn’t have the ingredients) and it was just as good! I love your recipes
JillianGlenn says
So happy to hear that you and your family loved it, Payton! Thank you for your awesome comment!
Nataly says
Hi! Can I uso rice or soy milk instead almond milk? Thanks 🙂
JillianGlenn says
Yes, you can!
Ryan says
So yummy!! Used Greek yogurt as a topping and was delicious. I also used applesauce instead of vegan butter.
Francesca says
Hi! I love your recipes! Can I use maple syrup or honey instead of sugar in this recipe?
Jillian Glenn says
Thanks! I think maple syrup or honey would be fabulous in this recipe!
Ashley S. says
Would you recommend a 1:1 substitution for the honey? Thank you!
Jillian Glenn says
I'm sure honey would be delicious in this!
Jenn says
I was so excited to try this recipe but it came out very dense and gummy. I used Bob's Red Mill 1-1GF baking flour. Had to throw the whole cake out. Did you test with GF flour? If so which one do you use.
Jillian Glenn says
Hi Jenn, Bob's Red Mill is not a gluten free all purpose flour. I'd recommend using one of the two gluten free all purpose flours that the recipe recommends.
Jillian Glenn says
This recipe has been tested hundreds of times with the gluten free recommended flours and is absolutely delicious! Hope you can try again!!
Heather m says
I made for mother's day. Just made a basic lemon glaze for the top and it was a hit! Thanks!
Jillian says
Wonderful to hear - thank you for trying my recipe on Mother's Day!
Cindy says
Looks so yummy! Which vegan cream cheese do you prefer?
Jillian says
Thank you so much! I can't wait for you to try it! My favorite brand is Miyokos!
Donna says
If I use real butter and milk do you think the outcome would be the same?
Jillian says
Hi Donna, that should work out great!
Kim Harris says
Hi there! I want to try this. Which vegan butter do you typically use?
Jillian says
I love earth balance, country crock plant butter, or miyokos!
Johnna Saidkhodjayev says
I didn’t have any blueberries so I used fresh strawberries instead, still turned out fantastic. Your recipes are easy to follow, and always delicious ? thank you!
Jillian says
Hi Johanna, I'm so happy you enjoyed my vegan lemon cake! Sounds yummy with the strawberries!
Nina says
Hi thanks for the fabulous recip ??? could I use Rapeseed Oil (UK) it’s like canola oil instead of melted butter. If you think it would work - would I use 1/4 cup of less. Thanks stay safe….
Jillian says
Hi Nina, I can't say for certain because I've never used this type of oil before, but I think you could use it as a 1:1 swap for the melted vegan butter. Let us know!
ruth says
Made this recipe and the family was wowed! The only thing I changed was the glaze. It was thick enough to be icing, so I spread a thin layer over the top of the cooled cake. Delicious. Thank you:)
Jillian says
So happy you and your family enjoyed the blueberry lemon cake! Thanks for trying my recipe!
lindsey says
One of my kids has an almond allergy - can I substitute almond milk for oat or coconut milk instead??
Jillian says
Hi Lindsey, I would suggest oat milk for this recipe. Coconut should also work as long as it isn't the canned kind.