If you adore the bright, fresh flavors of summer fruits and crave a dessert that is both indulgent and wholesome, then you are going to fall head over heels for this Vegan Blueberry Lemon Loaf Cake (Moist & Fluffy) Recipe. Imagine biting into a slice that hums with zesty lemon sunshine, sweet bursts of juicy blueberries, and a crumb so tender it practically melts on your tongue. This cake isn’t just delicious, it’s a celebration of plant-based baking done right – bursting with flavor, perfectly moist, and light enough to enjoy any time of day. Trust me, once you try this recipe, it’ll become your go-to cake for sharing with friends or a little self-care moment!
Ingredients You’ll Need
This recipe uses a beautiful blend of straightforward, pantry-friendly ingredients that come together effortlessly to create the magic of the Vegan Blueberry Lemon Loaf Cake (Moist & Fluffy) Recipe. Each addition contributes to the cake’s texture, aroma, and the irresistible balance of sweet and tart.
- Fresh lemon zest: Gives a punch of bright, citrusy flavor that wakes up every bite.
- Granulated sugar: Sweetens naturally and helps create a tender crumb.
- All-purpose flour: The base for that soft, fluffy texture we all love in a loaf cake.
- Vegan butter: Adds richness and buttery notes, essential for that moist feel.
- Soy milk: Combines with lemon juice to create a vegan buttermilk substitute that keeps the crumb light and airy.
- Lemon juice: Boosts tanginess and activates the baking soda and powder for the perfect rise.
- Olive oil: Keeps the cake moist without weighing it down; opt for a light-tasting one for best results.
- Vegan Greek-style yogurt: Adds creaminess and tang, enhancing moisture and flavor complexity.
- Vanilla extract: Deepens the aroma and rounds out the citrus with warm undertones.
- Baking powder and baking soda: Leaveners that ensure your cake rises beautifully fluffy.
- Sea salt: Enhances all the flavors.
- Fresh blueberries: The star fruit that brings juicy, burst-in-your-mouth sweetness and color to the cake.
- Powdered sugar: For the glossy, zesty glaze that finishes the loaf with a touch of sweetness and shine.
- Extra lemon juice and olive oil for the glaze: Let you create that luscious topping that perfectly complements the cake’s flavors.
How to Make Vegan Blueberry Lemon Loaf Cake (Moist & Fluffy) Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 160°C fan-forced (or 180°C conventional). Lightly grease a 1-pound loaf pan and line it with parchment paper, leaving plenty of overhang for easy removal later. Getting this step right ensures your cake bakes evenly and lifts out effortlessly.
Step 2: Make the Lemon Crumble Topping
Use your fingertips to rub fresh lemon zest into the granulated sugar until your kitchen fills with that wonderful citrus aroma. You’ll then add flour and vegan butter, blending everything into a crumbly texture. This topping will add a delightful contrast of tangy sweetness and buttery crunch to your loaf.
Step 3: Prepare the Vegan Buttermilk
Mix the soy milk and lemon juice in a jug, stir, and let it rest for 10 minutes. This simple swap mimics traditional buttermilk and is key for giving your cake that lovely tender crumb and just the right amount of tang.
Step 4: Infuse the Sugar with Lemon Zest
In a large bowl, rub the lemon zest into the granulated sugar with your fingertips to maximize flavor release. This gives every bite of the cake that vibrant lemon sparkle that makes it so irresistible.
Step 5: Combine the Wet Ingredients
Add melted vegan butter, olive oil, yogurt, and vanilla extract to the zesty sugar, then whisk to combine. Stir in the vegan buttermilk mixture and whisk again to get a smooth, creamy foundation for the cake batter.
Step 6: Whisk Together Dry Ingredients
Separate from the wet mix, sift together the all-purpose flour, baking powder, baking soda, and sea salt. Whisk to combine and prepare for gentle integration with your wet ingredients.
Step 7: Mix Wet and Dry Ingredients
Add half the dry ingredients to the wet and fold gently with a spatula until you still see a few streaks of flour. This careful mixing keeps the texture light and fluffy, avoiding the dreaded dense loaf.
