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    Home » Recipes » Baking Recipes

    Published: Dec 9, 2022 · Modified: Feb 6, 2023 by DJ · This post may contain affiliate links · 4 Comments

    Vegan Blueberry Lemon Cake with Streusel

    Jump to Recipe·Print Recipe

    Soft Fruity Loaf Cake

    This vegan blueberry lemon cake is so good. The flavours compliment each other so nicely and the streusel makes the experience even better.

    I also have a vegan lemon blueberry muffins recipe if you can't get enough of the combo.

    Prefer To Watch Instead?

    Ingredients For This Recipe

    A shot of all the ingredients that you will need to make a vegan blueberry lemon cake.
    • Brown sugar
    • Vegan Butter
    • Soy milk
    • Apple cider vinegar
    • All-purpose flour
    • Granulated sugar
    • Baking powder
    • Baking soda
    • Salt
    • Canola oil - this is the same as rapeseed oil
    • Vanilla extract
    • Freshly squeezed lemon juice - don't use artificial lemon juice
    • Zest of 2 medium-sized lemons
    • Fresh blueberries - avoid frozen blueberries for this recipe
    A super close up shot of my vegan blueberry lemon cake. It looks golden and the warm blueberries are bright purple and dripping.

    How To Make Vegan Blueberry Lemon Cake

    Step By Step Instructions

    For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

    Step One

    Grease two cake tins with vegan butter.

    Two loaf cake tins greased with vegan butter.

    Step Two

    Make the streusel. Firstly, combine the flour and brown sugar.

    Brown sugar and flour combined in a small plate.

    Step Three

    Add in the vegan butter and use your hands to make the streusel crumble.

    Vegan butter added to the flour and sugar to create crumbly streusel.

    Step Four

    Make the vegan buttermilk.

    Soy milk curdling inside a pyrex jug.

    Step Five

    Combine the dry cake ingredients in a bowl.

    The dry cake ingredients combined inside a large mixing bowl.

    Step Six

    Add the wet ingredients to the mixture.

    The wet ingredients including the lemon juice have been added to the mixture.

    Step Seven

    Finally, fold in the blueberries. I dusted mine in flour.

    The dry ingredients have been folded into the wet. The blueberries have also been folded into the batter.

    Step Eight

    Pour the cake batter into the tins and top with streusel. Bake the cakes.

    The batter has been poured into the cake tins and the streusel has been sprinkled on top.

    Step Nine

    Let the cakes cool.

    A loaf of my vegan blueberry lemon cake cooling in the tin. The streusel on top is golden brown.

    Tips For Making Blueberry Lemon Cake

    Use Fresh Blueberries Instead Of Frozen

    Using fresh blueberries will give you the better texture and they are also much easier to use.

    Use Fresh Lemon Juice

    Avoid using an artificial lemon juice in your cake batter. Fresh lemon juice is always the way to go.

    A shot of the loaf cake. The crumb of the cake is airy and fluffy.

    Frequently Asked Questions

    How do I stop my blueberries from sinking inside my lemon cake?

    Dust your blueberries in a sprinkle of flour before you add them to the flour.

    How To Store Vegan Lemon Cake

    Store this cake at room temperature for 3 days inside an airtight container.

    A large, thick slice of my blueberry lemon cake. It has a glimmer to it and it is full of blueberries.

    More Lemon Cake Recipes

    Vegan Lemon Raspberry Cake

    Vegan Lemon Drizzle Cake

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A thick slice of my vegan blueberry lemon cake on a shiny, white serving plate. The blueberries are bright purple inside the cake.

    Vegan Blueberry Lemon Cake with Streusel


    ★★★★★

    5 from 1 reviews

    • Author: Vegan Treats Blogger
    • Total Time: 30 minutes
    • Yield: 2 Cakes 1x
    • Diet: Vegan
    Pin Recipe
    Print Recipe

    Description

    You have to try this vegan blueberry lemon cake. It has lots of golden streusel on top which compliments it so well. Hope you enjoy.


    Ingredients

    Units Scale

    Streusel Topping:

    • 30g all-purpose flour
    • 25g brown sugar
    • 1.5 Tablespoons salted vegan butter (softened)

    Lemon Cake Batter:

    • 200ml soy milk
    • 1 teaspoon apple cider vinegar
    • 200g all-purpose flour (sifted)
    • 150g granulated sugar
    • 2 teaspoons baking powder
    • 0.5 teaspoon baking soda
    • 1 teaspoon salt
    • 50ml canola oil (rapeseed)
    • 1 teaspoon vanilla extract
    • 50ml freshly squeezed lemon juice
    • Zest of 2 medium-sized lemons
    • 100g fresh blueberries

    Instructions

    Preparation:

    1. Preheat your oven to 177 Celsius (350F).
    2. Grease two 20cm x 10cm loaf tins with vegan butter. Set aside. 

    Make the streusel:

    1. To a small bowl, add the flour and brown sugar then mix them together.
    2. 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:

    1. 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.
    2. To a mixing bowl add the all-purpose flour, granulated sugar, baking powder, baking soda and salt. Mix to combine. 
    3. 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.
    4. Pour your lemon cake batter into the greased loaf tins and sprinkle your streusel on top of each cake equally. Bake the cakes in centre of the oven for 20 minutes. A skewer will come out of them clean.
    5. Allow the lemon loaf cakes to cool in the tins for 15 minutes then transfer them to a cooling rack.
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Bakes
    • Method: Baking
    • Cuisine: Blueberry Lemon Cake

    Nutrition

    • Serving Size: 1 Slice
    • Calories: 190
    • Sugar: 15.9 g
    • Sodium: 260.5 mg
    • Fat: 5.9 g
    • Carbohydrates: 32.4 g
    • Protein: 2.6 g
    • Cholesterol: 3.8 mg

    Keywords: vegan lemon cake, vegan blueberry cake, streusel, vegan cakes, vegan baking, vegan treats

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

    More Baking Recipes

    • A gooey piece of my vegan banana pudding poke cake which is filled generously with pudding.
      Vegan Banana Pudding Poke Cake with Caramel
    • A close up shot showing a chunky piece of my vegan blueberry almond cake which is golden brown.
      Soft Vegan Blueberry Almond Cake
    • One of my vegan raspberry bars on a white plate. The filling is dripping out from the centre.
      Vegan Raspberry Crumble Oatmeal Bars
    • A close up shot showing one of my vegan red velvet bars which has a beautiful, soft texture.
      Vegan Red Velvet & White Chocolate Sheet Cake Bars

    Reader Interactions

    Comments

    1. Tara says

      April 17, 2023 at 5:40 pm

      Hi, I am a vegetarian and have been looking for eggless cake recipes. Can I use non vegan ingredients to make this cake?

      Reply
      • Vegan Treats Blogger says

        April 30, 2023 at 12:15 pm

        Hi Tara! I'd imagine that it will work but of course, I haven't tested anything.

        Reply
    2. Steph says

      January 07, 2023 at 7:39 pm

      I love blueberry and lemon cakes. This one was good.

      ★★★★★

      Reply
      • Val says

        March 21, 2023 at 6:07 pm

        I don’t understand the extra flour at the end of mixing in the dry ingredients. And, can I make these into cupcakes?

        Reply

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