This simple vegan blueberry cake is incredibly moist, fruity, super delicious yet quick and easy to make and just like grandma used to make! You can turn this recipe into a blueberry pound cake, round cake, bundt cake, sheet cake, or into small muffins and cupcakes!
The Best Vegan Blueberry Cake like Grandmas Original!
My grandma just always made the best cakes! Whether it was Danube Wave Cake, Bee Sting Cake or Mandarin Sour Cream Cake, all of her classic German cakes turned out perfectly! Of course, she not only baked bakery-style cakes like from the pastry shop, but also very simple sponge cakes like lemon cake, chocolate cake or marble cake.
Moist Blueberry Lemon Cake
This blueberry pound cake is also one of the popular quick cakes, especially in spring and summer! Of course, my vegan recipe is made completely without eggs, butter and dairy milk, but the cake is still as delicious as grandma’s classic! To make the loaf cake batter, all you need are a few simple ingredients and less than 5 minutes to whip up the batter. Just combine the wet ingredients and dry ingredients, then pour into a baking dish and the berry cake is ready to go into the oven!
The result is a wonderfully soft, fluffy and moist blueberry cake that is guaranteed to impress everyone! Whether it’s for a birthday or a coffee date, this cake is the perfect dessert for any occasion or celebration. It’s super quick and easy to make and just incredibly delicious!
This blueberry cake recipe works in any baking dish – Whether it’s a loaf cake, round cake, bundt cake, sheet cake, muffins and cupcakes! I used a simple loaf pan here, but you can also use a springform pan, muffin tins, or any other cake pan you like. Keep in mind, however, that you may also need to adjust the baking time if you use a different baking dish. The smaller and the flatter the cake is baked, the faster it will be ready. For example, muffins and cupcakes only take 20-25 minutes.
- Flour: all-purpose flour, spelt flour or gluten-free flour is best for a fluffy, soft cake. You can also use heavier flour like oat or whole wheat flour, but then the cake will be denser.
- Baking powder: or a mixture of baking powder and baking soda.
- Raw cane sugar: or other sugar to taste. You can also use brown sugar or coconut sugar, but this will make the cake darker.
- Salt: just a pinch.
- Plant milk: soy milk is best for making Vegan Buttermilk. However, any dairy-free milk such as almond milk, oat milk or cashew milk will do too. You can also refine the blueberry cake with yogurt or sour cream.
- Oil: any neutral vegetable oil such as canola oil, sunflower oil or avocado oil is suitable. However, the cake tastes best with butter-flavored canola oil.
- Lemon juice: from a freshly squeezed lemon to add a fresh lemon flavor. Alternatively, you can use white vinegar or apple cider vinegar.
- Vanilla extract: for a beautiful flavorful!
- Blueberries: You can use both fresh and frozen blueberries. For variety, you could also try raspberries.
- Cornstarch: to dust the berries so they don’t ooze onto the bottom during baking and release too much juice.
- Vegan whipping cream: You can also just use cream cheese to make a classic cream cheese frosting.
- Vegan cream cheese: or dairy-free mascarpone, sour cream, vegan butter, margarine, or just more whipping cream.
- Powdered sugar: or other sweetener to taste.
- Blueberry powder: or another fruit powder (optional).
- San-apart: or cream stiffener optional to firm.
- Lemon juice: or lemon zest – as you like.
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Make the batter
First, whisk together the soy milk and lemon juice and set aside for a few minutes until it curdles into vegan buttermilk. Meanwhile, sift flour and baking powder into a large bowl. Add baking soda, salt and sugar and whisk together. Then add vegan buttermilk, vegetable oil, and vanilla extract and stir to form a batter.
Step 2: Fold in the blueberries
Toss the blueberries in some cornstarch. Then carefully fold 2/3 of them into the batter with a spatula. Pour the batter into the baking pan and smooth it out. Spread the remaining blueberries on top and bake the loaf cake for about 55 minutes. Then allow to cool completely.
Step 3: Whip up the blueberry frosting
In a mixing bowl, whip the vegan whipped cream with an electric hand mixer. In another mixing bowl, mix the vegan cream cheese with powdered sugar, blueberry powder, San-apart and lemon juice until creamy. Then briefly mix in the whipped cream.
Step 3: Decorate
Spread the blueberry frosting on the cooled cake and decorate with fresh blueberries, blackberries and desiccated coconut as you like. You can also decorate the blueberry cake with a refreshing lemon glaze or a plain cream cheese frosting. Slice and enjoy!
To make the perfect vegan blueberry cake, I recommend following these easy tips & tricks:
- Stick to the recipe! Please read all the the ingredient notes. If you want a wonderfully fluffy cake, you should use a light flour variety, granulated sugar (not a sugar substitute) and soy milk for the best texture.
- Stir the batter briefly! Please stir the batter just until the ingredients have combined. If there are still a few lumps, that’s totally fine. If you overmix the batter, the cake will not rise well and will be less fluffy.
