Vegan Blueberry Lemon Cake
With a sweet lemon cake batter, swirls of homemade wild blueberry jam, and vegan whipped cream, this Vegan Blueberry Lemon Cake is the perfect Summer cake!
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Servings: 8 slices
Ingredients
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
Optional toppings:
- ½ cup vegan whipped cream add more or less as desired
- 2 Tablespoons wild blueberry jam *made above
- lemon zest add as desired
Instructions
- 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!
Notes
- 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!
Nutrition
Serving: 1slice cake (with whipped cream and blueberry jam toppings) | Calories: 347kcal | Carbohydrates: 61g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 302mg | Potassium: 194mg | Fiber: 5g | Sugar: 25g | Vitamin A: 36IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!