Easy One-Bowl Vegan Blueberry Cake Recipe (Fluffy and Bursting with Berries)

If you’re a blueberry lover searching for an easy dessert that doesn’t require fancy equipment or hours in the kitchen, this vegan blueberry cake is your new go-to. Imagine sinking your fork into a tender, moist crumb studded with plump, juicy blueberries, all enhanced by a subtle zing of lemon.

It’s the kind of snack cake that feels like a treat without the guilt—perfect for lazy weekends, summer gatherings, or just because. As a vegan baking enthusiast, I’ve perfected this recipe to be foolproof, using simple pantry staples that come together in one bowl.

No eggs, no dairy, just pure plant-based goodness that bakes up fluffy every time. Whether you’re new to vegan baking or a seasoned pro, this cake will surprise you with its simplicity and flavor.

Let’s dive in and get baking!

Why This Vegan Blueberry Cake Will Become Your Favorite

This cake isn’t just another recipe—it’s a game-changer for busy home bakers. What sets it apart?

First, the one-bowl method means minimal cleanup; everything mixes together without the hassle of multiple dishes. The result is a light, airy texture that’s moist without being dense, thanks to the perfect balance of plant milk and vegan butter.

Blueberries provide natural sweetness and antioxidants, making it a feel-good indulgence. Plus, it’s versatile: swap in other berries for variety, or make it gluten-free with ease.

Ideal for brunch with coffee, afternoon tea, or as a post-dinner dessert, this cake serves 8 and takes about 10 minutes to prep. Studies from the Journal of Agricultural and Food Chemistry (2010) highlight blueberries’ role in heart health, adding a nutritious twist to your baking.

Serve it plain or dressed up—either way, it’s a crowd-pleaser that aligns with sustainable, plant-based living.

Ingredients You’ll Need (With Smart Substitutions)

Gathering the right ingredients is key to success. Here’s everything for this 8-serving cake:

• 2 cups all-purpose flour: The base for structure. For gluten-free, opt for a blend like King Arthur’s Measure for Measure—no adjustments needed.
• 1 cup granulated sugar: Keeps it sweet without overpowering the berries. Coconut sugar works for a caramel note, though it darkens the cake.
• 2 teaspoons baking powder: Provides the lift for fluffiness.
• 1/4 teaspoon salt: Balances flavors.
• 1/2 cup melted vegan butter or neutral oil: Adds moisture; I recommend Earth Balance for buttery taste.
• 3/4 cup unsweetened plant milk: Soy or almond milk mimics dairy perfectly.
• 2 tablespoons fresh lemon zest and juice: This duo brightens the batter and pairs magically with blueberries, enhancing their tartness. Lemon’s acidity also activates the baking powder for better rise, as explained in baking science from The Science of Cooking (King Arthur Baking Company).
• 1 teaspoon vanilla extract: Rounds out the flavors.
• 1 1/2 cups fresh blueberries: Fresh are best for even distribution and less bleeding; frozen works but may extend bake time.
• Powdered sugar: For a simple, elegant finish.

Ingredient Spotlight: Blueberries aren’t just delicious—they’re packed with antioxidants. A study in the American Journal of Clinical Nutrition (2019) shows they support cognitive health. Lemon adds vitamin C, boosting immunity per USDA data.

Step-by-Step Instructions for Perfect Vegan Blueberry Cake

Making this cake is straightforward—follow these detailed steps for bakery-quality results. Preheat your oven to 350°F (175°C) and grease an 8-inch round pan; line the bottom with parchment for easy release.

1. Whisk dry ingredients: In a large mixing bowl, combine 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Whisk thoroughly to aerate and distribute evenly—this prevents dense spots.
2. Add wet ingredients: Pour in 1/2 cup melted vegan butter, 3/4 cup plant milk, 2 tablespoons lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla. Stir gently with a spoon or spatula until just combined. Overmixing can toughen the gluten, so stop when no dry streaks remain.
3. Fold in half the blueberries: Gently incorporate 3/4 cup blueberries into the batter using a folding motion. This distributes them evenly without crushing.
4. Transfer to pan: Pour batter into the prepared pan, smoothing the top lightly.
5. Top with remaining blueberries: Scatter the other 3/4 cup blueberries over the surface, pressing some gently into the batter for visible pops of color and flavor.
6. Bake: Place in the oven for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate halfway if your oven heats unevenly.
7. Cool and dust: Let cool in the pan for 15 minutes, then transfer to a rack. Dust with powdered sugar just before serving for that snowy, appetizing look.

Total time: 1 hour 10 minutes. This method ensures even baking and maximum berry juiciness.

