In case you’re new around here, lemon sweets are my JAM! I love lemon cookies, lemon pancakes and lemon cakes. But what’s better than lemon cake? BLUEBERRY LEMON CAKE! Imagine this: a soft, moist slice of cake with tender blueberries in every bite, lemon flavor throughout, topped with the perfect amount of icing finished with lemon zest. Tell me that doesn’t sound like something you need in your life right now!
Ingredients You’ll Need to Make Vegan Blueberry Lemon Cake:
To make this Easy Vegan Blueberry Lemon Cake, you’ll need just a few ingredients to create one of the best recipes you didn’t even know you needed:
- All-Purpose Flour
- Baking Powder
- Organic Cane Sugar
- Unsweetened Almond Milk (or plant milk of your choice)
- Lemon Juice
- Lemon Zest
- Vegan Butter
- Lemon Extract
- Fresh Blueberries
- Organic Powdered Sugar
How to Make Vegan Blueberry Lemon Cake:
You won’t believe how easy this cake was to make. Just look at the ingredients! Does it get anymore basic than this? You’ll start by combining your dry ingredients together. The flour, baking powder, salt, lemon zest and sugar. Mix these together until they’re evenly combined, then prepare to add your wet ingredients. Mix in the almond milk, lemon juice, vegan butter, and lemon extract. Once these ingredients have been combined with the dry ingredients, gently fold in the fresh blueberries.
When mixing the ingredients it’s important not to over-mix. The batter may be slightly lumpy before adding in the fresh blueberries. This is okay! As long as they’re not huge globs, you’re good to go!
Once your batter is ready, it’s time to prepare it to go into the oven. I baked this cake in a standard 9-inch glass loaf pan. To make for easy retrieval of the cake once it’s finished, I placed a piece of parchment paper in the pan (as shown in the video below). Parchment paper isn’t absolutely necessary, but it does make retrieving the cake easier. Don’t have parchment paper on hand? Be sure to grease the pan thoroughly with additional vegan butter or cooking spray to keep the cake from sticking to the sides of the pan.
After placing the batter into your loaf pan, it’s ready to bake! Place the pan into a pre-heated oven for 55 minutes. If you’re using a metal pan, be sure to keep an eye on the cake as it will most likely cook faster, resulting in a crispier top and edges. I would recommend checking on it after 35-40 minutes to make note of its progress.
You’ll know that the cake is done after gently pressing down on the top and it bouncing back up. If you press down on it and the cake doesn’t bounce back up, allow it to continue cooking and check on it ever 5 minutes or so. Alternatively, you can use the toothpick method to check on your cake. Insert a toothpick into the top of your cake and then remove it. If the toothpick comes out clean, it’s ready! If the toothpick has some batter or cake residue on it, continue baking the cake for a few minutes more then check on it again.
Icing the Cake
Once your cake is done baking, it’s important to let the cake cool entirely before removing it from the baking dish. Removing it prematurely may result in the cake falling apart because it’s too hot. Once the cake has cooled, you may find it helpful to go around the edges of the baking dish with a butter knife to loosen the sides (especially if you didn’t use parchment paper). At this point, you can grab the parchment paper and pull the cake directly out of the pan and peel back the sides of the cake with the parchment paper and transfer it to its home (cake dish or plate).
Making the icing for this cake is super simple! You’ll just whisk together the lemon zest, powdered sugar, and lemon juice. It’s important to note that you may need more liquid than the 4 teaspoons suggested. I’ve found that different brands of organic powdered sugar perform differently. Weird right? I know. If yours requires more liquid than mine did, just add one tsp at a time until the consistency is loose enough to form a drizzle.
Remember, your icing should still be pretty thick. Not watery. If your icing has too much liquid, it will be absorbed by the cake instead of sitting nicely on top.
I know you’ll enjoy this Easy Vegan Blueberry Lemon Cake! It requires just 10 ingredients and it’s the perfect treat to enjoy this summer or year-round! Give this recipe a try and let me know what you think in the comments below!
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Easy Vegan Blueberry Lemon Cake
- Preheat oven to 350°
- In a large mixing bowl, add in your flour, baking powder, salt and sugar. Whisk them together.
- Next, add in your almond milk, lemon juice, melted vegan butter, lemon zest and lemon extract. Whisk them into the same bowl. Mix until just combined. Do not over mix (batter may still be slightly lumpy).
- Add the fresh blueberries to the bowl. Gently fold them into the batter.
- Transfer the mixture to a loaf pan lined with parchment paper for easy retrieval (if you don't have parchment paper, you can also grease the pan instead with vegan butter or cooking spray) and transfer to the oven.
- Bake for 55 minutes or until the top bounces back up after being gently pressed down. Note– cooking time may need to be slightly adjusted if using something other than a glass baking dish.
- While the cake is baking, you can mix together the ingredients for the icing. Cover and set aside until needed.
- Once the cake is finished cooking, remove it from the oven and set it on the counter to cool.
- Once the cake has completely cooled, remove it from the pan (may need to gently go around the edges with a butter knife) and transfer to preferred serving dish. Drizzle with the icing, slice and enjoy!
- Different brands of organic powdered sugar perform differently when creating the icing. Mine came together with just 4 tsp, however yours may require more. If after 4 tsp yours is still too thick to drizzle, simply add 1 tsp of additional lemon juice at a time until it is thin enough.
- If using fresh lemon juice and zest, you will likely need 3-5 lemons.
- Can substitute fresh lemon juice for bottled lemon juice.