Blueberry Lemon Cake

Perfectly soft and fluffy blueberry lemon cake perfect for this spring season. It is gluten-free, vegan, and super simple to make!

blueberry lemon cake

A cross between a scone and a cake…so call it a cake? Honestly, don’t care what it’s called, but I can say that it’s dang good. The texture is so fluffy, soft, and perfectly crunchy on the outside. It is embedded with bursts of blueberries and essence of lemon. Lastly, drizzled with a simple powdered sugar icing.

The perfect spring treat if I do say so myself.

This dessert containers healthier ingredients, such as coconut oil instead of vegan butter, coconut sugar instead of regular cane sugar, and almond and oat flour instead of white all-purpose. I have not tested this recipe using whole wheat flour, but if you would like to do some experimenting yourself let me know how it turns out!

lemon blueberry cake
lemon blueberry cake

This Lemon Blueberry Cake is…

  • Perfectly soft and fluffy
  • Embedded with bursts of blueberry and essence of lemon
  • Vegan and gluten-free
  • Oh so delicious!

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blueberry lemon cake
Blueberry Lemon Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Perfect soft and fluffy blueberry lemon loaf perfect for this spring season. It is gluten-free, vegan, and super simple to make!

Course: Dessert
Keyword: dessert, gluten-free, lemon blueberry cake, vegan
Servings: 8 servings
Author: Taavi Moore
  • 1 cup blanched almond flour
  • ½ cup oat flour*
  • ½ cup tapioca flour
  • ½ cup coconut sugar*
  • 1 tbsp baking powder
  • ¼ tsp salt
  • Zest from one lemon
  • 6 tbsp cold coconut oil
  • 1 tbsp flax seed meal
  • 2 tbsp water
  • ½ cup vegan plain, unsweetened yogurt
  • Juice from ½ lemon
  • ¾ cup fresh or frozen blueberries
  1. Preheat the oven to 375 degrees. Line an 8" cake pan with parchment paper.

  2. To a large bowl, whisk together flours, coconut sugar, baking powder, salt, and lemon zest. Using your fingers or pastry cutter, cut coconut oil into flour until it resembles pea-sized pieces.

  3. In a separate bowl, combine flax seed meal and water. Let sit for 5 minutes. Whisk in vegan yogurt and lemon juice until smooth. Pour into flour mixture. Use a wooden spoon to combine until a thick batter forms. Fold in blueberries. Pour batter into prepared cake pan and spread evenly. You may need to press the batter in using your hands because it will be very thick. (Optional) Sprinkle over raw sugar.

  4. Bake for 28-30 minutes until a toothpick inserted comes out clean and top is golden brown. Let cool for 15 minutes before slicing into 8 wedges.

Recipe Notes

*To make your own oat flour simply blend 1/2 cup rolled oats until it resembles a fine flour. 

*Cane sugar also works in replace of coconut sugar.


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