This vegan lemon blueberry layer cake is topped with fluffy lemon frosting. It’s easy to make and full of fresh fruit. It’s a great dessert for your spring and summer holidays and parties.
Lemon and blueberry together is a delicious combination. It’s sweet and a touch tart and packed with flavor. This cake is easy to put together and can be an amazing birthday cake.
I absolutely love lemon baked goods. If you’re looking for more lemon recipes, try my vegan lemon crinkle cookies, vegan lemon strawberry muffins and my vegan baked lemon donuts.
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Why You’ll Love This Vegan Lemon Blueberry Cake
- Bright citrus flavor: This cake is packed with lemon flavor from the zest, fresh juice, and a little lemon extract.
- Fluffy frosting: While I love the cake itself, the whipped lemon frosting is absolutely delicious and our favorite part!
- Great for birthdays: This is a beautiful layer cake that’s perfect for birthdays.
If you need more layer cake recipes for a special occasion, try my vegan matcha cake, vegan hummingbird cake, and my easy vegan black forest cake.
Ingredient Notes
- Lemons: You will need 2 lemons total for this recipe, 1 for the cake and 1 for the frosting. You will need the zest and juice from both.
- Vegan butter: My favorite brand to use is Country Crock Plant Butter Sticks.
- Vegetable oil: You can use any neutral tasting oil you’d like like vegetable, canola or avocado oil, which is what I use.
- Non-dairy milk: Use whatever kind you like. I bake with unsweetened soy milk.
Please see the recipe card below for the full list of ingredients and amounts needed.
How To Make Vegan Lemon Blueberry Cake
Step 1: Preheat the oven to 350°. Lightly coat two 9 inch cake pans with non-stick oil spray.
Step 2: In a measuring cup, combine the non-dairy milk with the lemon juice and set aside for a couple minutes. This will make a vegan buttermilk.
Step 3: In a small bowl, stir 1 tablespoon of flour with the blueberries. This will keep them from all sinking to the bottom of your cake.
Step 4: In a large bowl, whisk together the flour, sugar, baking soda and salt.
Step 5: Add in the vegan buttermilk, oil, lemon extract and lemon zest and whisk until combined.
Step 6: Stir in the blueberries.
Step 7: Pour the cake batter evenly in the two prepared cake pans.
Step 8: Bake for about 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for at least 20 minutes. Then remove the cakes from the pans and let them cool completely on a wire rack.
Step 9: Using a stand mixer or a hand mixer, cream the vegan butter for about 1 minute to make it light and fluffy. Mix in 1½ cups of powdered sugar and 1 tablespoon of non-dairy milk. Mix on low until combined and then beat on high for about 30 seconds.
Step 10: Add 1 cup of powdered sugar and 1 tablespoon of lemon juice. Mix on low until combined and then beat on high for about 30 seconds. Repeat again with the remaining 1 cup of powdered sugar and 1 tablespoon of lemon juice. Mix in the lemon zest and optional lemon food coloring.
Step 11: Frost the cooled cake and decorate with sprinkles or blueberries if desired.
This is a great cake to make for Easter! If you need more vegan Easter cakes, try my vegan carrot cake cheesecake.
Expert Tips
- You can use frozen blueberries in this cake but it will turn your cake a blue/purple color.
- If your frosting is too thick, add a bit more non-dairy milk. If it's too thin, add more powdered sugar.
- Decorate however you’d like! I love using lots of sprinkles but this cake would look great with some fresh blueberries on top as well.
Recipe and Storage FAQs
You can store this cake at room temperature for up to 3 to 4 days. Make sure it’s in an airtight container. You can also store it in the fridge for up to a week.
Yes, you can use frozen blueberries but the cake will get colored from them. You do not need to defrost them first. You also may need to add an extra 5 minutes of baking time.
Yes! Just bake the cupcakes in a muffin tin for about 20-22 minutes.
More Vegan Cake Recipes
If you tried this Vegan Lemon Blueberry Cake Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Lemon Blueberry Cake
Equipment
- Electric mixer
- 2 9 inch cake pans
- cooling rack
Ingredients
Cupcake
- 1½ cups non-dairy milk
- 2 tablespoon fresh lemon juice
- 3 cups all purpose flour Plus 1 tablespoon for the blueberries
- 1½ cups white sugar
- 2 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup vegetable oil
- 2 teaspoon lemon extract
- 1 tablespoon lemon zest about 1 lemon
- 1 cup fresh blueberries
Frosting
- 1 cup vegan butter slightly softened
- 3½ cups powdered sugar
- 2 tablespoon fresh lemon juice
- 1 tablespoon non-dairy milk any kind
- 1 tablespoon lemon zest
- Few drops of lemon food coloring optional
Instructions
Make the Cake
- Preheat the oven to 350°. Lightly coat two 9 inch cake pans with non-stick oil spray.
- In a measuring cup, combine the 1½ cups non-dairy milk with the 2 tablespoon fresh lemon juice and set aside for a couple minutes. This will make a vegan buttermilk.
- In a small bowl, stir 1 tablespoon of flour with the 1 cup fresh blueberries. This will keep them from all sinking to the bottom of your cake.
- In a large bowl, whisk together the 3 cups all purpose flour, 1½ cups white sugar, 2 teaspoon baking soda, and ½ teaspoon salt. Add in the vegan buttermilk, ⅔ cup vegetable oil, 2 teaspoon lemon extract, and 1 tablespoon lemon zest and whisk until combined. Stir in the blueberries. Pour the cake batter evenly in the two prepared cake pans.
- Bake for about 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for at least 20 minutes. Then remove the cakes from the pans and let them cool completely on a wire rack.
Make the Frosting
- Using a stand mixer or a hand mixer, cream the 1 cup vegan butter for about 1 minute to make it light and fluffy. Mix in 1½ cups of powdered sugar and 1 tablespoon non-dairy milk. Mix on low until combined and then beat on high for about 30 seconds.
- Add 1 cup of powdered sugar and 1 tablespoon of lemon juice. Mix on low until combined and then beat on high for about 30 seconds. Repeat again with the remaining 1 cup of powdered sugar and 1 tablespoon of lemon juice.
- Mix in the 1 tablespoon lemon zest and optional lemon food coloring.
- Frost the cooled cake and decorate with blueberries if desired.
Notes
-
- You can use frozen blueberries in this cake but it will turn your cake a blue/purple color.
- If your frosting is too thick, add a bit more non-dairy milk. If it's too thin, add more powdered sugar.
- Store leftover cake in an airtight container at room temperature for up to 4 days. You can also store it in the fridge for up to a week.
Jen says
We are a bit obsessed with this cake. It's very lemony and it's sweet with just a touch of tartness. I'm definitely going to make it for Easter this year!