I had been dreaming of baking up this vegan Lemon Blueberry Cake for ages, and I finally got a chance to this past weekend. It was well worth the wait. This is a wickedly good cake, with a moist, tender crumb and little gooey bits of blueberries and pockets of lemon zest infused throughout. But what takes this really great cake over the top is the blueberry lemon topping that I spooned on top. This is a versatile topping that you can spoon over almost any breakfast goodie, like pancakes or waffles or crepes. But on this cake it is, in one word, amazing. I decided to go with a fresh, fruity topping because it’s infinitely lighter than a buttercream or even a glaze. If you know anything about my obsession with lemon cakes, you know I like them super lemony, and the topping gives me a great opportunity to infuse more lemony flavor into the cake. This is a huge cake, and it’s not a guilty pleasure at just 261 calories and seven grams of fat in one large slice. The blueberries, I daresay, even make it a tad healthy.
More vegan cake recipes
Vegan Orange Cake with Orange Marmalade Frosting Vegan Blueberry Buttermilk Bundt Cake Vegan Zucchini Cake with Orange Marmalade Glaze Vegan Lemon Yogurt Bundt Cake Vegan Lemon Poppy Seed Bundt Cake with a Lemon Glaze
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