Lemon Blueberry Cake
EGG FREE| DAIRY FREE
This blueberry dessert is the kind of cake that quietly steals the show. A creamy, lightly tangy base swirled with subtle berry flavor, topped with a generous layer of fresh, juicy blueberries that burst with every bite. The contrast between the smooth, luscious frosting and the soft, slightly crumbly crumb makes it irresistibly balanced — not too sweet, not too heavy, just perfectly indulgent.
The kind of cake that feels elegant enough for a gathering, yet simple and comforting enough to make just because you're craving something special. And the best part? Nobody will know it's completely dairy free and egg free.
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Why You'll Love This
1. Completely dairy free and egg free — nobody will guess it, we promise.
2. Incredibly moist crumb — the combination of dairy free yogurt and coconut oil keeps this cake soft
for days.
3. Triple lemon flavor — lemon zest, lemon juice AND lemon extract means every bite is bright and
fragrant.
4. That frosting though — the blueberry jam frosting is silky, fruity and absolutely impossible to stop
eating.
5. Simple enough for a weeknight, stunning enough for a celebration — it looks like it came from a
bakery but takes less than an hour.
6. Naturally allergen friendly — perfect for anyone navigating dairy or egg allergies without compromising on flavor.
Ingredients You Need
Full ingredients with measurements are in the recipe card below. Read through this section for substitution options and key tips.
For the Cake
All purpose flour — the base of the cake. Spoon and level — do not scoop directly from the bag or you
will end up with too much flour and a dense crumb.
Dairy free milk — any works. Oat milk gives the most neutral flavor. Make sure it is at room temperature
— cold milk can cause the batter to seize.
Dairy free yogurt or applesauce — replaces eggs and adds incredible moisture. Both work equally well.
Use unsweetened applesauce if substituting.
Coconut oil or dairy free butter — coconut oil gives a lighter texture, dairy free butter gives more
richness. Either works beautifully here.
Lemon zest — use a micro-plane and zest directly over the bowl to capture all the essential oils. This is
where most of the lemon flavor lives.
Lemon juice — fresh squeezed only. Bottled lemon juice lacks the brightness you need here.
Lemon extract (optional) — if you love a really bold lemon flavor, this takes it to the next level. Start with
1 tsp and adjust to taste.
Fresh blueberries — fresh work best. If using frozen, do not thaw first — add straight from frozen to
prevent the batter turning purple.
For the Frosting
Blueberry jam — this is what makes the frosting. Use a good quality jam with real fruit — the better the
jam, the better the frosting.
Powdered sugar — sift before adding for the smoothest result. Lumpy powdered sugar creates a grainy
frosting.
Coconut oil or vegan butter — vegan butter gives a more classic buttercream texture. Coconut oil
works but the frosting will be slightly softer at room temperature.
Ingredients You Need
Full ingredients with measurements are in the recipe card below. Read through this section for substitution options and key tips.
For the Cake
All purpose flour — the base of the cake. Spoon and level — do not scoop directly from the bag or you
will end up with too much flour and a dense crumb.
Dairy free milk — any works. Oat milk gives the most neutral flavor. Make sure it is at room temperature
— cold milk can cause the batter to seize.
Dairy free yogurt or applesauce — replaces eggs and adds incredible moisture. Both work equally well.
Use unsweetened applesauce if substituting.
Coconut oil or dairy free butter — coconut oil gives a lighter texture, dairy free butter gives more
richness. Either works beautifully here.
Lemon zest — use a microplane and zest directly over the bowl to capture all the essential oils. This is
where most of the lemon flavor lives.
Lemon juice — fresh squeezed only. Bottled lemon juice lacks the brightness you need here.
Lemon extract (optional) — if you love a really bold lemon flavor, this takes it to the next level. Start with
1 tsp and adjust to taste.
Fresh blueberries — fresh work best. If using frozen, do not thaw first — add straight from frozen to
prevent the batter turning purple.
For the Frosting
Blueberry jam — this is what makes the frosting. Use a good quality jam with real fruit — the better the
jam, the better the frosting.
Powdered sugar — sift before adding for the smoothest result. Lumpy powdered sugar creates a grainy
frosting.