Step 8: Add Blueberries
Mix the remaining dry ingredients with 180 grams of fresh blueberries, then fold this mixture into the wet batter. The blueberries distribute evenly without breaking apart, giving your loaf delightful pockets of juicy sweetness in every slice.
Step 9: Assemble and Bake
Transfer the batter into your prepared pan, smooth the top, then scatter the remaining blueberries and sprinkle the lemon crumble topping evenly over the surface. Place the pan on a baking sheet and bake in the middle of the oven for 55 to 65 minutes. Check doneness by inserting a toothpick—it should come out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Step 10: Make and Add the Lemon Glaze
Whisk powdered sugar, lemon juice, and olive oil until the glaze is smooth and just right for drizzling. Add it over the cooled cake, letting it drip over the sides, then decorate with extra blueberries, lemon slices, and fresh mint or blueberry leaves for a stunning finish.
How to Serve Vegan Blueberry Lemon Loaf Cake (Moist & Fluffy) Recipe
Garnishes
This Vegan Blueberry Lemon Loaf Cake (Moist & Fluffy) Recipe shines with simple, fresh garnishes. Bright lemon slices arranged on top add a pop of color and extra zing, while a dusting of powdered sugar or a handful of fresh mint leaves brings elegance to every slice. Don’t underestimate how much a beautiful presentation can elevate this already delightful cake.
Side Dishes
Pair your loaf with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream for the ultimate summer treat. A fresh fruit salad made with berries and mint complements the citrus and sweetness perfectly, turning a simple slice into an impressive dessert plate everyone will rave about.
Creative Ways to Present
Try serving individual mini slices with a drizzle of lemon glaze on small dessert plates, each garnished with a tiny sprig of mint or a few blueberries. Or create a layered dessert by cutting the loaf into cubes and stacking with plant-based yogurt and more fresh fruit in glass jars for a stunning parfait style option. It’s incredible how versatile this cake can be!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Vegan Blueberry Lemon Loaf Cake (Moist & Fluffy) Recipe tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. It will stay wonderfully moist and full of flavor, perfect for quick snacks or unexpected guests.
Freezing
You can freeze this loaf cake whole or sliced. Wrap it securely in plastic wrap and place it in a freezer-safe container or bag, keeping it fresh for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving to enjoy that freshly baked taste anytime.
Reheating
Warm individual slices gently in the microwave for 15-20 seconds or in a preheated oven at 150°C (300°F) for 5-7 minutes. This helps revive the moist texture and enhances the lemon aroma, making every bite as delightful as when it was first baked.
FAQs
Can I use frozen blueberries for this cake?
Absolutely! Just be sure to thaw and drain them well to avoid excess moisture, which can make the batter too wet. Toss the blueberries in a bit of flour before folding them into the batter to help prevent sinking.
What if I don’t have vegan Greek-style yogurt?
Plain soy or coconut yogurt works perfectly as a substitute—it adds the same creamy texture and tanginess that keeps this cake moist and flavorful.
Is it possible to make this gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free baking mix that includes xanthan gum. Make sure to use a blend meant for baking to maintain the right texture.
Can I substitute the soy milk with another plant milk?
Of course! Almond, oat, or even rice milk will work fine, but soy milk tends to give the best texture when combined with lemon juice to make that vegan buttermilk.
How long will this cake stay fresh in the fridge?
Stored properly in an airtight container, your loaf will stay fresh and moist for up to 5 or 6 days in the refrigerator—perfect for enjoying slice after slice throughout the week!
Final Thoughts
This Vegan Blueberry Lemon Loaf Cake (Moist & Fluffy) Recipe is a true celebration of flavor and texture, proving that plant-based baking can be just as luscious and comforting as any traditional cake. Whether you’re an experienced vegan baker or simply love fresh, vibrant desserts, this loaf is an absolute joy to make and share. I can’t wait for you to try it and fall in love with every sweet, tangy bite!
