Moist & Fluffy One Bowl Vegan Lemon Blueberry Cake (Gluten Free Option)

This moist and fluffy vegan lemon blueberry cake is bursting with fresh blueberries and zesty bright lemon flavor, and is so easy to make in just one bowl! With a vibrant, lush blueberry buttercream made with real blueberries, this blueberry lemon cake is a favorite layer cake! 

If you’re a lover of blueberries and lemon, and cake of course, then you need to try this cake.

Even if you DON’T love fruity desserts, I can guarantee that you’ll love this unbelievably vegan cake.

This vegan blueberry lemon cake is actually so delicious, it’s the hero recipe and cover photo of my cookbook! I’m serious. This cake is beyond stellar, and even rivals my 5-star rated vegan vanilla cake. 

So let me tell you about this gorgeous cake. We have a fluffy and deliciously moist cake that’s speckled with fresh blueberries and lemon juice and zest to create the perfect balance of sweet and tangy. 

The texture is light, and the crumb is so soft and lovely. Plus, the cake batter only needs one bowl and can be mixed all together with just a whisk!

Then we have a homemade BRIGHT vegan blueberry buttercream made with fresh blueberry jam (though you can absolutely use store bought jam! I will say, the color is magnificently pink with fresh blueberry jam. There are absolutely NO food colorings in this frosting!) and topped with even more sweet and juicy blueberries!

This unbelievably vegan blueberry lemon cake is truly the best cake for beginners and seasoned bakers alike because the results are just incredible- no one will know just how easy this cake was to make, and with such an incredible taste, they’ll think it came from a bakery!

Oh, and did I mention that this cake can be made entirely gluten-free too? Yep, it’s truly a master piece. 

Ingredients for a vegan blueberry cake:

As mentioned above, you’ll need cake flour and applesauce for this vegan lemon blueberry cake, but you’ll also need:

• Flour: You can use all-purpose flour or your favorite 1:1 gluten-free flour blend. I love using King Arthur gluten-free measure for measure flour. 
• Organic granulated sugar: I’ve also tested this recipe to be refined sugar free with coconut sugar and maple sugar. All three work!
• Dairy-free milk: When mixed with apple cider vinegar (ACV) or lemon juice, this creates the vegan buttermilk. I recommend using soy milk or almond milk, as those non-dairy milks will curdle best, but the results will still work with oat milk or cashew milk. 
• Vegan butter: You can also use coconut oil here!
• Applesauce or dairy-free yogurt: Our vegan egg substitute here!
• Blueberries & lemons: Of course, we can’t have a vegan lemon blueberry cake without the two! However, this recipe will also work with other berries too, like blackberries or raspberries. 
• Vanilla extract
• Leavening agents: This is your baking soda and baking powder. 
• vegan buttercream frosting

The ingredients for this cake recipe are actually quite simple and straight forward! Nothing out of the ordinary here, just amazingly simple plant based ingredients 🙂

Overview: How to make a vegan lemon blueberry cake

I absolutely adore the process of making cakes (and I would hope so, since there’s at least 12 cake recipes in Baked With Love!).

For this lemon blueberry cake, you’ll start by whisking together the dry ingredients in a large bowl.

Add in the wet ingredients and combine the batter until it’s consistent and there are no clumps of dry ingredients left.

Fold in the blueberries and distribute the cake batter into cake pans to bake.

Once the cakes have been baked, allow them to cool completely before frosting. This note is crucial because we do not want your vegan cakes slipping and sliding everywhere after being frosted!

Homemade vegan blueberry frosting

This might sound silly to some, but truly, the frosting is where it’s at. I mean, I could eat the cake part alone (which speaks to how good this cake is, because I’m not one to eat cake without frosting), but this vegan blueberry frosting is spoonable.

To make this frosting, you’ll need a batch of my strawberry jam, but use blueberries instead. You can also use store bought blueberry jam, but again, the color will not be as bright!

Next, you’ll also need a batch of my easy vegan buttercream frosting (which I also use in my irresistible vegan vanilla cake).

Basically, you’ll just make the vegan vanilla frosting, then add in the blueberry jam (once it’s cool!), then frost your vegan lemon blueberry cake!

The color is just absolutely magnificent. It’s full of beautiful and radiant plant based purples and pinks- of course, all colored naturally from the blueberries!

You are just going to LOVE this vegan cake recipe and thank you so much for being such a big supporter of the Banana Diaries! I am over the moon to share Baked With Love with everyone!

I cannot wait to hear what you think of the book and this recipe! If you make this vegan lemon blueberry cake, let me know down below in the comments section.

As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

And remember to always bake with love 😉 Happy baking!

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