Vegan Lemon and Blueberry Cake

This lemon and blueberry cake is the perfect addition to a springtime afternoon tea, and it's vegan!
During these uncertain times of lockdown basic ingredients can be hard to come by, however baking is so therapeutic and many of us have more time on our hands to be trying out new recipes - and who doesn't love cake?! This recipe is really simple and completely delicious; moist, lemony sponge bursting with blueberries and topped with a zesty icing.


  • 275g self raising flour 
  • 1 tsp baking powder 
  • 200g white sugar, granulated or caster
  • 100ml vegetable oil 
  • 200ml plant milk (I used soya)
  • Juice and zest of 1 unwaxed lemon
  • 150g blueberries, fresh or frozen
  • For icing: roughly 80g icing sugar and juice of 1/2 unwaxed lemon

1. Mix together the flour, baking powder, and lemon zest in a bowl.
2. Lightly combine the milk, oil and lemon juice before adding to the dry ingredients and beating together until left with a smooth mixture.
3. Fold in the blueberries. You can toss fresh blueberries in a little flour to keep them from sinking, I used frozen which tend to 'bleed' a little into the mixture which I really like.
4. Pour the mixture into a greased and lined loaf tin, before baking in a preheated 180°c oven for 45-50 mins, or until golden brown and a skewer comes out clean.
5. Allow the cake to cool before mixing lemon juice and icing sugar to form a glacé icing. You may need a little more icing sugar, the consistency should be thin enough to spread over the cake nicely but thick enough not to soak into the sponge.  
6. Top the cake with icing, cut into slices and enjoy!

Will you be whipping up this lemon and blueberry cake?

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