Print
Vegan Blueberry Lemon Loaf Cake (Moist & Fluffy) Recipe
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Blueberry Lemon Loaf Cake is a moist and fluffy treat bursting with fresh blueberries and zesty lemon flavor. Perfectly balanced between sweet and tangy, this loaf features a crunchy lemon crumble topping and a smooth lemon glaze that enhances its vibrant taste. Made without eggs or dairy, it’s ideal for those following a vegan diet but loved by all for its tender crumb and refreshing citrus notes.
Ingredients
Lemon Crumble Topping
- 1 tablespoon lemon zest (freshly zested)
- 1 tablespoon granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon vegan butter
Vegan Buttermilk
- 150 ml soy milk
- 1 tablespoon lemon juice (freshly squeezed)
Cake Batter
- 2 tablespoons lemon zest (freshly zested)
- 200 g granulated sugar (organic preferred if in the US)
- 75 g vegan butter (melted and cooled to room temperature)
- 60 ml olive oil (or light-tasting oil such as rapeseed or sunflower)
- 120 g vegan Greek-style yogurt or Skyr (or plain soy or coconut yogurt)
- 1 teaspoon vanilla extract
- 260 g all-purpose flour (sifted)
- 1 tablespoon baking powder (sifted)
- ¼ teaspoon baking soda (sifted)
- ¼ teaspoon sea salt
- 230 g fresh blueberries (washed and dried, plus extra for garnish)
Lemon Glaze
- 120 g powdered sugar (icing sugar)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon olive oil
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with oil and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Make the crumble topping: Rub the lemon zest into the sugar using your fingertips until fragrant. Then rub in the flour, followed by the butter, until mixture resembles coarse crumbs. Set aside.
- Make the vegan buttermilk: In a jug, mix the soy milk and lemon juice, stir, and allow to rest for 10 minutes so it curdles slightly, creating a vegan buttermilk substitute.
- Flavor the sugar: Add the sugar and 2 tablespoons lemon zest to a large mixing bowl and rub the zest into the sugar with your fingertips to release the aroma.
- Add wet ingredients: Into the sugar and zest mixture, add the melted butter, olive oil, vegan yogurt, and vanilla extract. Whisk to combine thoroughly. Then whisk in the vegan buttermilk mixture.
- Sift dry ingredients: In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and sea salt to combine evenly.
- Add dry ingredients to wet: Add half of the dry ingredients into the wet ingredients bowl and gently fold with a spatula just until combined, leaving some streaks of flour visible.
- Mix in blueberries: Add 180g of blueberries to the remaining dry ingredients and mix to coat them well, then fold this mixture into the wet ingredients until just combined. Take care not to overmix to keep the batter tender.
- Assemble: Pour the batter into the prepared loaf pan. Scatter the remaining 50g blueberries on top, then sprinkle the lemon crumble evenly over the surface. Place the loaf pan on a baking sheet or aluminum tray to catch any drips.
- Bake: Bake the cake in the center of the preheated oven for 55 to 65 minutes. Test doneness by inserting a knife or toothpick into the center; it should come out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the glaze: Whisk together the powdered sugar, lemon juice, and olive oil until smooth. Adjust thickness by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner consistency.
- Garnish: Once the cake is fully cooled, place parchment paper under the rack to catch excess glaze. Pour the glaze over the top, then decorate with additional fresh blueberries, thin lemon slices, and fresh mint or blueberry leaves for visual appeal.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for 5 to 6 days. For longer storage, freeze in an airtight container and thaw a few hours before serving.
Notes
- Use fresh lemons for zest and juice for the best flavor impact.
- Soy milk is used to mimic buttermilk; other plant milks can be substituted but soy works best for texture.
- Make sure to sift the flour and raising agents to avoid lumps and ensure even rising.
- Do not overmix the batter after adding flour to keep the loaf light and tender.
- The crumble topping adds texture and lemony brightness but can be omitted if desired.
- Use fresh blueberries rather than frozen to prevent color bleeding and excess moisture in the batter.
- Always allow cake to cool before glazing to prevent melting the glaze.