Coconut oil or vegan butter — vegan butter gives a more classic buttercream texture. Coconut oil
works but the frosting will be slightly softer at room temperature.
Tips for Making Lemon Blueberry Cake
1. Room temperature ingredients matter — cold dairy free milk or yogurt can cause the batter to seize.
Take everything out of the fridge 30 minutes before baking.
2. Do not overmix — once you add the dry ingredients, mix until just combined. A few streaks of flour are
fine. Overmixing develops gluten and makes the cake tough.
3. Fold blueberries gently — a heavy hand breaks the berries and turns your batter purple. Fold with a
spatula in 3–4 gentle strokes.
4. The toothpick test — insert in the center. It should come out with moist crumbs, not wet batter. The
cakes should also spring back at a light touch.
5. Cool completely before frosting — even slightly warm cake will melt the frosting and it will slide off. If
in a hurry, put the layers in the fridge for 20 minutes.
6. If your frosting splits — add more powdered sugar a tablespoon at a time. It will come back together.
7. Chill before slicing — 30 minutes in the fridge after frosting makes for much cleaner, more elegant
slices.
8. Use an offset spatula for frosting — it gives you much more control than a regular knife and creates
those beautiful swoops.
How to Store Lemon Blueberry Cake
Refrigerator: airtight container for up to 5 days. The cake actually gets more moist on day 2 as the
flavors develop.
Freezer: freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw overnight
in the refrigerator then frost before serving.
Frosting: leftover blueberry frosting keeps in an airtight container in the refrigerator for up to a week.
Make ahead: bake the cake layers the day before, wrap tightly and store at room temperature. Make the
frosting fresh the next day.
Recipe
Prep time: 15 mins | Bake Time: 30-35 mins | Total Time: 50 mins - 60 mins | Serves: 16 | Allergen Info: Dairy and Egg Free
Ingredients
For the Cake
440g All purpose flour
300g granulated sugar or coconut sugar
1 tsp baking soda
1 tbsp baking powder
360 ml dairy free milk at room temperature
120 g dairy free yogurt or apple sauce
115g coconut oil or dairy free butter ( you can use avocado oil too but the texture may be different)
1 tbsp vanilla extract
1 tbsp lemon zest
3 tbsp lemon juice
2 tsp lemon extract (optional)
2 cup blueberries
For the Frosting
2/3 cup blueberry jam
3 cup powdered sugar
1/3 cup coconut oil or vegan butter
Instructions
Make the Cake
Preheat your oven to 350°F. Line two 8-inch nonstick cake pans with parchment paper. If your pans aren't nonstick, grease with coconut oil and lightly flour them.
In a large bowl whisk together the flour, sugar, baking powder and baking soda.
In a separate bowl mix together the dairy free milk, coconut oil, applesauce, lemon zest, lemon juice and vanilla extract.
Fold the wet mixture into the dry until fully combined with no dry clumps remaining.
Gently fold in the blueberries.
Divide the batter evenly between your two cake pans and bake for 33–35 minutes, until a toothpick inserted in the center comes out clean and the cakes bounce back at a light touch.
Remove from the oven and carefully invert onto a cooling rack. Let cool completely — about 30 minutes.
To Make The Frosting:
Using a hand mixer, cream the vegan butter until fluffy, about 3 minutes. Add powdered sugar one cup at a time, mixing between each addition. Spoon in the blueberry jam and vanilla and continue mixing until smooth and combined. If the frosting looks like it might split, add another ½ cup of powdered sugar.
Place the first cake layer on your cake stand or plate. Spread about ⅔ cup of frosting evenly over the top. Place the second layer on top and frost the top with about ½ cup. Use the remaining frosting to generously coat the edges and sides.
Garnish with fresh blueberries and lemon wedges. Slice and serve.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 5 days or freeze for up to a month. Leftover frosting keeps in the fridge for up to a week.
Make ahead: Complete steps 1–7, place cooled cakes on separate plates, cover with plastic wrap and store at room temperature. Frost the next day.
Substitutions: Avocado oil works in place of coconut oil but may slightly affect texture. Applesauce and dairy free yogurt are interchangeable.
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