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.
One-layer snack cakes are the answer when you need a dessert that isn’t quite as much work as a layered Vegan Lemon Cake or Vegan Funfetti Cake, and this vegan blueberry cake is no exception.
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
- Salt
- 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!
Decorating ideas
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.
Variations
- 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.
Simply double the recipe and bake the batter in two 9-inch cake pans instead. Layer the cake with cream cheese frosting and blueberry jam or vegan lemon curd in the middle. Yum!
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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
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To make it gluten free, sub a high quality gluten free flour. Do NOT use almond flour.
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For oil free, sub applesauce or vegan yogurt for the oil.
Delicious, moist, fluffy and juicy.
Can I use fruit filling with this recipe…
Maybe? It’s just a one layer cake so I’m not sure what you would do with the fruit filling.
Loved Loved lovved this cake! I usually dont like lemons in my dessert coz they make it taste like dishsoap. But this cake was one of the BEST cakes I have made and when I see a recipe from you, I am confident it works. Thanks for the amazing recipe!
You are welcome, Swetha! Thank YOU for your encouraging feedback and awesome review!
Thank you for this amazing recipe. Very moist and flavorful.
Can I make mini muffins for this recipe? If so how long to bake and what temp?
Yes, that should work. Bake at 375ºF for 16 to 20 minutes. Happy baking!
This is so good! Perfect to make on a cool(er) summer day. I especially love the crispiness of the top. Yum!
Thanks for the great review, Robyn! I’m so glad you loved the cake!
Like everyone else has said this cake is easy and delicious. Took it to a friends house and everyone loved it.
I’m thrilled the cake was a hit! Thanks for your wonderful feedback!
I made this blueberry cake tonight and it was divine. I added even more blueberries than the recipe called for. It turned out moist and bursting with flavor. Love the fresh lemon zest!
I love the lemon flavor as well! Thanks for your great review and feedback! Glad you loved the cake!
Hi, have you tried this recipe in a springform pan? Thanks!
Yes, it works well in a springform pan.
Nora, your recipes just always deliver! I am SO grateful I found this just as I was contemplating what to do with a container of slightly disappointing blueberries. This really hit the spot, and it’s great to know that if I follow your instructions it will always work out 🙂
Maybe because my blueberries were so sour and flavorless, I would have added a tiny bit more sugar — definitely a personal preference, though.
Hi Carina. I’m so glad you loved the cake (and were able to use the blueberries)! Thank you for your wonderful review and feedback!
This one was a straight up fire winner! I took it to a dinner party and it was a huge hit. It’s my new ‘go to’ easy cake recipe.
I’m so glad the cake was a hit! Thanks for sharing your wonderful review and feedback!
So yummy! I followed the instructions exactly, using a square 8-inch pan, and it came out great.
I’m thrilled the cake turned out great! Thanks for your awesome review and feedback!
After accidentally leaving out the oil AND overbaking this cake, it still came out of the oven tasting fluffy and delicious! I loved how easy it was to make. A great summertime dessert 🙂
I made this blueberry cake this morning for a coffee gathering. I used frozen blueberries, but I didn’t incorporate them into the batter due to blueberry bleed. I put half the batter in a square silicone pan, put in a layer of blueberries, topped those with the other half of the batter, and then pressed more blueberries on top. One hour in the oven was perfect. I subbed 25% whole wheat flour, and that is the only change I made. My guests went ape over the cake and I sent them home with a piece as well. Thanks, Nora! You rock!
Thanks for sharing, Carol! I’m thrilled you and your guests loved the cake 🙂 Thank you for your wonderful feedback and review!
Had some blueberries to use up, so I made–and we Love–this recipe. Used 1/3 cup light olive oil instead of vegan ‘butter’, and it turned out great. Nice texture, great flavor. Thank you!
Wonderful, I’m so glad you liked it!
Loved it! It tasted as good as it looked! It took exactly an hour and was perfect. I have leftover blueberries so I’m going to make it again for a party tomorrow.
I’m thrilled you loved the cake! Thanks so much for your wonderful review!
I’ve made a vegan lemon curd (Nora’s site? I don’t remember) that was fabulous that I might try with this. Mmmmm Thanks for such a lovely cake Nora!
What a delicious idea! I can’t wait for you to try it 🙂
Can applesauce be used instead of butter for oil-free approach? Also, would truvia work instead of sugar?
Yes, applesauce works instead of oil. Truvia should work as well, but I haven’t tested it.