Vegan Blueberry Lemon Cake
Savor the delightful combination of tangy lemon and juicy blueberries with this Vegan Blueberry Lemon Cake. Bursting with fresh flavors and topped with a luscious blueberry glaze, this cake is a perfect treat for any occasion, whether you’re vegan or not.
Why Try This Recipe:
This recipe offers a delicious vegan twist on the classic blueberry lemon cake, without compromising on flavor or texture. Made with plant-based ingredients and bursting with fruity goodness, this cake is sure to impress vegans and non-vegans alike.
Ingredients Summary:
For the Lemon Blueberry Cake:
- 1 cup unsweetened dairy-free milk
- ⅓ cup plain vegan yogurt
- ¼ cup fresh lemon juice
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup vegan butter at room temperature
- 1 ¾ cup organic cane sugar
- 1 ½ cups blueberries, fresh or frozen
For the Blueberry Glaze:
- 1 cup blueberries, fresh or frozen
- 1 ½ cups organic powdered sugar
- 1 teaspoon vanilla extract
- 1-4 tbsp lemon juice
Serving Suggestions:
Serve slices of this Vegan Blueberry Lemon Cake as a delightful dessert for brunch, afternoon tea, or any special occasion. Pair it with a cup of hot tea or coffee for a truly indulgent treat.
Storage Info:
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The cake can also be frozen for longer storage; just be sure to thaw it before serving.
Techniques or Tips:
- Be sure to grease the bundt cake pan thoroughly to prevent the cake from sticking.
- Allow the cake to cool completely in the pan before removing it to ensure it retains its shape.
- Use fresh or frozen blueberries for the best flavor, and gently fold them into the batter to distribute them evenly.
Variation:
Feel free to customize this recipe by adding lemon zest to the cake batter for an extra burst of lemon flavor. You can also substitute other berries, such as raspberries or blackberries, for the blueberries in the glaze for a different twist.
FAQs About Vegan Blueberry Lemon Cake:
Q: Can I use almond milk or another dairy-free milk alternative? A: Yes, you can use any unsweetened dairy-free milk alternative of your choice in this recipe, such as almond milk, soy milk, or oat milk.
Q: Can I use frozen blueberries instead of fresh? A: Yes, frozen blueberries can be used in both the cake batter and the glaze. Simply thaw them before using, and be sure to drain any excess liquid.
Q: Can I omit the lemon extract from the cake batter? A: While the lemon extract adds extra lemon flavor to the cake, you can omit it if you prefer a milder lemon flavor. Alternatively, you can increase the amount of fresh lemon juice for a stronger citrus taste.
Vegan Blueberry Lemon Cake
Equipment
- - Bundt cake pan
- Mixing bowls and whisk
- Small saucepan
Ingredients
Lemon Blueberry Cake:
- - 1 cup unsweetened dairy-free milk
- - ⅓ cup plain vegan yogurt
- - ¼ cup fresh lemon juice
- - 1 teaspoon lemon extract
- - 3 cups all-purpose flour
- - 1 teaspoon baking powder
- - ½ teaspoon baking soda
- - ½ teaspoon kosher salt
- - 1 cup vegan butter at room temperature
- - 1 ¾ cup organic cane sugar
- - 1 ½ cups blueberries fresh or frozen
Blueberry Glaze:
- - 1 cup blueberries fresh or frozen
- - 1 ½ cups organic powdered sugar
- - 1 teaspoon vanilla extract
- - 1-4 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F and grease a 10-inch bundt cake pan.
- In a small mixing bowl, whisk together the dairy-free milk, vegan yogurt, lemon juice, and lemon extract.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl or stand mixer with the paddle attachment, beat together the room-temperature vegan butter and sugar until light and fluffy, about 1-2 minutes.
- On low speed, slowly add the milk mixture, adding a small amount at a time until completely incorporated.
- Add a third of the flour mixture, beating on high speed. Continue to add the flour until fully incorporated.
- Gently fold the blueberries into the batter with a spatula.
- Add the batter to the prepared bundt cake pan, smoothing out the top.
- Bake on the center rack of the oven for about 50 minutes or until golden brown on top and a toothpick inserted into the cake comes out clean.
- Allow the cake to cool completely in the pan. Use a butter knife to loosen the cake from the sides of the pan.
- Blueberry Glaze:
- While the cake is cooling, prepare the glaze. In a small saucepan over medium heat, add the blueberries. Use a potato masher to crush the berries, stirring until all the juices are released.
- Place a mesh sieve over a bowl and transfer the blueberry mixture to the sieve. Using a spatula, allow the puree to pass through the sieve while separating the skins. Refrigerate the blueberry puree to cool.
- Sift one cup of powdered sugar into a medium bowl. Add 1-2 tablespoons of the blueberry puree and whisk together to form a paste.
- Add one tablespoon of lemon juice at a time until a smooth consistency forms.
- Putting it Together:
- When the cake is completely cool, turn the cake pan upside down onto a cake stand and carefully allow the cake to release.
- Pour the blueberry glaze over the top of the cake. Allow the glaze to harden slightly before cutting and serving.
- Enjoy your delicious Vegan Blueberry Lemon Cake!
