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.

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