Baker’s Tips for Fluffy, Moist Results Every Time

To elevate your baking from good to great, here are pro tips based on years of vegan recipe testing:

• Use room-temperature plant milk: It emulsifies better with the melted butter, creating a smoother batter and tender crumb.
• Fresh vs. frozen berries: Fresh hold their shape better, but if using frozen, don’t thaw—add straight from the freezer to avoid excess moisture. Research from Food Chemistry (2015) notes frozen berries retain nutrients well.
• Don’t skip the lemon: Its acidity tenderizes the batter and prevents a flat rise, mimicking buttermilk’s effect in traditional cakes.
• Check doneness early: Ovens vary, so start checking at 50 minutes to avoid overbaking, which can dry out the cake.
• For extra fluff: Sift dry ingredients if your flour is clumpy—it incorporates air for lighter texture.

These insights come from troubleshooting hundreds of bakes; they ensure consistent success, especially for beginners adapting to vegan methods.

Creative Decorating Ideas to Impress

Keep it simple or go fancy—this cake shines either way. Start with a classic: a light sifting of powdered sugar over the cooled top, letting the embedded blueberries peek through for a rustic charm.

For more flair, drizzle with a lemon-vanilla glaze: Whisk 1 cup powdered sugar with 2 tablespoons lemon juice and 1 teaspoon vanilla until smooth—it’s tangy and glossy. Elevate with vegan cream cheese frosting: Beat 8 oz vegan cream cheese with 1/4 cup vegan butter, 2 cups powdered sugar, and vanilla for a creamy layer.

Serve slices with dollops of coconut whipped cream and extra berries for a parfait-like treat. At parties, garnish with lemon twists or mint leaves.

These options keep it vegan and add visual appeal without much effort.

Recipe Variations and Substitutions for Every Diet

This base recipe is flexible—adapt it to your needs:

• Berry swaps: Replace blueberries with raspberries for tartness, blackberries for earthiness, or chopped strawberries for sweetness. Mixed berries work too! If you love baking with fruit, you might also enjoy this easy vegan apple and blueberry crumble.
• Gluten-free: Swap all-purpose flour for a 1:1 gluten-free blend; the cake holds up well without xanthan gum.
• Oil-free: Substitute vegan butter with 1/2 cup applesauce or plain vegan yogurt for moisture without fat.
• Nut-free: Use soy or oat milk instead of almond.
• Layer cake: Double the recipe, bake in two 9-inch pans, and fill with blueberry jam or vegan lemon curd between layers, frosted with cream cheese icing.

For a bundt version, use a greased bundt pan and bake 45-55 minutes. These tweaks maintain the fluffy texture while accommodating allergies or preferences, making it inclusive for all. For another simple fruit dessert, our vegan salted caramel apple bars are a fantastic option.

Frequently Asked Questions About Vegan Blueberry Cake

Got questions? We’ve got answers to help you bake confidently.

• Can I use frozen blueberries? Yes, but add them unthawed to prevent sinking and color bleeding. Bake 5-7 minutes longer, as they release more moisture.
• What pan sizes work? An 8-inch round, 9-inch round (thinner cake), 8-inch square, or two loaf pans. Adjust bake time: +10 minutes for loaves.
• Is it egg-free? Absolutely—vegan baking powder and acids provide the lift.
• How many calories per slice? About 321 kcal, with 54g carbs, 4g protein, and 10g fat, per serving calculations.
• Can I make it ahead? Yes, bake a day early; flavors deepen. Store as noted below.

These cover the most common queries from my readers.

Troubleshooting Common Baking Issues

Even easy recipes can hit snags—here’s how to fix them:

• Blueberries sinking? Coat them lightly in flour before folding, or place more on top. Ensure batter isn’t too thin.
• Cake too dry? Check oven temp with a thermometer; overbaking steals moisture. Add an extra tablespoon of plant milk next time.
• Dense texture? Overmixing develops gluten—stir just until combined. Use fresh baking powder; test by floating a teaspoon in hot water.
• Gummy bottom? From excess berry juice—pat frozen berries dry or use fresh.
• Uneven rise? Level the pan and avoid drafts. If it cracks, it’s from rapid temp change—cool gradually.

Drawing from baking principles in On Baking by Sarah Labensky, these tips prevent frustration and ensure pro results.

Storage, Freezing, and Serving Suggestions

Keep your cake fresh with these guidelines:

• Room temp: Store in an airtight container for 1-2 days.
• Fridge: Up to 5 days, covered to prevent drying.
• Freezing: Wrap whole or slices in plastic, then foil or a freezer bag; up to 3 months. Thaw at room temp or overnight in fridge.

Serving ideas: Warm slices with vegan ice cream for dessert, or top with yogurt for breakfast. Pair with herbal tea or fresh fruit salad for brunch. It’s versatile for any occasion, maintaining flavor and texture post-storage.

Conclusion

This recipe proves that plant-based baking can be simple, satisfying, and show-stopping. Whether you’re treating yourself or sharing with friends, it’s a reliable way to enjoy seasonal flavors year-round. Bake it today, and tag me on social with #VeganBlueberry Bliss—can’t wait to see your creations!

For more vegan treats, check out my Lemon Poppyseed Cake or Chocolate Sheet Cake.