Vegan Lemon Blueberry Cake (With Lemon Glaze)

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It’s currently fall here in the Northeast but I’m holding on to the flavors of summer for as long as possible! This vegan lemon blueberry cake with lemon glaze is a sweet treat that makes for the perfect dessert, any time of the year.

The flavors of lemon and blueberry go very well together. In fact, it may be one of my favorite combinations of all time. Mixed into a fluffy, moist and delicious cake, you really can’t go wrong.

And hey, I won’t judge you for toasting a piece of this cake up for breakfast. It’s delicious with coffee!

If you love lemony desserts, you have to try these vegan lemon bars!

Why you’ll love this vegan cake

  • It’s easy to make! – Most of the ingredients are staples in the vegan kitchen as well. With the exception of fresh blueberries, I always have the ingredients on hand.
  • It’s visually appealing – This cake is perfect for a birthday party or summer BBQ. It’s just so pretty. And, the fresh flavors make it a real crowd pleaser.
  • It doesn’t “taste vegan” – Vegan baked goods have come a long way. This cake doesn’t even taste vegan. So, your non-vegan friends can enjoy a slice without the afterthought.
  • It’s great for a party – This cake is great for a party and always goes very quickly. It’s also free of dairy and eggs, so people with different dietary restrictions can enjoy it as well.
Vegan blueberry lemon gaze with lemon glaze

About the ingredients

The ingredients for this vegan blueberry lemon cake are straightforward and simple to find. Cake is not that complicated to make, after all.

  • All purpose flour – This cake is not gluten-free. You can use a 1:1 flour substitute in place of the all purpose flour.
  • Granulated sugar – Granulated white sugar adds the perfect level of sweetness that complements the tart blueberries and lemon. You can also use coconut sugar, if you wish.
  • Neutral oil – Use a neutral oil like canola oil or vegetable oil for this recipe. Stronger flavored oils sometimes come through to the final flavor and compete with the recipe.
  • Lemon juice & zest – It wouldn’t be a lemon cake without it, right? I would use fresh lemon juice if you can for the best flavor.
  • Baking powder – This cake works best with baking powder as opposed to baking soda. It’s perfectly fluffy is delicious.
  • Vanilla extract – In my eyes, it would be a sin not to include vanilla extract into a cake recipe. A small amount adds the perfect flavor.
  • Oat milk – Use a non-dairy milk for this recipe for a vegan lemon blueberry cake.
  • Fresh blueberries – Fresh blueberries work best in this recipe, and are typically easy to find in the summer. Bonus points if you pick your own! But not necessary of course.
  • Salt – A small amount of salt brings out all the flavors in this cake.
  • Powdered sugar & lemon juice – Two ingredients is all you need for the icing on this cake!

Vegan lemon blueberry cake with lemon glaze (step by step)

Prep: Preheat oven to 350° F and grease a round cake pan and line the bottom with parchment. I like to use a 10″ cake pan.

Step 1: In a medium size bowl, combine 2 ¼ cups flour with baking powder and salt. Stir to distribute and set aside.

Step 2: Toss blueberries with 1 Tbsp. of flour.

Step 3: In a separate bowl combine your sugar, oil and oat milk. Whisk together till smooth. Add lemon juice vanilla, lemon zest and whisk again till smooth.

Blueberry lemon glaze with lemon glaze instructions how to make

Step 4: Stir the flour mixture into the sugar mixture and mix until no lumps are remaining. Then, fold in your blueberries that have been tossed with flour.

Step 5: Pour the batter into your prepared cake pan and bake for 50 minutes until the cake becomes golden brown on the edges. When a fork is inserted into the center, it should come out clean. Allow the cake to cool for at least 30 minutes before transferring to a rack.

Step 6: Make the glaze by combining the powdered sugar with the lemon juice until it becomes a liquid consistency that can easily be poured. Then, pour the glaze mixture over the cake and allow it to set completely.

Blueberry lemon glaze with lemon glaze instructions how to make

Recipe tips and FAQs

  • Use fresh ingredients – Fresh blueberries and lemon juice really do make all the difference in this cake. Frozen blueberries can lead to a mushy result that doesn’t look as appetizing. But, you can certainly use them if needed.
  • Allow the cake to cool – Make sure you allow the cake to cool completely before putting the icing on. This will prevent it from slipping off. You also want the cake to be cool before cutting.
  • How long does this cake last? – This cake tastes best when served right away. But, you can also keep it in the fridge for a few days. I suggest doing the icing last before serving.
  • Can I make this cake gluten free? – You can make this cake gluten free by using a 1:1 gluten-free flour substitute.
Vegan blueberry lemon gaze with lemon glaze

Hopefully you enjoy this summery cake with all its fresh and tasty flavors. If you decide to make it, be sure to leave a comment and review and let me know how it came out!

Vegan Lemon Blueberry Cake (With Lemon Glaze)

Vegan blueberry lemon gaze with lemon glaze
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 8


  • 2 ¼ cups all purpose flour + 1 tbsp coat blueberries
  • 1 cup cup white granulated sugar
  • 1 Tbsp. baking powder
  • ½ tsp salt
  • ½ cup + 1 Tbsp. neutral oil
  • cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 Tbsp. lemon zest
  • 1 cup oat milk
  • 1 ½ cups fresh blueberries washed and dried

Lemon Glaze

  • ¾ cup powdered sugar
  • 1-2 Tbsp. fresh lemon juice


  • Preheat oven to 350° F. Grease a round cake pan and line the bottom with parchment. I like to use a 10" round pan for this recipe.
  • In a medium size bowl, combine 2 ¼ cups flour, baking powder, and salt. Stir to evenly distribute and set aside.
  • Toss washed and dried blueberries with 1 Tbsp. flour.
  • In a large bowl, combine sugar, oat milk, and oil. Whisk until smooth.
  • Add the lemon juice, lemon zest, and vanilla whisking until smooth.
  • Stir in the flour mixture, mixing until no lumps remain. Fold in the blueberries. Pour into prepared cake pan.
  • Bake for 45-50 minutes, until golden brown on the edges and fork or skewer inserted comes out clean.
  • Allow to cool in the pan for at least 30 minutes before transferring to a cooling rack.

Make the lemon glaze

  • In a measuring cup, combine the powdered sugar with lemon juice until icing is at a liquid/pourable consistency.
  • Pour over cake, tilting the cake to evening spread the icing around the top and start dripping down the sides.
  • Allow to cool and set completely before cutting into 8-10 slices.


Storage: Best the same day but can be stored covered in the fridge for up to 2 days. The icing will get sticky after being stored in the fridge.

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