Are you craving a deliciously moist cake that’s not only vegan but also packed with fresh or frozen blueberries and a hint of lemon? Look no further! This Vegan Blueberry Cake is easy to make, full of flavor, and perfect for any occasion.
Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step to create a delightful dessert that’s sure to impress.
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Ingredients
*Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup non-dairy milk (such as almond, soy, or oat milk)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw if using frozen)
- 1 tablespoon all-purpose flour (for coating blueberries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Equipment Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9-inch round cake pan or 8×8-inch square pan
- Parchment paper
- Wire rack
- Toothpick or cake tester
How To Make Vegan Blueberry Cake
Step 1: Prepare the Baking Pan
Begin by preheating your oven to 350°F (175°C). Next, grease a 9-inch round cake pan or an 8×8-inch square pan with a bit of oil. Then, line the bottom with parchment paper. This step helps prevent the cake from sticking and makes it easier to remove once baked.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt. Whisk these ingredients together until they are well combined. The almond flour adds a subtle nutty flavor and helps keep the cake moist.
Step 3: Combine the Wet Ingredients
In another mixing bowl, whisk together the non-dairy milk, vegetable oil, fresh lemon juice, lemon zest, and vanilla extract. Make sure the ingredients are thoroughly mixed, as this ensures a consistent flavor throughout the cake.
The lemon juice and zest provide a refreshing citrus flavor that complements the sweetness of the blueberries.
Step 4: Mix the Batter
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in a dense cake.
A few lumps in the batter are okay; they will disappear as the cake bakes.
Step 5: Prepare the Blueberries
Before adding the blueberries to the batter, toss them with 1 tablespoon of all-purpose flour. This step helps prevent the blueberries from sinking to the bottom of the cake. Once coated, gently fold the blueberries into the batter.
If using frozen blueberries, do not thaw them before adding, as this can cause excess moisture in the cake.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
The baking time may vary depending on your oven and the type of pan used, so it’s best to start checking the cake around the 30-minute mark.
Step 7: Cool the Cake
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen the cake and carefully transfer it to a wire rack to cool completely.
Allowing the cake to cool on a wire rack prevents it from becoming soggy as it cools.
Step 8: Prepare the Lemon Glaze
While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and well combined.
Adjust the consistency by adding more powdered sugar if it’s too thin or more lemon juice if it’s too thick. The glaze should be pourable but not too runny.
Step 9: Glaze the Cake
Once the cake has cooled completely, drizzle the lemon glaze over the top. Use a spoon or a small spatula to spread the glaze evenly across the cake, allowing some to drip down the sides for a rustic look. The lemon glaze adds an extra layer of flavor and a beautiful finish to the cake.
Step 10: Serve and Enjoy
Let the glaze set for a few minutes before slicing the cake. Serve this delightful Vegan Blueberry Cake as is, or with a scoop of non-dairy vanilla ice cream or a dollop of coconut whipped cream. Enjoy it with a cup of tea or coffee for a perfect afternoon treat!
Tips for Success
- Use Fresh Lemons: For the best flavor, use freshly squeezed lemon juice and fresh lemon zest. Bottled lemon juice can have a different taste and won’t provide the same fresh, vibrant flavor.
- Don’t Overmix the Batter: Mixing the batter too much can cause the gluten in the flour to overdevelop, leading to a dense and chewy cake. Stir the ingredients until just combined for a light and fluffy texture.
- Room Temperature Ingredients: Using room temperature ingredients, like non-dairy milk and lemon juice, helps create a smoother batter and a more evenly baked cake.
- Check Your Oven Temperature: Ovens can vary, so it’s a good idea to check the actual temperature with an oven thermometer to ensure accurate baking times.
- Storage: Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. You can also freeze the cake for up to three months. Just make sure to wrap it well in plastic wrap and place it in a freezer-safe container.
Variations
- Add Nuts: For added texture and flavor, fold in 1/2 cup of chopped nuts, such as walnuts or pecans, along with the blueberries.
- Swap the Blueberries: If you don’t have blueberries on hand, try using other berries like raspberries, blackberries, or strawberries. You can also mix different types of berries for a more colorful and flavorful cake.
- Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Make sure the blend contains xanthan gum or add 1/2 teaspoon of it to the batter to help with the cake’s structure.
Conclusion
This Vegan Blueberry Cake is a delicious and easy-to-make dessert that everyone will love. It’s moist, flavorful, and packed with juicy blueberries and a hint of lemon.
Perfect for birthdays, holidays, or any day you want to enjoy a sweet treat, this cake is sure to become a favorite in your recipe collection. Give it a try, and delight your taste buds with this vegan masterpiece!
Enjoy baking and happy eating!
