This Vegan Blueberry Lemon Snack Cake is the perfect one-layer cake! With a sweet lemon cake batter, swirls of homemade wild blueberry jam, and vegan whipped cream, it is truly the perfect light & fluffy cake for Summer!
This wild blueberry lemon cake is the newest addition to my vegan snacking cake series. So far we have made a classic vegan vanilla cake, banana chocolate chip cake, vegan peanut butter cake, and a banana cake with cookie butter frosting!
All of these snacking cakes contain one layer, are so easy to make, and truly are the perfect size for any occasion.
This vegan blueberry cake is the first summer cake flavor to make it to the series and let's just say- you are going to LOVE it!
Ingredient & substitution notes:
- Pastry flour: This is always my preferred flour for cakes as pastry flour contains less protein than all-purpose flour and therefore leads to a cake that is lighter and more tender.
- To substitute for all-purpose flour use 1 ½ cups of all-purpose flour+ 1 Tablespoon cornstarch. It's not *quite* the same texture, but still works well as a substitute.
- Oil: Olive oil is my preferred oil for cakes (especially when lemon is involved).
- Swap 1:1 with any neutral oil for similar results
- Lemon juice & zest: MUST be fresh for the best results!
- Frozen wild blueberries: Truly gives this lemon and blueberry cake the best flavor and texture.
- You can swao out for regular frozen blueberries for similar results. However, expect the color of the blueberry jam to be lighter and duller.
- Oat milk: Swap 1:1 with any plant-based milk for similar results.
- Vegan whipped cream: While not pictured, I decided to add it as a delicious topping to this cake. I used Silk Dairy-free Heavy whipping cream mixed with powdered sugar, but whipped cream from a canister also works.
- Here is a recipe for homemade vegan whipped cream if you prefer making it with coconut cream!
- Cornstarch: Helps to thicken the wild blueberry jam so that it holds together better and can cook quicker than a normal jam!
Steps to make a blueberry lemon snack cake
Make the blueberry jam
Add the frozen blueberries, lemon juice, sugar, and cornstarch slurry (cornstarch mixed with water) to a saucepan. Stir together and then turn on the heat.
Continue cooking over low heat until the mixture is bubbling and has thickened quite a bit. The end result should be a blueberry mixture that has a jam-like consistency and is a deep purple color.
Make the vegan lemon cake batter
First, whisk together the wet ingredients including the oat milk, sugar, freshly squeezed lemon juice, lemon zest, and vanilla.
Then, add the pastry flour, baking powder, baking soda, and salt to the bowl. Gently mix into a thick batter until no streaks of flour remain.
P.S.- If you've made my Lemon Olive Oil Cupcakes this recipe may look familiar. However, the batter is a bit thicker since we need more structure to hold the blueberry jam!
Add batter & blueberry jam to the pan
Pour the lemon cake batter into lightly greased a 9-inch round pan (or an 8*8 inch square pan). I prefer to line the bottom of the pan with parchment and grease the sides of the pan for easy release.
Then, add the wild blueberry jam to the top of the lemon cake in small dollops.
Use a butter knife to gently swirl the blueberry jam into the cake, making sure not to mix it too much. If you swirl the jam in too aggressively, it may all sink to the bottom.
Bake the blueberry lemon cake
Add the lemon and blueberry cake to the oven and bake at 350F for 30-32 minutes or until cooked through.
This cake is a little denser than other cakes because of the blueberry jam, so it won't rise quite as much in the center.
Let the cake cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.
Add toppings & serve
Once the cake has cooled completely top it with vegan whipped cream and extra swirls of blueberry jam.
I also like to add fresh lemon zest on top and serve with a few lemon slices to enjoy!
FAQ & Tips:
Can I make this blueberry cake gluten-free?
Yes! While I have not tried it myself, it should work. You'll need to use a gluten-free 1:1 baking mix like this one from King Arthur.
Unfortunately, flour alternatives like coconut flour or almond flour will NOT work in this recipe as it's not a 1:1 substitution.
Can I bake this blueberry lemon cake in a different pan?
You can bake this cake in an 8*8-inch square pan for similar results.
