• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Desserts

    Lemon Blueberry Cake

    Published: Oct 7, 2022 · by Nico

    Jump to Recipe

    This lemon blueberry cake is an easy 8-ingredient single-layer cake packed with fresh blueberries and a soft and moist texture.

    It's perfect as a snack or after dinner, and it takes just 5 minutes to whip together.

    blueberry cake with slice
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Questions
    • Storage
    • More easy baked recipes
    • Recipe

    Check out our best plant-based dessert recipes!

    This lemon blueberry cake recipe is the moistest, softest, easiest cake you'll ever bake!

    No kidding here; this recipe is a breeze to put together as we make it with simple everyday ingredients - and without eggs.

    The crumb's texture is soft, moist, and light. The cake slices perfectly. The blueberries get juicy and slightly gooey and infuse the cake with their incredible flavor and beautiful purple color.

    We make the cake in 3 easy steps. First, we whisk the wet ingredients together in a bowl. Second, we sift the dry ingredients and give them another quick whisk.

    Third, we fold the blueberries and transfer the cake batter to a springform pan or cake pan before baking it for 50 minutes.

    To ensure the blueberries don't sink to the bottom of the cake, we toss them in a tablespoon of flour.

    Honestly, we could make this one every day and eat it for breakfast (there's less sugar than in a bowl of cereals), as a morning or afternoon snack, and even as a dessert with a scoop of vanilla ice cream.

    Ps. This is not a complicated, layered cake with multiple cake layers and cream cheese frosting. Instead, it's an easy, one-layer, blueberry-packed cake—no need for a stand mixer, just a bowl, whisk, and cake pan.

    blueberry cake with fresh blueberries

    Ingredients

    ingredients with fresh blueberries

    Blueberries

    You can use fresh or frozen blueberries. If you use frozen blueberries, add them to the cake batter while they are still frozen.

    Also, your cake might take slightly longer to bake with frozen berries.

    Lemon

    The lemon blueberry cake should taste like lemon and blueberries, so we use lemon zest and fresh lemon juice.

    If you like a milder lemon flavor, you can half the quantity of lemon zest and juice.

    Vanilla

    You can use vanilla extract or the seeds of a vanilla pod. The vanilla flavors the crumb of the cake, and it tastes delicious with the blueberries.

    Flour

    Standard all-purpose flour is all you need. However, if you want to make the cake more wholesome, you can use half wholewheat flour and half all-purpose flour.

    To make the cake gluten-free, use a 1-to-1 gluten-free flour mixture.

    Sugar

    We use white sugar for our cakes. You can substitute brown sugar, coconut sugar, and palm sugar for white sugar.

    Milk

    You can use regular milk or plant milk. We use unsweetened soy milk.

    Oil or butter

    You can use neutral vegetable oil such as canola oil or sunflower seed oil interchangeably.

    Or you can substitute unsalted butter or dairy-free butter for oil. If you use butter, multiply our oil amount by 1.25.

    Baking powder

    The baking powder helps the cake rise and get light and soft. Make sure your baking powder hasn't been lying in your pantry for too long, as it might lose its rising abilities.

    We recommend using unopened baking powder.

    Salt

    Salt is optional. You can add a pinch of sea salt or kosher salt if you like.

    blueberry cake slice

    Instructions

    Preheat the oven to 350°F or 180°C. Line an 8 or 9 inch springform pan with parchment paper.

    Note: a springform pan is one that opens on the side, which makes it easier to remove the cake once baked. You can use a regular cake pan; However, it'll be a little more complicated to take the cake out.

    cake pan for baking

    In a large mixing bowl, whisk together the wet ingredients: grated lemon zest, lemon juice, milk, sugar, oil or melted butter, and vanilla extract.

    wet ingredients in a mixing bowl

    Sift in the flour and baking powder.

    sift flour into cake batter

    Whisk wet and dry ingredients until most lumps are gone, and you have a smooth batter. It should take you about 1 minute with a manual whisk.

    Tip: don't overmix the batter, or your cake will turn out too compact, heavy, and gummy.

    whisk the batter

    In a separate bowl, toss 1 ½ cups of blueberries with a tablespoon of flour.

    Tip: tossing blueberries with flour prevents them from sinking to the bottom of the pan once they are in the batter.

    fresh blueberries with flour

    Add the blueberries to the cake batter and fold them in gently with a spatula.

    batter with fresh blueberries

    Transfer the cake batter to the springform pan.

    Add the remaining ½ cup of blueberries on top of the cake.

    blueberries on top before baking

    Bake in the oven at 350°F or 180°C for about 50 minutes, or until a toothpick inserted in the center comes out dry.

