Easy Vegan Blueberry Lemon Loaf Cake

 This easy vegan blueberry loaf cake is soft, moist and very fruity. Best of all it's very simple to make. You don't even need a whisk or stand mixer.

Easy Vegan Blueberry Lemon Loaf Cake

A fruity loaf cake like this vegan blueberry lemon loaf cake is a thing of joy.

It's so soft, with a wonderful lemon flavour and pockets of jammy blueberries.

Just lush.

And super easy to make.

Add it to your 'to-do' list today.

Fresh blueberries

Fresh plump blueberries were my choice for this soft, fruity cake.

When they are baked they explode inside the batter, so you are left with little jammy pockets of blueberries.

As well as tasting great they look so pretty in a cake.

Can frozen blueberries be used?

Yes, you can definitely use frozen blueberries to make this cake.

Frozen blueberries are a good option to keep in the freezer to add to cakes like this, muffins, cookies or smoothies.

They are often cheaper too.

How to stop blueberries and other fruit from sinking in a cake

Sinking fruit in a cake is a common problem, but one that is easy to fix.

All you need to do is mix the fruit in with the dry mix.

The flour will coat the blueberries and give them some grip, stopping them from dropping through the batter and sinking to the bottom of the cake.

Next time you are following a recipe and it tells you to add the blueberries or other fruit at the end when the batter is mixed, think twice.

Add the fruit to the wet batter and there is a good chance it will sink.

Try my method instead.

Love blueberries? Try my easy vegan blueberry scones.

Tips for making the best loaf cake

Here are a few tips for the best loaf cakes:

1. Always preheat the oven.
2. Line your cake tin before you start, so you can pour in the mixed batter right away.
3. Give your dry ingredients a good mix before adding the wet ingredients.
4. Toss your fruit through the dry mix, so it doesn't sink. This works for chocolate chips too.
5. Fold the wet ingredients into the dry gently, but do not overmix, or your cake will be heavy and even rubbery. The less mixing the better.
6. As soon as your cake batter is mixed, pour it into the tin, level the top, and put it into the oven straight away. Don't leave it sitting on the countertop, you want the chemical process and the rise to happen in the oven, not while it is sitting around.
7. Near the end of baking time, use a skewer or toothpick inserted into the centre of the cake to see if it is nearly ready. If there is wet batter on it, it's not ready yet and needs to bake for longer.
8. If your cake needs a longer bake but already has a lot of colour, you can cover it with foil before continuing the bake, do stop it browning further.
9. Once the cake is baked, leave it in the tin for 10-15 minutes before you ease it out and place it on a baking rack to continue cooling.
10. Make sure it is completely cool before adding icing or before slicing. If you slice while the cake is warm, it is likely to crumble and you won't get a clean slice.

Can this cake be made gluten-free?

Gluten-free cakes are not something I make, but I know some of my readers have converted some of my vegan loaf cakes using gluten-free flour, so I know it can be done.

This article may help you to convert this cake Your Handy Guide to Converting any Recipe to Gluten-free (tasteofhome.com).

If you have any tips for me to add, do send me an email. You will find it in the sidebar or in my about me page.

Why I love loaf cakes

Loaf cakes are a bit of a speciality in my kitchen. I do make other cakes, but loaf cakes are my thing. Here are some reasons why I think they are so fab.

1. They are easy to make.
2. You use the same loaf tin for every cake, no need to search for the right tin,
3. You can buy loaf tin inserts to line loaf tins. It makes it so much easier.
4. You can leave them plain or add a drizzle, icing or frosting.
5. They slice well.
6. You can freeze slices of loaf cake and take a slice out when you need it.
7. There are so many flavours you can make.
8. They taste great!