This eggless lemon blueberry cake recipe can also be doubled and baked in a 9 by 13-inch pan if you want to make more cake. Please keep in mind, baking time may vary slightly so I recommend checking the cake at the 25-minute mark.
How do I store this vegan blueberry cake?
If unfrosted, the cooled blueberry lemon cake can be wrapped in plastic wrap or tin foil and stored at room temperature for 24 hours or in the fridge for 48 hours. It can also be sliced & stored in a closed container in the freezer for up to 1 month.
If you have already added the whipped cream on top, I recommend enjoying this cake within 24 hours. Unlike frosting, whipped cream tends to soak into the cake and will make it soggy over time.
It is honestly best not to add the whipped cream and wild blueberry jam on top until you are ready to serve!
You are going to love this easy, dairy-free, & eggless Vegan Wild Blueberry Lemon Cake topped with swirls of vegan whipped cream. It's the perfect Summer snacking cake to enjoy any time of day!
More vegan blueberry desserts you will love:
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Vegan Blueberry Lemon Cake
Wild Blueberry Jam
- ½ Tablespoon cornstarch
- 1 ½ Tablespoons water
- ¾ cups frozen wild blueberries or regular blueberries
- ¼ cup sugar
- 1 ½ Tablespoons lemon juice juice of ½ lemon
Lemon Cake Batter:
- ½ cup oat milk or any plant-based milk
- ⅔ cup sugar
- ⅓ cup olive oil
- ¼ cup lemon juice about 1 ½ lemons juiced
- 2 teaspoons lemon zest zest of 1 large lemon
- 1 teaspoon vanilla bean paste
- 1 ½ cups + 2 Tablespoons pastry flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup wild blueberry jam *made above, add up to ⅓ cup for more blueberry flavor
- ½ cup vegan whipped cream add more or less as desired
- 2 Tablespoons wild blueberry jam *made above
- lemon zest add as desired
- Please note that the jam must be cooled completely before adding it to the cake, so it's best to make it the day before or at least a few hours before making the cake.
Make the wild blueberry jam:
- First, make the cornstarch slurry by whisking the cornstarch and water in a small bowl until combined. Set aside.
- Add the frozen wild blueberries, sugar, lemon juice, and cornstarch slurry to a saucepan and stir to combine. Then, turn on the heat.
- Cook the blueberry mixture at low heat, stirring consistently, until the jam has thickened and turns a deep purple color. It should only need to cook for minutes until it thickens.
- Pour the jam into a bowl and set aside to cool. To speed up the cooling process, you can also cover it and add it to the fridge to cool.
Make the lemon cake batter:
- Preheat the oven to 350. Line a 9-inch springform pan with parchment paper and lightly grease the sides of the pan. Set aside.
- Add the oat milk, sugar, olive oil, lemon juice, lemon zest, and vanilla bean paste to a large mixing bowl and whisk together.
- Once mixed, add in the dry ingredients starting with the pastry flour and adding the baking powder, baking soda, and salt on top.
- Mix into a thick batter. I recommend starting with a whisk and then switching to a spatula so the batter does not get over-mixed.
Add to pan & bake:
- Pour the lemon cake batter into the parchment-lined pan and smooth it out with a spatula.
- Then, add the blueberry jam in small dollops on top of the cake. Use a butter knife to swirl the blueberry jam onto the top of the lemon cake in large swirls. Be careful not to mix the jam too much or it may sink to the bottom.
- Add the cake to the oven and bake at 350F for 30-32 minutes or until cooked through.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully move to a wire rack to finish cooling completely before adding toppings.
- Once the cake has cooled completely, top it with swoops of vegan whipped cream, extra blueberry jam, and lemon zest. Then, serve & enjoy!
- Please see the blog post for more recipe tips & substitution ideas!
- If unfrosted, the cooled blueberry lemon cake can be wrapped in plastic wrap or tin foil and stored at room temperature for 24 hours or in the fridge for 48 hours. It can also be sliced & stored in a closed container in the freezer for up to 1 month.
- If you have already added the whipped cream on top, I recommend enjoying this cake within 24 hours. Unlike frosting, whipped cream tends to soak into the cake and will make it soggy over time.
- It is best not to add the whipped cream and wild blueberry jam on top until you are ready to serve!
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