Lemon Blueberry Cake (Vegan Layer Cake)

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This Lemon Blueberry Cake is a soft, moist, and totally delicious! It is layered with a creamy lemon frosting and a sweet blueberry filling, making it a perfect dessert for Easter or anytime you want a vegan layer cake!

Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.

Vegan Lemon Blueberry Cake

Who says vegan cakes can’t be fluffy, moist and delicious? Well, I can confidently say they can!! If you’ve been following me for a while you may have noticed that I love baking vegan cakes. Whether it’s a loaf, sponge cake, bundt cake, round cake, layered cake or whatever cake, haha! In fact, there’s no kind of cake I don‘t want to veganize! Honestly, it even makes it fun for me, I love experimenting in the kitchen. And when my experiments succeed, my neighbors are happy because they can enjoy it! 😃 Even though they’re not vegan, they often don’t notice that it’s egg-free and dairy-free.

Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.

Since my blueberry bundt cake with lemon flavor is so delicious, I wanted to make a similar cake but with a fruity and creamy filling. Also, I wanted to modify my lemon cake recipe, making it moister and juicier. So I came up with the idea to bake a vegan layer cake which has all the layers and flavors I love!

Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.

Vegan Lemon Cake

Let’s start with the moist and fluffy vegan lemon cake! Actually, it’s super easy to make because the batter comes together very quickly and there are only a few simple ingredients required. I recommend using all-purpose flour because it makes the fluffiest texture. However, if you want to make the cake gluten-free, you can substitute a good gluten-free flour blend 1:1. Secondly, please make sure not to overmix the batter or your blueberry lemon cake will get dense. It’s best to mix everything together just until combined!

Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.

Homemade Blueberry Filling

Of course, you can simply use store-bought blueberry compote or jam for the filling. But let’s be honest, anything that’s homemade is definitely better, right?! And don’t worry, this juicy blueberry filling is also very easy to make with only 3 ingredients. Simply stir together the blueberries, sugar, and lemon juice in a pot and bring to a boil. Cook over medium heat until the sauce has thickened up, which is about 8 minutes. Oh, and please don’t forget to stir constantly to avoid burning. Then mash it a bit and set aside to cool completely.

Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.

Creamy Lemon Frosting

Also, the creamy frosting is mixed together super quick. But before you start, please make sure that your ingredients are room temperature. Otherwise, the vegan butter and cream cheese won’t blend very well, resulting in a non-creamy frosting.
To make the lemon cream, simply mix the vegan butter until creamy. Then add the cream cheese and mix again. Lastly, sift in powdered sugar and add a squeeze of lemon juice and mix again until super creamy and well combined! If it’s still too soft, you can add more powdered sugar. And if it is too firm, you can add more lemon juice.

Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.
Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.

Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.

How to make a perfect Vegan Layer Cake

When baking the Lemon Blueberry Cake, please check the baking time and temperature because I figured out that ovens often vary. This means, if the temperature of your oven is too low, your cake may not rise very well and will need longer until baked through. And if the temperature is too high, your cake may get crumbly and dry on the outer sides quickly while it is still wet inside.

Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe. Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.

Please make a cake test!

I always recommend doing a cake test to check if your cake is ready. When you insert a toothpick into the middle of your cake, it should come out almost clean. When I say almost, I mean it’s totally fine if there a still a few crumbs because when it’s completely clean your cake will be too dry.

Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.

I hope you’ll love this Vegan Lemon Blueberry Cake. It is:

  • Vegan
  • Egg-free
  • Dairy-free
  • Soft
  • Moist
  • Juicy
  • Creamy
  • Sweet
  • Fairly easy to make
  • Can be made gluten-free
  • So delicious!
  • Perfect for Easter or any occasion!

Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.

Beautiful Cake Decoration

I love to decorate my cakes with anything I can find! Often, I make pipes on top of the layer cake with the remaining frosting and sprinkle over chopped chocolate. Also, I love using fruit, such as cherries, blackberries, blueberries or other berries. Anyways, this time I was in the mood to decorate it with flowers too because since spring started, I‘m so in love with these beauties! Choose the decorations you like, and feel free to decorate your cake however you like.

Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.

If you try this Vegan Lemon Blueberry Cake Recipe or maybe another of my Vegan Cake Recipes, please leave me a comment below sharing how it turned out for you! I’m pretty sure you’ll also like my fluffy Vegan Vanilla Cake or my Blueberry Bundt Cake. But also, my Blueberry Crumble Cheesecake or my Blueberry Babka are both very delicious.
Anyways, whatever you do, if you take a picture of your recreation and share it on Instagram, please don’t forget to tag me @biancazapatka and use the hashtag #biancazapatka , to make sure I won’t miss your post! Happy baking! 😊

Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.

Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.

