Moist and lemony with pops of purple-ish blueberries, this is Meyer Lemon Blueberry Cake tastes like heaven.
It’s easy to make and adaptable.
I made it six times to get just the right buttery, bakery worthy texture and flavor you’ll love.
The best part: it contains no dairy or eggs.
I’m not vegan, but I think it’s important to have a few foolproof, delicious recipes that can be adapted to special needs.
Put this cake recipe on your MUST BAKE list.
You don’t even have to tell people it’s vegan.
It can be our little secret.
Scroll beneath the recipe for more photos and helpful hints.
Moist, lemony and studded with blueberries, this cake is a snap to make. A great vegan cake you can adapt with different juices and fruits. Make a double batch and freeze for a special brunch or any occasion.
- ½ cup coconut milk (or any non-dairy milk) (120 ml)
- Juice and zest of 2 lemons or Meyer lemons, divided (45 ml juice) (4 gm zest)
- 2 tablespoons unsweetened applesauce (50 gm)
- 1-teaspoon vanilla extract (8 ml)
- *2 cups self-rising flour (260 gm)
- 1 ½ teaspoons baking powder
- 4 tablespoons vegan butter or coconut oil, room temperature (55gm)
- ¾ cup sugar (120 gm)
- 1 generous cup blueberries (185 gm) (reserve a handful to put on top of cake)
- *You may substitute 2 cups AP flour + 1 teaspoon baking powder
- For glaze (optional)
- 1 cup confectioner’s sugar, sifted (150 gm)
- 1 –2 tablespoons lemon or Meyer lemon juice (15–30 ml)
- Adjust oven rack to the lower third of the oven and preheat oven to 350 F. Spray a 4 x 8 loaf pan with cooking spray and line it with parchment paper.
- Measure and lay out all ingredients first.
- Zest and juice the lemons.
- Combine coconut milk with 1 tablespoon of zest and 3 tablespoons of juice and set aside to curdle. After a few minutes, add in applesauce and vanilla.
- In another bowl, sift together the flour and baking powder.
- Wash and dry the blueberries and combine 1 cup berries with a few teaspoons each of flour and sugar. (This keeps them from falling to the bottom of the cake.)
- Using a handheld or stand mixer, cream softened butter (or coconut oil) with sugar at medium high speed for five minutes, until light in color and creamy. Scrape down sides of the bowl as needed.
- With mixer on low, add liquids: non-dairy milk, lemon juice, zest, applesauce and vanilla. (Vegan butter and lemon juice will not look blended but it’s OK. When you add the flour, the mixture will come together.)
- Add in flour mixture one-third at a time. Do not over mix! Turn off mixer as soon as the flour disappears.
- Use a spatula to gently stir in most of the blueberries, with as few strokes as possible. Batter will be very thick.
- Transfer batter into prepared loaf pan and top with a few “decorative” blueberries. Gently push berries halfway into batter.
- Set cake loaf on a baking sheet and bake in lower third part of the oven for 50 min-1 hour. Turn pan halfway through baking time for even browning. Start checking after 40 minutes. Cake is done when a toothpick inserted into the center comes out mostly clean.
- Let cake cool in the pan 15 minutes. Run a knife up and down the sides to loosen the cake and gently lift out by the paper “handles”. Cool completely on a rack before frosting.
- Optional glaze: sift powdered sugar into a bowl and add 1-2 tablespoons of lemon juice to make a thick but pourable icing. Transfer the icing to a Ziploc bag and make a very tiny snip in the corner. Place cake on a piece of parchment and make zigzag lines across the top or pour glaze directly over the top and let it drip down the sides. Let dry at least 10 minutes before cutting and serving.
- This cake is even better on day 2 and freezes well.
Adapted from Isa Chandra Moskowitz’s Lemon Blueberry Loaf
If you are short on time: Measure and mix together dry ingredients in one bowl and wet ingredients in another.
Cover and refrigerate up to two days.
Bring ingredients to room temperature before mixing and baking.