- Smooth out the surface! Once you’ve poured the batter into the baking pan, gently tap the pan on the work surface a few times to get the air bubbles out and smooth out the batter.
- How to get pretty cracks! To get the classic “pretty crack” like pound cakes from the bakery, you can make a shallow cut lengthwise down the center of your batter with a knife after the first 10 minutes of baking time. Similar to scoring a bread loaf, this creates a designated place for the loaf to crack.
- Cover the cake! If the surface of the cake becomes too dark during baking, you can simply cover it loosely with a piece of parchment paper.
- Test for doneness! Since the baking time can vary depending on the oven and the baking pan, you should always do a test before you take the cake out of the oven. If you insert a toothpick or skewer into the center of the cake and it comes out clean, it is done baking!
The easy vegan blueberry coffee cake will keep in an airtight container at room temperature for 3 days and in a cool place or refrigerator for up to 5 days. If it becomes dry after a few days, you can simply heat your cake piece in the microwave for a few seconds before eating. This will make it wonderfully soft, fluffy and moist again and it will taste just like freshly baked!
How to Freeze Leftover Cake
You can separate the remaining cake pieces with a piece of parchment paper and then put them into a freezer-safe container or freezer bag and seal it airtight. This way, you can remove individual pieces at any time and quickly defrost them in the microwave or toaster oven.
This Moist Vegan Blueberry Cake Recipe is:
- Without butter
- Can be made gluten-free
- Quick and easy to make
- Fluffy and soft
- Moist and delicious!
- Can be made with other fruits
- Versatile & customizable
- The perfect cake for every day!
More easy vegan cake recipes to try
- Vegan Loaf Cake
- One-Bowl Chocolate Cake
- Apricot Cake
- Coconut Cake
- Grandmas Apple Cake
- The Best Lemon Cake
- Lemon Poppy Seed Cake
- Chocolate Pear Cake
- Chocolate Zucchini Bread
- Cranberry Orange Bread
- Raspberry Almond Cake
- Blueberry Bundt Cake
- Blood Orange Bundt Cake
- Strawberry Rhubarb Cake
- Banana Bread
- Chocolate Banana Bread
- Zebra Marble Cake
- Chocolate Pumpkin Marble Bread
If you try this easy vegan blueberry cake recipe, feel free to leave me a comment and a rating! And if you take a picture of your sponge cake and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy baking! 🙂
The Best Vegan Blueberry CakeAuthor:
- 1 cup (240 ml) soy milk or other plant milk, *see notes)
- juice of 1 lemon approx. ¼ cup lemon juice
- ½ cup (120 ml) vegetable oil e.g. canola or sunflower or butter-flavored Alba oil
- 1 tsp vanilla extract or ground bourbon vanilla or the pulp of a vanilla bean
- 2 ½ cups (300) flour all-purpose, spelt or gluten-free flour
- 2 tsp baking powder
- 1 tsp baking soda or 2 tsp more baking powder
- 1 pinch of salt
- ¾ cup (150 g) raw cane sugar or other sugar to taste
- 7 oz (200 g) blueberries or other berries
- 1 tbsp cornstarch or more flour for rolling
For Decorating (optional)
- desiccated coconut
- Preheat the oven to 356 °F (180 °C). Grease a 25-cm loaf pan and line with parchment paper (see photo above).
- Whisk together the soy milk and lemon juice in a measuring cup and set aside for about 5 minutes until it has curdled into vegan buttermilk (this doesn't work well with other types of plant milks, however, it’s not a big deal when it doesn't work).
- Meanwhile, sift flour and baking powder into a large bowl. Then whisk in baking soda, salt and sugar.
- Add vegan buttermilk, oil and vanilla extract and stir briefly until all ingredients are just combined.
- Wash the blueberries, pat them dry and toss them with a little cornstarch or flour (so that they don't seep onto the bottom and lose too much juice during baking). Then gently fold ¾ of them into the batter with a spatula.
- Pour the batter into the baking pan and gently tap the pan a few times on the work surface to get rid of the air bubbles and smooth out the top.
- Spread the remaining ¼ of blueberries on top and bake the cake for about 55 minutes, or until a toothpick comes out clean (don't skip the stick test! If the cake gets too dark during baking, cover loosely with a piece of parchment paper).
- Allow to cool in the pan for 10-15 minutes. Then remove and let cool completely on a cooling rack.
- In a mixing bowl, beat the dairy-free whipping cream with an electric hand mixer until stiff peaks form.
- In another mixing bowl, mix the dairy-free cream cheese with powdered sugar, blueberry powder, San-apart and lemon juice until creamy. Then fold in the whipped cream.
- Spread the blueberry cream on the cake and decorate with fresh blueberries, blackberries and desiccated coconut.
- Slice and enjoy!
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