Just imagine—fresh lemon, juicy blueberries, and a cake even your non-vegan uncle will eat

So, here’s the thing—I swear by this Easy Vegan Lemon Blueberry Cake for every end-of-summer BBQ, lazy Sunday treat, or those random weeknights when I want something that sounds fancy but really just lets me use up the punnet of blueberries that’s about to do that sad, shrivelly thing. The first time I ever made this, my neighbor knocked on the door because she could smell it from the hallway (her words, not mine) and, uh, didn’t leave till she nabbed a slice. True story. And not to brag, but I’ve brought it to more than one family lunch where nobody noticed (or cared) it was vegan.

Why You’ll Actually Want to Bake This

I make this when I’m craving something tart and sweet at the same time, but also when I’m unwilling to have a sink full of fifteen mixing bowls (one-bowl recipes are life; washing up, not so much). My family goes completely bonkers for this—sometimes I’m forced to hide a piece for myself in that weird crisper drawer nobody checks.

Plus! If you’ve ever had a vegan cake come out dense or (the horror) gluey—you’re not alone. I tried like three versions before I stuck to this one. I think it’s the light lemon zest or maybe that splash of vanilla, but it’s not one of those “well, it’s good for a vegan cake” situations. It’s just… good. Period.

What You’ll Need (and What You Can Swap)

250g (2 cups) all-purpose flour (sometimes I sneak in half spelt, but honestly, nobody’s noticed)
150g (3/4 cup) caster sugar (granulated works if that’s what you’ve got; I’ve even done it with coconut sugar in a pinch)
1 tablespoon baking powder (don’t panic if you only have 2 tsp, it’ll still rise, just not quite as fluffy)
1/2 teaspoon salt (I always just eyeball this, shh)
250ml (1 cup) unsweetened non-dairy milk (soy, almond, oat, whatever happens to be open)
80ml (1/3 cup) light oil (like sunflower or canola; olive oil works too, makes it a bit “breadier” but not bad)
Zest of 1 big lemon + juice (about 3 tablespoons)
1 teaspoon vanilla extract (I forget this more often than I’d like to admit)
140g (1 cup) blueberries (fresh or frozen—no need to thaw; my gran swore by wild blueberries but store-brand ones are fine, honestly)
Optional: 2 tablespoons poppy seeds (I rarely bother, but it’s good if you’re feeling fancy)

How I Actually Make This (Not Always By the Book)

Preheat your oven to 180°C (350°F). Grease a 20cm (8 inch) round tin or any loaf tin you’ve got lurking in the cupboard. I lost my good one, so I just use a silicone one now—easier to pop out anyway.
Mix the dry stuff. In a big bowl (bigger than you think, blueberries like to jump ship), toss in your flour, sugar, baking powder, and salt. Give it a quick whisk or just use a fork, it’s really not fussy.
Wet ingredients time. Make a little well in the middle, pour in the plant milk, oil, lemon juice and zest, and vanilla. Stir gently, not going full Hulk, just until it looks combined (if it’s a bit lumpy, that’s fine; overmixing makes it tough—I found this out the hard way after making a batch chewy enough to use as a doorstop).
Blueberries go in last. Toss them in a little flour first (someone on Reddit swears by this so they don’t sink—sometimes it works, sometimes not, I do it anyway). Fold them in gently.
Batter to tin. Scrape it in (this is where I have to stop myself tasting the batter, it’s so lemony), smooth the top. If you’re feeling bold, throw a few extra berries on top (makes it look all bakery-fancy).
Bake for 35-45 min. Start checking at 35—if a skewer comes out clean or with just a crumb, you’re golden. Don’t panic if there’s a little blueberry goo on it; that part is moist anyway.
Let it cool (seriously, wait). Give it at least 15-20 mins before you even try to turn it out. I once tried to flip it too early, ended up with a delicious hot mess that still got eaten, but was definitely not Instagram material.

Little Notes I’ve Picked Up Along the Way

Sometimes I use frozen blueberries straight from the freezer. The cake might need an extra 5 mins in the oven, or not—it depends, really.
When in doubt, err on the side of too much lemon zest.
If you forget to grease the tin (been there), try running a knife round the edge and turning it out onto a plate with confidence—the cake gods reward the bold.

If You Want to Mix It Up (Or Just Ran Out of Lemons)

Tried this with raspberries instead—cake looked amazing and tasted tart but juicier. My nephew preferred it, I think. On second thought, keep a bit of lemon if you swap the berries, or it’s a bit bland.
Orange and cranberry worked… once. Then I used candied cranberries, and it was a sorry, sticky mess. Wouldn’t recommend, but you do you.
A friend tried gluten-free all-purpose. Results were… edible, not great. Cake was crumbly, but some vegan yogurt on top fixed it up (sort of).

Got No Mixer? No Problem…

You don’t need anything fancy for this—just a bowl and a spoon or spatula. When my whisk went AWOL, I used a chopstick (confession), and it worked fine. If your oven’s ancient, like mine, just start checking for doneness early. Forget timers—your nose knows when it’s ready.

Storing It (If It Lasts That Long)

Let’s be honest—in my house, a cake this good vanishes the same day (especially if there’s coffee brewing and a neighbor drops by). But technically, it’ll keep in an airtight container on the counter for two days, or the fridge for about four. It does dry a bit in the fridge, so maybe zap it in the microwave or eat it straight (like I do) with extra lemon curd.

How I Love to Serve This (And You Might Too)

I say just dust it with icing sugar and eat in the kitchen with your hands over the sink so you don’t have to wash plates! Or if we’re being civilized, a dollop of coconut yogurt or vegan ice cream makes it a proper dessert. Sometimes, for birthdays, I stack two cakes and glue them together with this vegan lemon curd (credit to Minimalist Baker). Or try it alongside a fresh cup of Earl Grey—the flavours are such a treat together.

Pro Tips (Learn the Easy Way from My Mistakes)

Don’t try to slice this cake hot—trust me, it’ll break up and look like roadkill (but taste great!).
I once tried subbing applesauce for the oil to make it “lighter”—came out weirdly damp and nobody finished it. Wouldn’t do it again.
I tend to forget the baking powder sometimes; double-checking the ingredients is worth the extra two seconds.

FAQs from People Who’ve Actually Baked This

Can I make this gluten-free?
Uh, you can, but it mostly ends up a bit dry and crumbly. If you must, add a splash more milk and maybe some applesauce. But, honestly, I’d just stick with the regular flour if you can.
What other berries are good?
I love it with raspberries (though they break up more). Blackberries—big ones—went a bit squishy but I ate it anyway. Strawberries were too watery for me, to be blunt.
Do I need fresh lemons?
Yup, it is better, but bottled juice gets you close enough. Skip the zest if you don’t have fresh, but the zing will be dialed back.
Can I freeze this cake?
Sure thing—cool it fully and wrap tight. Defrost and reheat in a toaster oven for five minutes. I always forget to do this step, but apparently it works (at least my friend Ruth swears by it).
Any online guides for vegan baking tips?
Yes! When I need troubleshooting, I check Nora Cooks’ vegan baking basics—she explains things way better than I ever could.

P.S., if you do try this with a wild-foraged lemon or some crazy berry from your garden, let me know how it goes—I love a good kitchen story. Or, if your cake flops for some mystery reason, send me a picture. I’ve been there. Cake disasters make the best stories anyway.