This amazing vegan blueberry lemon cake is just what you need a burst of natural flavors in the form of loaf cakes. The lemon juice and blueberries compliment each other so nicely and the streusel topping makes the experience even better.
The best thing about this recipe is that it takes less than 30 minutes to make. If you're looking for a baked treat which can be ready in hardly any time at all, you're in the right place.
Serve this cake with either warm dairy-free custard or a vegan single cream alternative if you want to take it all up a notch. If that's not your style it tastes wonderful on its own.
Some other cakes that you should try include my vegan tres leches cake, vegan pudding cake and eggless vanilla cake loaf which all offer different things to your tastebuds.
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Why You Will Love This Cake
- The Best Texture - There is one word that always comes to my mind when I eat this cake. Moist. The juiciness from the fruits within these loaf cakes create a moisture which is tangy, fruity and so delicious. This recipe will remind you of my vegan lemon drizzle cake, if you've ever tried it.
- Great Flavor Combination - Blueberries and lemons are perfect together. It's a combination that I've always loved since childhood and this may be my favorite recipe of all the blueberry lemon treats that I've baked over the years. You may also love my vegan lemon blueberry muffins.
- Perfect For Summer - Once the weather gets warmer, you need to make this cake. Serve it as the dessert at your family barbecue or even on a quite summer night in. I know you'll love it!
- Allergy Friendly & Plant Based - This vegan blueberry lemon cake recipe is completely vegan and dairy free.
Ingredient Notes
- Vegan Butter - This will be used for the streusel topping. Make sure that the vegan butter you use is softened at room temperature so that you can easily combine it with the other ingredients. You can't beat a crumble on top of a cake. If you've ever tried my vegan orange almond cake or vegan almond raspberry cake, you'll know exactly what I mean.
- Apple cider vinegar - This is a super important ingredient which affects the final consistency of the cakes massively. Combined with the soy milk, buttermilk will be created. This will react with the leavening agents to create an airy texture which will make you drool.
- Canola oil - It isn't just the lemons which create the moisture in this recipe. Canola oil, also known as rapeseed oil in the U.K, also helps the cake to turn out that way.
- Freshly squeezed lemon juice - Don't use artificial lemon juice in the place of actual fresh lemon juice. The flavor won't be as strong and therefore, the cakes won't reach their full potential.
- Zest of 2 medium-sized lemons - This adds an even stronger lemon kick to the cake and it makes a huge difference.
- Fresh blueberries - Avoid using frozen blueberries in this recipe if you want to make your life easier. They can get a little messy and awkward while thawing and using fresh one is much more convenient.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you love the idea of the lemon sensations in this recipe but you're not sure about the blueberries, you can use another type of berry. There are so many delicious options that you could try. Raspberries like in my vegan raspberry cake or cherries like in my vegan cherry crumble cake. Choose what is best for you!
- Making this blueberry lemon cake free from gluten is really easy. To make the cake gluten free, you need to substitute the regular all-purpose flour for a 1:1 gluten free flour which is a baking-specific blend. These are usually readily available to buy in most grocery stores these days.
How To Make Vegan Blueberry Lemon Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease two cake tins with vegan butter.
2: Make the streusel. Firstly, combine the flour and brown sugar.
3: Add in the vegan butter and use your hands to make the streusel crumble.
4: Make the vegan buttermilk.
5: Combine the dry cake ingredients in a bowl.
6: Add the wet ingredients to the mixture.
7: Finally, fold in the blueberries. I dusted mine in flour.
8: Pour the cake batter into the tins and top with streusel. Bake the cakes.
9: Let the cakes cool.
Expert Tips
Use fresh blueberries instead of frozen blueberries - Fresh blueberries are also much easier to use than frozen blueberries. After they've thawed
Use fresh lemon juice - Avoid using an artificial lemon juice in your cake batter. Fresh lemon juice is always the way to go.
Recipe FAQs
Dust your blueberries in a sprinkle of flour before you add them to the flour.
These two classics give the cake the best complimentary flavors. The zesty juice from the lemons combined with the sweet blueberries is truly a match made in heaven.
You may have over-mixed the cake batter. Make sure the wet and dry ingredients are just combined and folded gently.
Store this cake at room temperature for 3 days inside an airtight container.
More Vegan Lemon Cake 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 you go in the 📝 comments below. I love hearing from you!
Vegan Blueberry Lemon Cake with Streusel
Ingredients
Streusel Topping:
- 30 g all-purpose flour
- 25 g brown sugar
- 1.5 Tablespoons salted vegan butter softened
Lemon Cake Batter:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 200 g all-purpose flour sifted
- 150 g granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
- 50 ml freshly squeezed lemon juice
- Zest of 2 medium-sized lemons
- 100 g fresh blueberries
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Grease two 20cm x 10cm loaf tins with vegan butter. Set aside.
Make the streusel:
- To a small bowl, add the flour and brown sugar then mix them together.
- Add the vegan butter. Use your hands to combine the three ingredients until the crumbly streusel has formed. It should be like breadcrumbs. Cover the streusel and place it into the fridge until later.
Make the cake:
- Start by making your vegan buttermilk by mixing the vinegar into the soy milk. Let it curdle for 8 minutes. Measure out the other cake ingredients in the meantime.
- To a mixing bowl add the all-purpose flour, granulated sugar, baking powder, baking soda and salt. Mix to combine.
- To the dry cake ingredients, pour in the curdled soy milk, canola oil, vanilla extract, lemon juice and lemon zest. Keep folding until almost all the flour is combined. Fold in the blueberries, then mix in the final bit of flour.
- Pour your lemon cake batter into the greased loaf tins and sprinkle your streusel on top of each cake equally. Bake the cakes in center of the oven for 20 minutes. A skewer will come out of them clean.
- Allow the lemon loaf cakes to cool in the tins for 15 minutes then transfer them to a cooling rack.
Video
Notes
- Fresh blueberries are also much easier to use than frozen blueberries. After they've thawed
- Avoid using an artificial lemon juice in your cake batter. Fresh lemon juice is always the way to go.
Tara says
Hi, I am a vegetarian and have been looking for eggless cake recipes. Can I use non vegan ingredients to make this cake?
Vegan Treats Blogger says
Hi Tara! I'd imagine that it will work but of course, I haven't tested anything.
Steph says
I love blueberry and lemon cakes. This one was good.
Val says
I don’t understand the extra flour at the end of mixing in the dry ingredients. And, can I make these into cupcakes?