    Let the cake cool down for 10 minutes in the cake pan before transferring it onto a wire rack to cool down completely.

    Optionally, dust with powdered sugar or drizzle with our lemon glaze. Cut with a serrated knife.

    blueberry cake with cake knife and powdered sugar

    Variations

    Lemon blueberry pound cake

    blueberry lemon pound cake and slices

    Don't have a springform pan or cake pan? Bake a lemon blueberry pound cake instead.

    It's soft, moist, and packed with juicy blueberries. And the lemon glaze on top is finger-licking good.

    Check out our lemon blueberry pound cake recipe.

    Blueberry muffins

    blueberry muffins

    You can use the same recipe as our lemon blueberry cake (minus the lemon juice) to make gorgeous blueberry muffins.

    They are easy to make and quick to bake, and you can bring them with you for a quick treat when you are out and about.

    Check out our blueberry muffins recipe.

    Easy Apple Cake

    baked vegan apple cake

    With a similar batter (without lemon), you can make a deliciously soft, easy, and moist apple cake. The process is the same as our lemon blueberry cake, except we substitute apples for blueberries and cinnamon for lemon.

    This one is a reader's favorite because it's an absolute crowd-pleaser.

    Check out our easy apple cake recipe.

    Easy Pear Cake

    Pear cake with cinnamon and fresh pears

    Same batter, different fruit. In this one, it's pears' time to shine. Pear cake is probably the most underrated cake out there.

    It's incredibly and undoubtedly delicious! Soft, moist, sweet, and packed with pear and cinnamon flavor.

    You are going to fall in love with this cake!

    Check out our easy pear cake recipe.

    Questions

    Can I use frozen blueberries instead of fresh ones for baking?

    Yes, you can use frozen blueberries instead of fresh ones.

    In our tests, the cakes and muffins made with frozen blueberries take slightly longer to bake, and rise a little less than cakes made with fresh blueberries.

    Do frozen blueberries need to be thawed before baking?

    No, there is no need to thaw frozen blueberries when baking cakes, muffins, or pound cakes.

    How do you add lemon flavor to a cake?

    The best way to add lemon flavor is to add fresh lemon juice and freshly grated lemon zest to the cake batter.

    Storage

    Store this lemon blueberry cake under at room temperature cake dome or wrapped in plastic wrap for up to 5 days.

    You can freze the cake for up to 3 months. To do so, let it cool down completely, then transfer into a freezer frendly plastic bag and freeze.

    Thaw in the refrigerator over a few hours, or in the microwave with the thawing function.

    More easy baked recipes

    If you (also) love easy but delicious baked goods, take a peek at our reader favorites. They're perfect for the holidays and special occasions:

    • Zucchini muffins with grated zucchini and chocolate chips
    • Whole baked apples with cinnamon sugar and walnuts
    • Sweet potato muffins with easy microwave sweet potato
    • Vegan carrot cake: a light and airy cake for autumn and winter
    • Healthy banana bread: a perfect breakfast or brunch idea!
    • Blueberry muffins: light and sweet, they're ready in just 30 minutes!
    • Easy zucchini bread with walnuts and chocolate chips
    • Healthy baked pears: an easy 30-minute sweet treat with plant-based ingredients
    • Baked apples with ice cream
      Baked apples
    • zucchini muffins
      Zucchini Muffins (Easy + Vegan)
    • baked pears
      Baked Pears
    • sweet potato muffins
      Sweet Potato Muffins
    • Vegan banana bread on cutting board
      Vegan Banana Bread
    • vegan carrot cake
      Vegan Carrot Cake
    • vegan zucchini bread slices
      Vegan Zucchini Bread
    • Vegan cinnamon rolls with icing
      Vegan Cinnamon Rolls

    Recipe

    easy blueberry cake with fresh berries

    Lemon Blueberry Cake

    Author: Nico
    This lemon blueberry cake is an easy 8-ingredient single-layer cake packed with fresh blueberries and a soft and moist texture.
    It's perfect as a snack or after dinner, and it takes just 5 minutes to whip together.
    Print Recipe Pin Recipe Share Recipe
    5 from 3 votes
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Cake, Dessert
    Cuisine American
    Servings 10 slices
    Calories 253 kcal

    Equipment

    • Springform pan or cake pan (diameter from 8.5 to 9 inches or from 21 cm to 23cm). We use 8.5 inch/21 cm.
    • Whisk or electric mixer.

