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! 

vegan lemon blueberry cake on a cake stand with flowers

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!

sliced vegan blueberry cake on a cake stand

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. 

And if you’re into vegan and allergy-friendly baking, then you definitely must check out my cookbook! It’s jam-packed with healthier allergen-friendly vegan treats, including this vegan lemon blueberry cake, which just might be my all time favorite recipe in the entire book! 

This vegan cake recipe is in there, and is only a taste of what else is in those pages!

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 butterYou 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 🙂

slice of lemon blueberry cake on a plate

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!

How to prevent blueberries from sinking in cake:

If you’re worried about your blueberries sinking in your cake, not a problem.

Simply toss them with 1 tablespoon of flour before folding into your cake batter!

bitten slice of lemon blueberry cake

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!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Moist & Fluffy One Bowl Vegan Lemon Blueberry Cake (Gluten Free Option) Pinterest pin
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sliced vegan blueberry cake on a cake stand

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

  • Author: BRITT BERLIN
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


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!


Units Scale

Vegan Lemon Blueberry Cake:

  • 3 2/3 cups (440 g) all purpose flour or gluten free 1:1 baking flour*
  • 1 1/2 cups (200 g) granulated sugar or coconut sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cups (360 mL) dairy-free milk, room temperature
  • 1/2 cup (113 g) vegan butter or coconut oil, melted and cooled to room temperature
  • 1/2 cup (120 g) unsweetened applesauce or dairy-free yogurt, room temperature
  • 1 tbsp lemon zest (about 1 lemon)
  • 3 tbsp fresh lemon juice (about 1 lemon)
  • 1 tbsp vanilla extract
  • Optional: 2 tsp lemon extract
  • 1/2 cup fresh blueberries
  • 1 batch vegan blueberry frosting


To make the cake:

  1. Preheat the oven to 350°F and line two 8-inch nonstick cake pans with parchment paper. (If you don’t have nonstick cake pans, grease the pans with cooking spray or coconut oil, then use about 1 tablespoon of extra flour per pan to lightly flour them.)

  2. In a large bowl, whisk together the flour, sugar, baking powder, and baking soda. 

  3. In a medium-sized bowl, mix together the dairy-free milk, coconut oil, applesauce, lemon zest, lemon juice, and vanilla extract.

  4. Fold the wet mixture into the dry until combined, making sure there are no clumps of the dry mixture left.

  5. Fold in the blueberries.

  6. Evenly divide the batter between the prepared cake pans and place them in the oven to bake for 33 to 35 minutes or until a toothpick comes out clean when inserted in the middle. The cakes should be completely set and bounce back at a light touch.

  7. Remove the cakes from the oven and carefully invert them onto a cooling rack, then turn them right side up. Let the cakes cool completely; this should take about 30 minutes. 


To make the frosting:

  1. Use a hand mixer to mix the buttercream with the blueberry jam until well combined. Cream the vegan butter until fluffy, about 3 minutes. Then add in 1 cup of powdered sugar at a time, mixing in between. Spoon in the blueberry jam, along with the vanilla, and continue mixing until combined. If the frosting is looking like it could start to split, add in another cup of powdered sugar.

  2. When ready to frost, place one cake on a cake plate or stand. Evenly spread about ⅔ cup of the blueberry frosting on the top of the first layer. Place the second cake on top and frost the top with about ½ cup of the blueberry frosting. Use the remaining frosting to generously frost the edges and sides of the cake (you may have some frosting leftover). Garnish with fresh blueberries and lemon wedges.

  3. Slice and serve. Store the cake in an airtight container in the refrigerator for up to 5 days or the freezer for up to a month; store any leftover frosting in an airtight container in the refrigerator for up to a week.

  4. To prepare this cake a day ahead, complete Steps 1 through 7. Then place the cooled cakes on separate plates, cover them with plastic wrap, and store at room temperature until you’re ready to frost the next day.


Gluten free: I recommend using King Arthur Measure for Measure Gluten Free Flour. 

Coconut sugar makes cake slightly darker than when made with regular granulated sugar, but still delicious!


To make this nut-free, use a nut-free dairy-free milk (coconut milk or oat milk are good choices) and follow the nut-free options for the Vegan Buttercream Frosting. (Note: If buying oat milk, and you require it to be gluten-free, be sure to buy a brand certified gluten free.)



  • Serving Size: 1 slice
  • Calories: 418
  • Sugar: 48.8 g
  • Sodium: 221.9 mg
  • Fat: 12.9 g
  • Saturated Fat: 6.7 g
  • Carbohydrates: 72.3 g
  • Fiber: 1 g
  • Protein: 3.3 g
  • Cholesterol: 0 mg

Keywords: vegan lemon blueberry cake, vegan blueberry cake, healthy vegan cake recipe, gluten free vegan cake recipe, vegan lemon cake,