This simple vegan blueberry cake is bursting with blueberry goodness! It’s so easy to make in 1 bowl and comes out perfectly fluffy and moist every time.
This light and fluffy Vegan Blueberry Cake is the ultimate snack cake for blueberry lovers. It easily comes together in one bowl, bakes in 1 hour, and has refreshing bursts of blueberries in every bite! You can also use raspberries, strawberries or blackberries in place of the blueberries.
It’s a wonderful and low-maintenance treat to serve for brunch, summer parties, and dessert. Treat yourself to a slice whenever you want to indulge in the light, fluffy, and blueberry goodness!
Ingredients needed (with substitutions)
- All purpose flour – I haven’t tested this recipe with anything other than all purpose flour, but white whole wheat or whole wheat pastry flour will work, though the flavor and texture will be different. If you’re gluten free, use high-quality all purpose gluten free flour.
- Sugar – Any kind of granulated sugar will do. Coconut sugar would work but the cake will be darker in color.
- Baking powder
- Vegan butter – Or you can also use a neutral flavored oil, like canola oil.
- Plant milk – Any kind of unsweetened dairy free milk will work.
- Lemon zest and juice – Lemon and blueberries go hand in hand. I love pairing them up in quick breads, pie bars, cakes, and more! You can leave this out if needed, but i love the subtle lemon flavor.
- Vanilla extract
- Blueberries – If you can, make this cake with fresh blueberries. In North America, blueberries are at their best from April to September. This is the time to keep your eyes out for plump and juicy berries in grocery stores or at farmer’s markets! Sub another fruit if you’d like.
- Powdered sugar – To decorate the baked cake. Keep scrolling for more decoration ideas!
How to make vegan blueberry cake
Find the complete printable recipe with measurements below in the recipe card.
Whisk the dry ingredients in a large mixing bowl. Next, pour the melted vegan butter, milk, lemon zest, lemon juice, and vanilla into the bowl with the dry mix. Gently stir until everything just comes together.
Fold half of the blueberries into the batter with a spatula or large spoon.
Pour the batter into a prepared cake pan and scatter the rest of the blueberries on top. Bake until a toothpick inserted in the middle comes out clean.
Set the cake aside to cool before dusting the top with powdered sugar. Enjoy!
This simple cake doesn’t need much in terms of decorations. A light dusting of powdered sugar is all you need to make the presentation pop while leaving the blueberries on display!
But if you do want to take the presentation up a notch, you can make the lemon and vanilla glaze from this Lemon Blueberry Loaf. This cake would also be good with vegan cream cheese frosting or served with vegan whipped cream or coconut whip and more fresh berries.
- Instead of blueberries – Use blackberries, raspberries, or chopped strawberries. It’s a simple cake recipe that adjusts well to different add-ins.
- Gluten free – Use high-quality gluten free flour instead of all purpose flour. I like King Arthur or Bob’s Red Mill brand. Almond flour will NOT work here.
- Oil free – Use the same amount of applesauce or vegan yogurt in place of the oil.
Frequently asked questions
While I prefer to make this cake with fresh blueberries, frozen blueberries do work in a pinch. There’s no need to thaw the berries ahead of time or roll them in flour before adding them to the batter. Just know that the cake may need to bake for 5 to 7 minutes longer.
Yes, this recipe makes enough batter for one 9-inch cake pan, one 8-inch square pan or two standard loaf pans.
After it’s baked and cooled, you can store the blueberry cake or individual slices in an airtight container at room temperature for 1 to 2 days. It should last for up to 5 days in the fridge.
It also freezes well! Wrap the cake or slices in a layer of plastic or store them in a freezer-safe airtight container. Freeze for up to 3 months.
Want more easy vegan snack cakes?
Vegan Blueberry Cake
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup melted vegan butter or oil
- 3/4 cup soy milk or other milk
- 2 tablespoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- powdered sugar, for serving
- Preheat the oven to 350 degrees F and grease an 8-inch round pan. I also like to place a round of parchment paper on the bottom for easy removal.
- In a large bowl, combine the flour, sugar, baking powder and salt. Whisk well.
- Now add the melted vegan butter, milk, lemon zest, lemon juice and vanilla to the dry ingredients. Stir with a large spoon until just combined, being careful not to over mix.
- Add half of the blueberries to the batter and gently fold them in.
- Pour the batter into the prepared pan. Scatter the other half of the blueberries all over the top, pressing some of them into the batter just a little bit.
- Bake for 1 hour, or until a toothpick inserted in the middle comes out clean with no wet batter on it.
- Let the cake cool in the pan for 15 minutes, then carefully transfer it to a cooling rack (you can also just leave it in the pan and serve from there if you don't want the hassle of moving it).
- Right before you're ready to serve the cake, dust it with powdered sugar.
- Want a frosting or glaze? You can make the glaze from this Lemon Blueberry Loaf, if you want. You could also frost it with vegan cream cheese frosting. The cake would also be good served with more fresh berries and vegan whipped cream or coconut whip.
- This simple cake can also be made with raspberries, blackberries and perhaps even strawberries.
To make it gluten free, sub a high quality gluten free flour. Do NOT use almond flour.
For oil free, sub applesauce or vegan yogurt for the oil.