    Ingredients
     
     

    WET INGREDIENTS

    • 1 medium lemon ½ lemon grated zest + ¼ cup lemon juice
    • 1 cup milk we use soy milk
    • ¾ cup sugar
    • ¼ cup canola oil or sunflower oil, or ⅓ cup melted butter
    • 1 tablespoon vanilla extract or beans of one vanilla pod

    DRY INGREDIENTS

    • 2 cups all-purpose flour + 1 tablespoon to toss blueberries
    • 1 tablespoon baking powder
    • 2 cups blueberries divided 1 ½ cups in the batter, ½ cup on top

    Instructions
     

    • Preheat the oven to 350°F or 180°C. Line your springform pan with parchment paper.
      cake pan for baking
    • In a large mixing bowl, whisk together the wet ingredients: grated lemon zest, lemon juice, milk, sugar, oil or melted butter, and vanilla extract.
      wet ingredients in a mixing bowl
    • Sift in the flour and baking powder.
      sift flour into cake batter
    • Whisk wet and dry ingredients until most lumps are gone, and you have a smooth batter. 
      It should take you about 1 minute with a manual whisk.
      whisk the batter
    • In a separate bowl, toss 1 ½ cups of blueberries with a tablespoon of flour.
      fresh blueberries with flour
    • Add the blueberries to the cake batter and fold them in gently with a spatula.
      batter with fresh blueberries
    • Pour the cake batter into the springform pan.
      Add the remaining ½ cup of blueberries on top of the cake.
      blueberries on top before baking
    • Bake in the oven at 350°F or 180°C for about 50 minutes, or until a toothpick inserted in the center comes out dry.
      Let the cake cool down for 10 minutes in the cake pan before transferring it onto a wire rack to cool down completely.
      Optionally, dust with powdered sugar or drizzle with our lemon glaze.
      blueberry cake with cake knife and powdered sugar

    Notes

    Nutrition information is an estimate for 1 slice of lemon blueberry cake out of 10 slices.
    OPTIONAL TOPPINGS
    You can dust the cake with powdered sugar or with our quick lemon glaze. 
    To make the lemon glaze whisk together 1 cup (120 grams) powdered sugar, 1 tablespoon (15 grams) milk, 1 tablespoon (15 grams) lemon juice, and 1 teaspoon (5 grams) vanilla extract.
    TIPS
    • A springform pan is one that opens on the side, which makes it easier to remove the cake once baked. You can use a regular cake pan; However, it'll be a little more complicated to take the cake out.
    • Don't overmix the batter, or your cake will turn out too compact, heavy, and gummy.
    • Tossing blueberries with flour prevents them from sinking to the bottom of the pan once they are in the batter.

    Nutritional Values

    Nutrition Facts
    Lemon Blueberry Cake
    Amount Per Serving
    Calories 253 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Trans Fat 0g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Cholesterol 0mg0%
    Potassium 224mg6%
    Carbohydrates 44g15%
    Dietary Fiber 2g8%
    Sugar 19g21%
    Protein 4g8%
    Vitamin A 70IU1%
    Vitamin B6 0.1mg5%
    Vitamin C 9mg11%
    Vitamin E 1mg7%
    Vitamin K 10µg10%
    Calcium 92mg9%
    Folate 58µg15%
    Iron 2mg11%
    Manganese 0.3mg15%
    Magnesium 14mg4%
    Zinc 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this blueberry cake, you might also love:

    • Best fall recipes including lentil and pasta recipes
      28 Best Fall Recipes | Dinner + Lunch
    • 43 plant-based desserts including vegan custard and apple cake
      43 Plant-Based Desserts
    • vegan brunch recipes including vegan frittata, french toast and vegan egg salad
      25+ Best Vegan Brunch Recipes
    • Vegan breakfast recipes including nutella, oats, cookies
      40 Vegan Breakfast Recipes

    « Kung Pao Tofu
    Bean Stew »

    Reader Interactions

    Comments

    1. H.J.

      October 15, 2022 at 5:41 pm

      5 stars
      A delicious breakfast treat, yet easy enough to make any day of the week!

      Reply
      • Nico

        October 16, 2022 at 5:34 am

        Hi Holly, I'm delighted you liked the blueberry cake - I hear you, it's one of my favorites for a morning treat! Have a great Sunday. Cheers, Nico

        Reply

    Leave a comment and star rating :-) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • vegan mushroom pasta
      Vegan Mushroom Pasta
    • cauliflower lentil salad
      Cauliflower Lentil Salad
    • chickpea soup with bread
      Chickpea Soup

    Seasonal

    • Roasted sweet potatoes on white platter
      Roasted Sweet Potatoes
    • broccoli pasta with fork
      Broccoli Pasta
    • roasted cauliflower soup
      Cauliflower Soup
    • lentil bolognese
      Lentil bolognese

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    HOME ABOUT RECIPES SUBSCRIBE PRIVACY POLICY NUTRITION DISCLAIMER IMPRINT

    Copyright © 2023 The Plant Based School