This simple vegan blueberry cake is bursting with blueberry flavor. Easy to make in one bowl, it bakes up light, fluffy, and moist every time.
This light and fluffy vegan blueberry cake is a perfect snack cake for blueberry fans. It comes together in one bowl, bakes in about an hour, and delivers bright bursts of blueberry and a hint of lemon in every bite. You can swap in raspberries, strawberries, or blackberries if you prefer.
One-layer snack cakes are ideal when you want a dessert that’s quick and low-maintenance. This cake is great for brunch, summer gatherings, or a simple dessert—slice and enjoy whenever you crave something tender, fruity, and satisfying.
Ingredients needed (with substitutions)
- All purpose flour – The recipe is tested with all purpose flour. White whole wheat or whole wheat pastry flour can work but will change texture and flavor. For gluten-free, use a quality all-purpose gluten-free flour blend.
- Sugar – Granulated sugar works well. Coconut sugar is an option but will darken the cake.
- Baking powder
- Salt
- Vegan butter – Melted vegan butter or a neutral oil like canola.
- Plant milk – Any unsweetened dairy-free milk.
- Lemon zest and juice – Adds a fresh brightness that pairs beautifully with blueberries; optional but recommended.
- Vanilla extract
- Blueberries – Fresh is best, but frozen will work (see FAQ). Substitute other berries if desired.
- Powdered sugar – For dusting the finished cake; optional decorations discussed below.
How to make vegan blueberry cake
See the recipe card below for exact measurements and a printable version.
Preheat the oven to 350°F (175°C) and grease an 8-inch round pan; a parchment circle on the bottom makes removal easy. In a large bowl whisk together the dry ingredients: flour, sugar, baking powder, and salt.
Add the melted vegan butter (or oil), plant milk, lemon zest, lemon juice, and vanilla to the dry mix. Stir gently with a spoon until just combined; avoid over-mixing to keep the cake tender.
Fold half the blueberries into the batter with a spatula. Pour the batter into the prepared pan and scatter the remaining blueberries across the top, pressing a few lightly into the surface.
Bake for about 1 hour, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. Let the cake cool in the pan about 15 minutes before transferring to a rack. Dust with powdered sugar just before serving.
Decorating ideas
This cake looks lovely with a light dusting of powdered sugar that highlights the blueberries. For a more finished look, try a lemon-vanilla glaze, vegan cream cheese frosting, or serve with vegan whipped cream or coconut whip and extra fresh berries.
Variations
- Different berries: Swap blackberries, raspberries, or chopped strawberries.
- Gluten-free: Use a reliable gluten-free all-purpose blend. Do not use almond flour as a direct substitute.
- Oil-free: Replace the oil or melted butter with applesauce or vegan yogurt in the same amount.
Frequently asked questions
Yes. Frozen blueberries work fine; there’s no need to thaw or coat them in flour. Expect the bake time to increase by about 5–7 minutes.
Yes. This batter fits one 9-inch round pan, one 8-inch square pan, or two standard loaf pans.
Double the recipe and bake in two 9-inch pans. Layer with vegan cream cheese frosting and blueberry jam or vegan lemon curd.
Store at room temperature in an airtight container for 1–2 days, or refrigerate up to 5 days. It freezes well—wrap tightly or place slices in a freezer-safe container for up to 3 months.
Want more easy vegan snack cakes?
- Lemon Poppyseed Cake
- Vegan Coffee Cake
- Chocolate Sheet Cake
- Peach Sheet Cake
- Pumpkin Cake Bars
Vegan Blueberry Cake
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup melted vegan butter or oil
- 3/4 cup plant milk (soy or other)
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- Powdered sugar, for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round pan and line the bottom with parchment if desired.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the melted vegan butter, plant milk, lemon zest, lemon juice, and vanilla. Stir until just combined—do not overmix.
- Fold half of the blueberries into the batter.
- Pour the batter into the prepared pan and scatter the remaining blueberries on top, pressing a few lightly into the batter.
- Bake about 1 hour, or until a toothpick in the center comes out clean or with a few moist crumbs.
- Cool in the pan 15 minutes, then transfer to a rack. Dust with powdered sugar before serving.
Notes
- For a glaze or frosting, a lemon-vanilla glaze or vegan cream cheese frosting works well. Serve with extra fresh berries and vegan whipped cream if desired.
- Other berries like raspberries or blackberries can replace the blueberries.
- To make gluten-free, use a quality gluten-free all-purpose blend; do not substitute almond flour.
- For oil-free, replace the oil with applesauce or vegan yogurt in the same amount.
Nutrition
Serving: 1 of 8 pieces | Calories: 321 kcal | Carbohydrates: 54 g | Protein: 4 g | Fat: 10 g | Sugar: 29 g