Vegan Lemon Blueberry Cake

This vegan Lemon Blueberry Cake is soft, moist, and totally delicious! It is layered with a creamy lemon frosting and a sweet blueberry filling, making it a perfect dessert for Easter or anytime you want a fruity layer cake!
4.59 from 12 votes
Print Pin Rate
Course: Dessert, Snack, Snacks
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2 sponges
Author: Bianca Zapatka

Ingredients

Lemon cake

  • 1 1/2 cup non-dairy milk (360ml)
  • 1/2 cup lemon juice (120ml)
  • 3 cups all-purpose flour (360g)
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cups sugar (300g)
  • 1 tsp salt
  • 3/4 cup neutral oil
  • 1 tbsp vanilla extract
  • 1 tbsp lemon zest

Blueberry filling

  • 14 oz blueberries (400g) fresh
  • 1/2 cup sugar (100g) or to taste
  • juice of 1 lemon

Lemon frosting

  • 1 cup unsalted butter (225g) softened
  • 8 oz cream cheese (225g) softened
  • 2 cups powdered sugar (240g)
  • 2 tbsp lemon juice

Instructions

Vegan Lemon Cake

  • Combine non-dairy milk with lemon juice and set aside until it curdles to create vegan buttermilk.
  • Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) pans with parchment paper, cut to fit the pan. (I don't recommend skipping this step or the cakes could stick to the pan.)
  • In a large bowl whisk together flour, baking powder, baking soda, sugar, and salt.
  • Stir the oil, vanilla and lemon zest into the vegan buttermilk. Then pour it into the flour mixture and mix everything just until the ingredients are combined. (Don't overmix or your cakes will be dense).
  • Divide the batter evenly between the two cake pans and bake for about 30 minutes or until a toothpick inserted into the center comes out clean. (Don't overbake or your cakes will get dry.)
  • Let cool completely. (Optionally, wrap each cake in plastic wrap and refrigerate at least 2 hours until well chilled because this makes them easier to cut evenly.)

Blueberry Filling

  • In a pot, combine blueberries, sugar and lemon juice. Bring to a simmer and cook over medium heat until the blueberries are soft and the sauce has thickened up, about 8 minutes, stirring constantly. Let cool afterwards. (The best is to let it chill in the fridge overnight, so it can thicken up more).

Lemon Frosting

  • In a large mixing bowl, mix the vegan butter with a handheld mixer until creamy. Then add the cream cheese and mix again. Lastly, sift in powdered sugar and a squeeze of lemon juice and mix again until creamy and well combined. (If it’s too firm and not spreadable, stir in more lemon juice. If it is too soft, add more powdered sugar).

Assembling the Cake:

  • Cut each cake horizontally in two equal layers. Place one cake layer on a serving plate. Spread about 1/4 of the lemon frosting over the cake so that it’s higher around the edges (to hold the blueberry filling inside). Then spread 1/3 of the blueberry filling inside.
  • Top with the next layer, another 1/4 of the frosting, followed by another 1/3 of blueberry filling and repeat for the third layer. Place the fourth layer on top and spread the remaining lemon frosting over it.
  • Place a cake ring around and chill about 3-4 hours in the fridge before decorating and serving.
  • Enjoy! 😊

Notes

  • To make this cake gluten-free, I recommend using a gluten-free flour blend 1:1. Instead of cream cheese, you can use coconut cream. Simply refrigerate a can of coconut milk overnight. Then scoop out the solid part from the can which should have the same consistency as cream cheese (this is the coconut cream).
  • If you don’t want to make the blueberry filling, you can use store-bought blueberry compote or jam. Or just fold some blueberries tossed in a bit of flour into the batter. Also, other kinds of berries are fine.
  • You can store leftover cake covered in the fridge, for up to 4 days, or freeze the un-frosted cake.
  • If you want to make cupcakes from the batter, bake for 20-25 minutes.
  • Please read the text for further information.
Recipe inspired by alsothecrumbsplease

Did you make this recipe?

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Lemon blueberry cake is a vegan layer cake with creamy lemon frosting and blueberry filling. It is soft, moist, delicious. Perfect dessert for Easter. Gluten-free, egg-less recipe.

16 Comments

  1. Avatar 7. April 2019 / 18:26

    I love the look of this stunning cake Bianca! That would be perfect centrepiece for an Easter table!

  2. Avatar
    Hilde
    7. April 2019 / 18:35

    Hi! This really looks delicious! But I have a question: cream cheese is not vegan right? Or am I totally wrong? Woud love to hear from you!

    • Avatar
      Theresa
      8. April 2019 / 5:33

      They have several brands of vegan cream cheese

      • Bianca Zapatka 8. April 2019 / 19:41

        You can use any vegan cream cheese you like 🙂

    • Bianca Zapatka 8. April 2019 / 19:39

      I used vegan cream cheese. It’s made of almonds 🙂

  3. Avatar 7. April 2019 / 21:04

    Your cake looks stunning, Bianca! I bet it’s super fluffy and tasty! 🙂

  4. Avatar 9. April 2019 / 1:25

    Your recipes are just absolutely stunning, Bianca!! This cake is out of this world!

  5. Avatar
    abbey
    15. April 2019 / 17:19

    I would have given it 5, but I couldn’t get the lemon filling thick and creamy no mater home much powdered sugar I added 🙁 so it’s more like a glaze

    • Bianca Zapatka 17. April 2019 / 0:24

      Which kind of vegan butter and vegan cream cheese did you use?

  6. Avatar 18. April 2019 / 14:29

    I did this cake for my 24 birthday and It was the best cake i’ve ever had!! Soft, not too sweet, cruelty free and delicious! I need to improve my skills but I will make it again for sure!!

    • Bianca Zapatka 19. April 2019 / 19:02

      So glad to read this. Thank you so much! 🙂

  7. Avatar
    Katie
    20. April 2019 / 3:10

    I liked this recipe but the cakes I don’t believe are big enough to cut in half and have it look as pictures. Would be better off to cut of the tops and use this recipe for a two layer cake.

    • Bianca Zapatka 20. April 2019 / 19:58

      If it’s too difficult for you to cut them into 4 layers, you can, of course, make only 2 layers 🙂

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