Vegan Blueberry Lemon Cake: Make hearts beat faster

Yes, yes, yes – the days are getting shorter again, the temperatures are no longer at the level of the past few weeks. And yet, summer is not over yet. Already something from the late summer or Indian summer heard? When fine silver threads float through the morning air and settle on grass and trees. When the fog still hangs in the meadow. And when the sun does have enough power to dispel fog and dew and lure us to the balcony and terrace in the afternoon. Preferably with a slice of vegan blueberry lemon cake.

To me, lemons and blueberries are equally summer fruits. Lemons because I use them to make lemonade, which refreshes me on a hot day. And blueberries, because they grow in my parents’ garden and I loved helping myself to the bushes as a child. It is therefore clear that the two belong together in one cake. It gets points for its soft, juicy dough, for which you don’t need eggs, milk or butter. It also doesn’t require a tremendous amount of time or skill in the bakery. The blueberry and lemon cake is really easy to prepare and the batter is quick to mix. Even baking mufflers can do it.

Speaking of baking: Here at the EAT-CLUB we always give you practical tips so that nothing goes wrong when you create cakes, biscuits and the like. Find out what handle is behind the term spot skins or how to bake without eggs. Also exciting: our top tips for the perfect sheet cake.

But enough of the theory – let’s get back to practice. In addition to our vegan blueberry lemon cake, you’ll find many other vegan baking masterpieces here. Just look:

Too much baked goods? Find out if and how best to freeze leftover vegan blueberry lemon cake and other baked goods.

A sliced ​​blueberry and lemon cake (bread pan) on a plate, with fresh blueberries next to it.


Cake to fall in love with: fruity vegan blueberry and lemon cake


Vegan blueberry and lemon cake that is very easy to make.


  1. Preheat the oven to 160 degrees fan. If using fresh blueberries, wash and drain them. Thaw and drain frozen berries. Wash the lemons, dry them, grate the peel and squeeze the juice (you need about 2 tablespoons of each).

  2. Mix flour, sugar, baking powder and salt. Then add plant milk, oil, lemon juice and zest as well as vanilla extract and mix everything to form a smooth dough.

  3. Fold in the blueberries and pour the batter into a greased loaf pan. Now bake the cake in the oven for 40 minutes. Don’t forget to test the chopsticks and add a few more minutes to the baking time if needed. Then take the pan out of the oven, let the cake cool and serve.

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