Bursting with Flavor – Our Vegan Blueberry Cake Recipe

Blueberries bring a natural sweetness and vibrant color that make any dessert feel special, and this vegan blueberry cake is no exception. 

Soft, moist, and bursting with juicy berries in every bite, this cake is perfect for spring and summer gatherings, brunches, or simply as a sweet afternoon treat.

Made with simple, plant-based ingredients, it’s both easy to prepare and beautiful to serve. 

The fresh blueberries add a subtle tartness that balances the sweetness, while the soft crumb makes it irresistible on its own or paired with a light glaze.

Why This Vegan Blueberry Cake Is a Must-Try

This cake highlights the natural flavor of blueberries while keeping the recipe simple and fuss-free.

Here’s why it’s a favorite in plant-based kitchens:

• Soft, moist crumb filled with fresh blueberries
• 100% vegan and made with pantry staples
• Quick and easy one-bowl recipe
• Perfect with or without frosting or glaze
• A great way to use fresh or frozen blueberries
• Stays flavorful and fresh for days

Ingredients You’ll Need for Vegan Blueberry Cake

This recipe uses wholesome, plant-based ingredients for a tender cake with plenty of flavor.

Dry Ingredients:

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup organic cane sugar

Wet Ingredients:

• ½ cup neutral oil (such as sunflower or canola)
• 1 cup unsweetened plant milk (almond, soy, or oat)
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• ½ cup unsweetened applesauce

Add-Ins:

• 1½ cups fresh or frozen blueberries (tossed with 1 tablespoon flour)

Optional Glaze:

• ½ cup powdered sugar
• 1 to 2 tablespoons fresh lemon juice

Step-by-Step Instructions to Make Vegan Blueberry Cake

Making this blueberry cake is simple and straightforward, requiring just a few easy steps:

1. Preheat the oven
   Set your oven to 350°F (175°C). Grease and line an 8-inch square or round cake pan with parchment paper.
   
2. Mix dry ingredients
   In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
   
3. Combine wet ingredients
   In a separate bowl, whisk together the oil, plant milk, vinegar, vanilla, and applesauce until smooth.
   
4. Create the batter
   Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.
   
5. Add blueberries
   Toss the blueberries in a tablespoon of flour (to prevent sinking) and gently fold them into the batter.
   
6. Bake
   Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
   
7. Cool
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing or serving.

Simple Serving Ideas for Vegan Blueberry Cake

This cake is delicious on its own, but can be dressed up with a few simple toppings:

• Drizzle with a light lemon glaze for extra brightness
• Add a dusting of powdered sugar for a simple finish
• Serve with fresh blueberries and a dollop of coconut whipped cream
• Pair with a scoop of dairy-free vanilla ice cream for a summer dessert
• Top with sliced almonds or toasted coconut for added crunch

Variations We LOVE

This blueberry cake is versatile and can be adapted to different flavors:

• Citrus Twist: Add 1 tablespoon of lemon or orange zest to the batter.
• Mixed Berry Cake: Use a combination of raspberries, blackberries, and blueberries.
• Nutty Version: Fold in ½ cup chopped walnuts or pecans.
• Spiced Cake: Add ½ teaspoon cinnamon and a pinch of nutmeg for warmth.
• Cupcakes: Divide the batter into 12 cupcake liners and bake for 18 to 20 minutes.

How to Store Vegan Blueberry Cake

This cake stays moist and flavorful, making it perfect for baking ahead of time. Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. 

For longer storage, freeze individual slices for up to 2 months, and thaw at room temperature before serving.

Final Thoughts

This vegan blueberry cake is a simple yet flavorful dessert that brings out the best of fresh, juicy berries. Soft, tender, and lightly sweet, it’s the kind of cake that’s equally perfect for a casual afternoon snack or a summer celebration. 

Whether you enjoy it plain or with a drizzle of glaze, every slice is bursting with fresh flavor.

Bursting with Flavor – Our Vegan Blueberry Cake Recipe

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 cups all-purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup organic cane sugar

• ½ cup neutral oil (such as sunflower or canola)

• 1 cup unsweetened plant milk (almond, soy, or oat)

• 1 tablespoon apple cider vinegar

• 2 teaspoons vanilla extract

• ½ cup unsweetened applesauce

• 1½ cups fresh or frozen blueberries (tossed with 1 tablespoon flour)

• ½ cup powdered sugar

• 1 to 2 tablespoons fresh lemon juice

Directions

• Preheat the oven
• Mix dry ingredients
• Combine wet ingredients
• Create the batter
• Add blueberries
• Bake
• Cool