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Vegan Lemon Blueberry Cake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 slices
Calories 250
A light and flavorful vegan cake bursting with fresh blueberries and zesty lemon, perfect for any occasion.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose plain flour (note 1 for gluten free)
  • 1 1/4 cups granulated sugar
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt (optional)

Wet Ingredients

  • 3/4 cup dairy-free milk
  • 1/2 cup neutral flavored oil
  • 3/4 cup lemon juice and zest (from about 2 large or 3 medium lemons)
  • 1 teaspoon vanilla extract (optional)

Blueberries

  • 1 1/4 cups blueberries (fresh or frozen)

Powdered Sugar

  • powdered sugar

Instructions 

  • Preheat oven to 350°F (175°C). Grease and flour your cake pan.
  • Mix dry ingredients: flour, sugar, baking powder, and salt.
  • Combine wet ingredients: milk, oil, lemon juice and zest, vanilla. Add to dry ingredients and mix until smooth.
  • Fold in blueberries gently.
  • Pour batter into the prepared pan and bake for 30 minutes. Cool and dust with powdered sugar before serving.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: vegan
Keyword: Blueberry, cake, lemon