Fluffy, soft, moist muffin cake embedded with bursts of sweet blueberries and hints of zesty lemon.
This is a perfect breakfast treat or dessert, as it’s sweet, but not overwhelming.
I find that many muffins or muffin-like cakes taste too sugary, but this isn’t the case. The tanginess of the lemon cancels out a lot of the sweetness.
Given that blueberry picking season just ended, this is the perfect treat to utilize your fresh, juicy berries.
This lemon blueberry muffin cake contains simple ingredients, such as:
all-purpose and whole wheat flour, cane sugar, baking powder, salt, nutmeg, and cinnamon for the dry ingredients.
non-dairy milk, apple cider vinegar, melted coconut oil, flax egg, lemon zest, and blueberries for the wet ingredients.
To make this muffin cake, start off by preparing the flax egg and vegan “buttermilk.” Combine flaxseed meal and water and set aside for 5 minutes. To a liquid measuring cup, add non-dairy milk and apple cider vinegar. Let sit for 5 minutes.
To a large mixing bowl, whisk together the flax egg, milk mixture, melted coconut oil, cane sugar, and lemon zest. Add flours, baking powder, salt, and spices. Use a wooden spoon or spatula to combine until a thick batter forms. Carefully fold in blueberries.
Pour and spread batter into a parchment-lined loaf tin. Bake for 50-55 minutes at 350f until toothpick inserted comes out clean.
This Lemon Blueberry Muffin Cake is…
- Soft, fluffy, and moist
- Perfectly sweet
- Easy and simple
- Egg and dairy-free
- Oh so delicious!
Fluffy, soft, moist muffin cake embedded with bursts of sweet blueberries and hints of zesty lemon.
- 1 tbsp flaxseed meal
- 2 tbsp water
- 1 ½ cups non-dairy milk
- 1 tbsp apple cider vinegar
- ½ cup melted coconut oil
- ¾ cup cane sugar or sub coconut sugar
- Zest from one medium lemon
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 3 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 ½ cups fresh or frozen blueberries
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Preheat the oven to 350 degrees. Line a loaf tin with parchment paper.
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Combine flaxseed meal and water. Set aside for 5 minutes. In a liquid measuring cup, add non-dairy milk and apple cider vinegar. Let sit for 5 minutes.
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To a large mixing bowl, whisk together flax egg, milk mixture, melted coconut oil, sugar, and lemon zest. Add flours, baking powder, spices, and salt. Use a wooden spoon or spatula to combine until a thick batter forms. Carefully fold in blueberries.
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Transfer batter to the prepared loaf tin. Spread in an even layer. (Optional) Top with a few more blueberries. Bake for 50-55 minutes until toothpick inserted comes out clean. Allow to cool for 10 minutes before slicing.
The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best blueberry cake. Lovely!!
Thank you!!
This cake is delicious! My toddler loves it and so does the rest of the family. Next time I will cut back on the oil a bit to make it less moist but no complaints here! This will be on rotation. Thank you!
Thanks so much Leigh! Happy you enjoyed it 🙂