More vegan loaf cakes to try

Here are a few more of my favourite vegan loaf cakes for you to try:

1. Apple Loaf Cake
2. Banana Bread with Chocolate Chips
3. Banoffee Pie Loaf Cake
4. Blackberry Lime Drizzle Loaf Cake
5. Carrot Cake with Orange Icing
6. Cherry Bakewell Cake
7. Chocolate Chip Loaf Cake
8. Chocolate Loaf Cake
9. Coconut Loaf Cake
10. Dark Treacle Gingerbread
11. Jaffa Orange Loaf Cake
12. Lemon Drizzle Loaf Cake
13. One-Bowl Chocolate Banana Bread
14. Pineapple Coconut Cake
15. Sticky Golden Syrup Loaf Cake

To find all my loaf cakes and tips for making the best loaf cakes, go to my article Easy Vegan Loaf Cake Recipes.

WANT NEW RECIPES DELIVERED TO YOUR INBOX ?

Sign up for my Tinned Tomatoes newsletter for a selection of recipes delivered to your inbox each week or sign up for my email updates and don't miss out on the latest recipe. Check your spam folder they don't arrive.

Sign up for my Vegan Lunch Box newsletter for lunch ideas and recipes straight to your inbox when they are published.

pin it for later

Follow me on Pinterest, Facebook, Twitter and Instagram. 

Also, join my Facebook group Living on the Veg. It's a very friendly community with lots of recipes and chat. I'm in there every day chatting to group members.

Remember and say hi. I'm always happy to chat and answer questions.

How is this cake flavoured?

No artificial flavours went into this cake.

Fresh flavourings always taste best. So always try to use fresh flavours and not artificial bottled flavourings. They don't taste great and leave a really horrible aftertaste.

This cake uses fresh lemon juice and lemon zest in the cake and lemon juice in the drizzle.

The blueberries add lots of lovely fresh fruity flavour too.

Vegan lemon glaze or icing

Top this cake with lemon glaze or lemon icing.

I add a lemon glaze. 

I poked the cake (yes this is a poke cake) with a skewer (you could use a toothpick), then poured over a mixture of lemon juice and sugar while the cake was still warm.

The glaze settles on the top of the cake and sinks in for an extra lemon flavour.

It also makes this a wonderful moist cake.

If you would prefer to add a lemon icing, wait until the cake is completely cold. You could use this lemon drizzle I use on my vegan lemon muffins.

How to store blueberry lemon cake

Most cakes are best served on the day of baking and this is somewhat true, but this cake is very soft and moist so keeps well for a few days and doesn't dry out.

You can keep it wrapped in baking paper in an airtight container on the countertop for a couple of days or pop the container in the fridge.

Any leftover cake is rather fabulous warmed in the microwave and served with hot vegan custard or vegan vanilla ice cream as a dessert.

Can a blueberry cake be frozen?

One of the best things about a loaf cake is you can slice it and freeze it for later.

Wrap slices in freezer-friendly (check the box) baking paper and store in freezer bags for 3-4 months.

Then, you can take a slice out when you fancy it and you don't have to worry about eating it all at once.

Perfect if you are baking for one.

Variations to this blueberry cake

There are a few tweaks you can make to this cake to make a very different cake each time. 

Here are a few ideas:

Swap the lemon juice and zest with one of the following

• lime juice and lime zest
• orange juice and orange zest
• grapefruit juice and grapefruit zest

Swap the blueberries with one of the following

• fresh or frozen raspberries
• fresh or frozen blackberries
• fresh or frozen strawberries

How to Make Easy Vegan Blueberry Lemon Loaf Cake

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

Step 1

• Preheat the oven and line a 2 lb loaf tin.
• Add the milk (I use oat, but you can use your regular milk) to a jug or bowl and add the lemon juice and zest and set aside.
• Add the flour, baking powder, sugar and salt to a large mixing bowl and mix well.

Scroll down for the full printable recipe. This is just a visual guide.

Step 2

• Add the blueberries to the dry ingredients and mix in to coat them well in flour. This will stop them from sinking.
• Add oil to the milk mixture, then pour the wet ingredients into the dry ingredients.

Step 3

• Fold the wet ingredients into the dry ingredients and fold in until just combined. Do not over-mix.
• Pour into your lined loaf tin and pop in the oven to bake.
• Once it's baked, take it out of the oven, prick the top with a skewer or toothpick and pour over your lemon drizzle.
• Leave the cake to cool in the tin for 10 minutes before carefully removing and leaving to cool completely.

