Go Back
–+ servings
One Bowl Vegan Lemon Blueberry Cake topped with fresh blueberries and lemon zest.

One Bowl Vegan Lemon Blueberry Cake

A delightful and easy-to-make vegan cake that combines the fresh flavors of lemon and blueberries in a moist loaf, perfect for cozy gatherings or a comforting treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American, Vegan
Servings 10 servings
Calories 180 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour (or 1:1 gluten-free flour) Spoon into measuring cup and level off to avoid a dense cake.
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup unsweetened plant-based milk (soy, almond, or oat) Use nut-free varieties if needed.
  • 2 tbsp apple cider vinegar
  • 1/2 cup neutral oil (vegetable or light olive oil) Can substitute with melted vegan butter or applesauce.
  • 2 tsp vanilla extract
  • 1/4 cup fresh lemon juice

Fruits and Others

  • 1 cup fresh or frozen blueberries If frozen, do not thaw.
  • 2 tbsp cornstarch Toss with blueberries to prevent sinking.

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan or an 8-inch round pan.
  • In your mixing bowl, combine plant milk and apple cider vinegar. Let sit for 5 minutes until slightly thickened.

Mixing

  • Add oil, sugar, vanilla, lemon zest, and lemon juice to the milk mixture. Whisk until well combined.
  • Add flour, baking powder, and salt directly to the bowl. Stir gently until just combined; small lumps are okay.
  • Toss blueberries in cornstarch, then fold them gently into the batter to prevent streaking and sinking.

Baking

  • Pour batter into prepared pan and smooth the top.
  • Bake for 45–55 minutes for a loaf (35–45 minutes for an 8-inch round), until a toothpick inserted comes out with a few moist crumbs. If the top browns too quickly, tent with foil.

Cooling

  • Let cool in pan for 15 minutes, then transfer to a rack. A simple lemon glaze (powdered sugar + lemon juice) is optional for added shine.

Notes

Store leftover One Bowl Vegan Lemon Blueberry Cake airtight at room temperature for up to 3 days, or refrigerate up to 5 days. To freeze, wrap slices individually and freeze for up to 3 months; thaw gently at room temperature or warm in a low oven.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 10g
Keyword comfort food, easy baking, Lemon Blueberry, One Bowl Recipe, Vegan Cake
Tried this recipe?Let us know how it was!