If you’re looking for an easy yet delicious vegan cake packed with blueberries and zesty lemony flavour then look no further!! Blueberry and lemon blend perfectly together in this tender yet bright vegan blueberry lemon cake. One of my all time favourite cakes is a lemon drizzle and this cake is just that but with an extra punch of blueberries!
Family and friends will be in awe of this simple yet addictive little loafy treat. Let’s jump into the recipe!
I’m immediately going to jump into the one mistake everyone makes with loaf cakes and that’s sunken fillings! It’s not completely bad news if your blueberries gather at the bottom of the cake because it is still tasty but if you want them perfectly spread through the slice then follows these simple tips:
- Add the blueberries *after* you’ve poured the batter into the loaf tin. This way the juice doesn’t leak from the berries prematurely and you can push them into the batter wherever you like.
- Coat the blueberries in icing sugar or cornstarch – this will stop the blueberries sinking further into the batter when baking.
Can I substitute the almond meal?
Yes absolutely! However I would suggesting substituting other nut flours/meals such as hazelnut flour because they function very similarly. If you’re avoiding nuts altogether then substitute 60g almond flour for 40g plain flour but the texture will vary slightly.
I don’t have 2 lb loaf tin – can I use a different size?
Yes you can use any tin you like! Even circular tins! As there’s a million different ins you could possibly have I would recommend using a conversion chart online.
Can I add lemon juice to the cake for more flavour?
Instinctively it feels safe to do this but actually I strongly advise against it! Vegan baking is super sensitive to changes to acidity because we rely solely on the chemical reaction of the leavening agents for rise. If you throw off the ph with a lot of acidic lemon juice the leavening agents will react too quickly and the cake may sink.
For this recipe you’ll need:
- 2 lb loaf tin (21cm long, 11cm wide and 7cm high)
- mixing bowl
Vegan Blueberry Lemon Cake
This delicious vegan blueberry lemon cake is a guaranteed crowdpleaser and a perfect breakfast treat. Packed with blueberries and lemon zest, you'll find it hard to resist a slice!
Ingredients
- Cake:
- 250g plain flour
- 150g caster sugar
- 50g almond meal (or flour)
- 2 tsp baking powder
- ½ tsp baking soda
- 260g soy milk, organic unsweetened (or other plant milk)
- 120g light rapeseed oil
- 60g small blueberries
- 2 lemons (zest from both, juice from 1 – only 20ml)
- 1 tsp lemon extract (optional)
- ½ tsp almond extract (optional)
- pinch of sea salt
- Glaze:
- 200g icing sugar
- 20ml lemon juice (vary as necessary)
Directions
- Step 1 Pre-heat the oven to 180C/356F.
- Step 2 Line your loaf tin with greaseproof paper.
- Step 3 Sift all the dry ingredients together (flour, almond meal, baking powder, soda, lemon zest and salt).
- Step 4 Mix all the wet ingredients in a separate bowl (soy milk, veg oil, lemon juice and both extracts) with the sugar.
- Step 5 Pour the wet mix into the dry mix and whisk vigorously until fully combined. Do not overmix (anything longer than 30 seconds is likely too much).
- Step 6 Quickly pour the batter into the loaf tin and then place HALF of the blueberries on top, pushing a few deeper into the batter (though they will sink in the oven). Bake at 180C for 40-45 minutes.
- Step 7 Use a toothpick at the 40-minute mark to see if it is cooked. If it still needs longer, rotate the cake and cook for another 10 minutes. You can cover it in foil if it is browning too quickly.
- Step 8 Take the cake out of the oven and allow to cool for 15 minutes before removing from the loaf tin. Allow the cake to cool on a wire rack for a couple hours before applying the glaze.
- Step 9 Mix together the icing sugar with the lemon juice until smooth. Spoon over the cooled loaf cake.
- Step 10 Decorate with the remaining 60g blueberries. Serve!
