This lemon blueberry cake is soft, moist, and perfectly fluffy, with bright lemon flavor and bursts of juicy blueberries in every bite. It’s an easy, reliable cake that looks impressive but comes together with simple pantry ingredients. Made without eggs or milk, it’s a great option for anyone looking for a lighter, dairy-free-friendly dessert that still tastes bakery-worthy.
Why You’ll Love This Recipe
This cake has a tender crumb that stays moist for days without being dense or oily. The lemon juice adds a fresh, tangy flavor that balances the sweetness, while the blueberries are evenly distributed throughout the batter. Everything is mixed in one bowl, making cleanup minimal, and the recipe works beautifully whether you serve it plain or topped with a simple cream cheese frosting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking soda
5 tablespoons olive oil or neutral vegetable oil
3/4 cup water
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 teaspoon white vinegar or apple cider vinegar
1/2 cup blueberries, fresh or frozen
For the optional cream cheese frosting
3 tablespoons cream cheese, softened
1 1/2 tablespoons unsalted butter or plant-based butter
2/3 cup powdered sugar
Directions
Preheat the oven to 180°C (350°F). Lightly grease an 8-inch round cake pan and, if desired, line the base with parchment paper.
In a large mixing bowl, combine the flour, sugar, salt, and baking soda. Stir until evenly mixed.
Add the oil, water, lemon juice, vanilla extract, and vinegar to the dry ingredients. Mix until a smooth batter forms with no visible flour pockets.
Gently fold the blueberries into the batter, taking care not to overmix.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool completely in the pan before frosting or slicing.
To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and mix until creamy. Adjust the consistency with a few drops of water if needed.
For extra lemon flavor, add 1 teaspoon of finely grated lemon zest to the batter.
To make a layered cake, double the ingredients and divide the batter between two pans.
You can replace blueberries with raspberries or chopped strawberries for a different fruit version.
For a lighter finish, skip the frosting and dust the cooled cake with powdered sugar.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap individual slices tightly and store in the freezer for up to 2 months.
Let frozen slices thaw at room temperature or in the refrigerator before serving. Reheating is not necessary, but a few seconds at room temperature will soften the crumb.
FAQs
Can I make this cake without frosting?
Yes, the cake is flavorful and moist on its own and tastes great without any topping.
Can I use frozen blueberries?
Yes, frozen blueberries work well. Add them directly to the batter without thawing.
Is this cake dairy-free?
The cake itself is dairy-free. Use plant-based cream cheese and butter if making a dairy-free frosting.
Can I use gluten-free flour?
Yes, a gluten-free all-purpose flour blend can be used in the same amount.
Why is vinegar used in the batter?
Vinegar reacts with the baking soda to help the cake rise and stay fluffy.
Can I make this cake into cupcakes?
Yes, divide the batter into lined muffin tins and bake for about 20–25 minutes.
How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few dry crumbs.
Can I reduce the sugar?
You can slightly reduce the sugar, but reducing it too much may affect the cake’s texture.
What oil works best for this recipe?
Any neutral-flavored oil works well, such as vegetable, canola, or light olive oil.
Can I add other flavors?
Yes, a touch of almond extract or a pinch of cinnamon pairs nicely with lemon and blueberries.
Conclusion
This lemon blueberry cake is a simple yet impressive dessert that’s perfect for spring gatherings, afternoon tea, or everyday treats. With its soft crumb, bright citrus flavor, and juicy berries, it’s a recipe you’ll want to make again and again, whether served plain or dressed up with frosting.
This lemon blueberry cake is soft, fluffy, and bursting with citrus and juicy berries. Made in one bowl without eggs or dairy, it’s an easy, vibrant dessert perfect for any occasion.
Ingredients
For the cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking soda
5 tablespoons olive oil or neutral vegetable oil
3/4 cup water
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 teaspoon white vinegar or apple cider vinegar
1/2 cup blueberries, fresh or frozen
Optional cream cheese frosting:
3 tablespoons cream cheese, softened
1 1/2 tablespoons unsalted butter or plant-based butter
2/3 cup powdered sugar
Instructions
Preheat oven to 180°C (350°F). Grease an 8-inch round cake pan and line the base with parchment if desired.
In a large bowl, whisk together flour, sugar, salt, and baking soda.
Add oil, water, lemon juice, vanilla, and vinegar. Mix until smooth with no dry pockets.
Fold in the blueberries gently.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely in the pan before frosting or slicing.
Optional frosting: Beat cream cheese and butter until smooth. Add powdered sugar and mix until creamy. Thin with water if needed.
Notes
Add lemon zest for more citrus punch.
Use raspberries or strawberries for variation.
Skip frosting for a lighter version; dust with powdered sugar.
Frozen blueberries can be used directly from frozen.
Use dairy-free cream cheese and butter for a fully dairy-free option.
