vegan blueberry lemon bread on a white plate with a fork and loaf pan beside it

This vegan lemon blueberry loaf cake is so soft, moist and bursting with fresh blueberries! With a soft, plush crumb and citrusy bright lemon flavour, this blueberry lemon cake is the perfect spring or summer cake!

lemon blueberry loaf cake on a speckled white plate

Each week, I like to prep a batch of muffins or a loaf to keep in my freezer for quick breakfasts and snacks. Year around I always turn to my favourite banana bread muffins but lately with the abundance of fresh blueberries, I’ve been taking full advantage and baking these blueberry oatmeal muffins, chocolate chip blueberry muffins and making lots of this blueberry lemon mug cake.

Me being extra lazy, I wanted to make a loaf cake version so I didn’t have to mix all the ingredients for the mug cake every day. Plus, summer calls for all things blueberry and lemon!

Ingredients for Vegan Lemon Blueberry Loaf

Here’s what you’ll need:

  • Blueberries: Fresh or frozen! If using frozen, toss them in an extra 1/2 tbsp of potato starch and remove them from the freezer right before folding it in to prevent them from bleeding too much and releasing excess juice.
  • Lemons: We’ll need both the juice and zest.
  • Non-dairy butter
  • Sugar
  • Cake flour: All purpose flour may be substituted, but cake flour makes for a plush and soft crumb.
  • Corn starch: for coating the blueberries and making the cake extra soft.
  • Vanilla & Almond extract: Optional, but it does makes this cake extra tasty!
  • Thick non-dairy yogurt: Makes this cake super moist without having to add any oil. You could also use pureed silken tofu.
  • Almond flour: Gives the cake a lovely buttery flavour and again, fine almond flour is ideal here.
vegan blueberry lemon loaf cake in a small tin

How to make Vegan Blueberry Lemon Loaf

  1. Toss blueberries in corn starch to coat.
  2. Mix the yogurt, lemon juice, vanilla extract and almond extract.
  3. Sift together dry ingredients.
  4. Beat butter and sugar, add the yogurt mixture and then mix in the dry ingredients.
  5. Fold in the blueberries.
  6. Add to loaf pan and bake!
two slices of lemon blueberry loaf on a plate with a fork and coffee on the top left corner

How to store blueberry lemon cake

  • Room Temperature: Store in an air tight container at room temperature for up to 3 days. I do not recommend refrigerating it as dries it out.
  • Freezer: Slice and keep in a freezer safe container individually wrapped or with parchment paper between each slice. When ready, cover with a damp paper towel and let it thaw at room temperature or microwave for 30 seconds until warm.
blueberry lemon loaf cake on a plate with a fork beside it

More Blueberry & Lemon Recipes to Try!

If you recreate this Vegan Lemon Blueberry Loaf Cake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
lemon blueberry loaf cake on a speckled white plate

Vegan Lemon Blueberry Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 4 reviews


This vegan lemon blueberry loaf cake is so soft, moist and bursting with fresh blueberries! With a soft, plush crumb and citrusy bright lemon flavour, this blueberry lemon cake is the perfect spring or summer cake! 


Units Scale
  • 1/2 cup blueberries
  • 1 1/2 tbsp (38 ml) lemon juice
  • 1/3 cup + 1 tbsp (90 g) non-dairy thick yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tbsp lemon zest
  • 3/4 cup (103 g) cake flour
  • 2 tbsp (14 g) almond flour
  • 2 tsp + 1 tsp (10 g) corn starch, divided
  • 1/2 cup + 1 tbsp (112 g) sugar
  • 1/4 tsp salt
  • 1 tsp (4 g) baking powder
  • 5 tbsp (68 g) non-dairy butter


  1. Preheat oven to 340 F (170). Grease or line a 7 x 3.75 inch baking tin with parchment paper.
  2. In a small bowl, toss the blueberries with 1 tsp of corn starch.
  3. In another bowl, whisk together the non-dairy yogurt, lemon juice, vanilla extract and almond extract.
  4. Sift the cake flour, almond flour, 2 tsp corn starch and baking powder to a medium bowl and whisk together. 
  5. Add the butter and sugar to a bowl of a electric mixer and cream on medium speed until pale, light and fluffy (2-3 minutes). Scrape down the sides of the bowl and add half of the yogurt mixture, and beat until combined. Add the remaining yogurt mixture and beat until combined. Scrape down the sides of the bowl. 
  6. Add the flour mixture and mix on low speed until well combined, scraping down the sides of the bowl as needed. Fold in the blueberries until just combined.
  7. Transfer batter to the prepared pan and use the back of a spatula to smooth out the top. Tap the loaf pan on the counter to remove excess air bubbles.
  8. Bake for 50-60 minutes or until the top is dark golden brown and the internal temperature of the cake reached 200-210 F. 
  9. Remove from loaf pan and cool on a wire rack. Once cooled to room temperature, wrap with plastic wrap and refrigerate overnight. Add a glaze if desired and enjoy!


  • *This cake is not overly sweet. If you prefer a sweeter cake, add 2-3 tbsp of any dry granulated sugar or drizzle with a quick glaze on top by combining 1/2 cup powdered vegan sugar and 2-3 tbsp of lemon juice. Start with 2 tbsp and add 1 tsp at a time until desired consistency. 
  • Helpful Equipment: small batch loaf panspatulamixing bowlswhisk
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free, north american

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Related Recipes


Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. So yummy!! This recipe was super easy to make and tastes so good. It barely lasted a day in my house, because everyone ate it! I used almond milk yogurt instead of coconut yogurt and it still turned out perfect!!

  2. Just made this recipe and am in love with the flavor and perfect texture!! the lemons really shine in this and the blueberries are so juicy!

  3. SO GOOD. I kept making the mug cake version of this over and over so it was nice to have this last me a while. Very natural, not too sweet. I skipped the potato starch and used a bit of flour since I didn’t have any, and it came out great!

  4. I have made this recipe 2x to the letter. Each time the cake has turned too moist and gooey in the middle and did not really “rise”. How can I make it more cake looking like the picture. It still tastes good and so we eat it anyway.

    1. Hi Gia!
      Hmm, I’m wondering what size pan did you use? This one fits a really small loaf pan so if you use a larger one it won’t rise as much. Also, you could try baking it for a couple more minutes (i’d say 3-5 in addition to the 40 minutes) if its not fully baked inside. If the top is cooked, cover it with foil so it doesn’t burn. Gluten free bakes tend to take longer especially if its humid so it could be that the flours didn’t absorb the liquid as much. I hope that helps!