Step 4

• Once it is completely cool, yes I know it smells and looks great, but leave it alone until it's cool, slice and serve.
• Remember you don't need to eat it all in one day, you can store it or freeze it (see above for tips)
• Enjoy!

easy vegan cake, vegan loaf cake, vegan cake, vegan lemon cake, vegan blueberry cake, vegan lemon loaf cake, vegan blueberry loaf cake, dairy free loaf cake, egg free loaf cake

baking

British, vegan

Easy Vegan Blueberry Lemon Loaf Cakehttps://watch.wave.video/2567586149587678bad05d39Watch me make vegan blueberry lemon cakehttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rPwiHCCg5SghE3Q32q7Bqd5A6kMMhPj2-_QvN9cvA9RGXuc9dAxJxcx5fxG4h04jH5dCnZ8p52hXn5XmxCLItFzswhsocuZQVtsa9CJdW6j3JWOecCgKTZI7JEC_glF16jBYUoiN77g/s1200/vegan+blueberry+lemon+cake+-+step+4.jpg2020-02-10

Yield: 8 slices

Author: Jacqueline Meldrum

Easy Vegan Blueberry Lemon Loaf Cake

This easy vegan blueberry loaf cake is soft, moist and very fruity. Best of all it's very simple to make. You don't even need a whisk or stand mixer.

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

cake

• 250 ml (1 cup) oat milk (you can use your regular milk)
• zest from 2 lemons
• juice from 1 lemon
• 75 ml (1/3 cup) vegetable oil (or other mild oil)
• 300g (1 ¾ cups + 2 tbsp) plain (all-purpose) flour
• 250g (1 cup + 3 tbsp) caster sugar
• 1 tsp baking powder
• pinch salt
• 250g (9 oz/ 1  1/3 cups) blueberries

lemon drizzle

• juice of half a lemon
• 2 tbsp caster sugar

Instructions

cake

1. Preheat your oven to 170c / 150c fan / 325f / gas mark 3.
2. Line a 2 lb loaf tin with non-stick baking paper or a loaf tin insert.
3. Measure the milk, lemon juice (in cake ingredient section) and lemon zest into a jug or bowl, stir and set aside.
4. Sieve the flour, caster sugar, baking powder, and salt into a large mixing bowl and mix.
5. Add the blueberries and mix them well with the dry ingredients. They will be coated in flour and this will stop them sinking as the cake bakes.
6. Add the vegetable oil to the milk mixture and pour into the dry ingredients.
7. Fold in until just combined (do not overmix).
8. Pour into the lined loaf tin and bake for 1 hour and 10 minutes in the centre of the oven..
9. Check the cake after an hour as ovens vary greatly as well as the placement of shelves. In my oven it takes 1 hour 10 minutes. Yours may even take a few minutes more or less.
10. It's ready when the cake is golden and a toothpick or skewer inserted into the centre of the cake and comes out clean. If there is still batter on it, it needs longer. You can cover in foil to stop it from browning further as it has the final bake.
11. While it bakes make the drizzle. Mix the lemon juice and sugar into a wet glaze.
12. Prick the cake with a toothpick or skewer when the cake is still hot from the oven and pour the glaze over the top. You can use a bit more glaze if you like.
13. Leave the cake to cool in the tin for 10 minutes before moving to a baking rack to continue cooling.
14. Slice when completely cold, serve and enjoy!

Notes:

Storing the Cake

You can keep it wrapped in baking paper in an airtight container on the countertop for a couple of days or pop the container in the fridge for 3-4 days.

Freezing Slices

Wrap slices in freezer-friendly (check the box) baking paper and freeze in freezer bags for 3-4 months.

Calories

8 slices = 344 calories per slice

9 slices = 306 calories per slice

10 slices = 275 calories per slice

Nutrition Facts

Calories

344.48

Fat (grams)

9.24

Sat. Fat (grams)

0.74

Carbs (grams)

62.80

Fiber (grams)

2.56

Net carbs

60.24

Sugar (grams)

29.23

Protein (grams)

4.69

Sodium (milligrams)

98.69

Cholesterol (grams)

0.00

All Rights Reserved tinnedtomatoes.com