Grab your fork, people. In fact, grab two because you’re going to want to dig into this Vegan Blueberry Lemon Yogurt Cake with both hands! This is not my first dance with combining lemon and blueberry together. First there were these Lemon Blueberry Pie Bars. I love it so much, you should expect more from this flavor combo… soon!
It’s springtime, although the weather here in Kansas City isn’t quite cooperating. I’m ok with that because I recently learned about cold conditioning. It’s a process of exposing yourself to colder temperatures. I’ve always been that person. The one who needs a jacket at the slightest hint of a breeze.
I’m glad to report that the cold conditioning is working and I’m now tolerating cooler temperatures without grabbing my jacket. I feel like I’m ready to dance around the house to the “Rocky” theme song now.
So although we’re having a cooler spring, and I’m cool with the cool, my tastebuds are ready for the fresh spring flavors. Nice segue, eh? That means we’re now ready to talk about this vegan blueberry lemon cake.
I used Silk’s Vanilla Single Yogurt to add a hint of vanilla and the perfect creamy vegan yogurt. And in celebration of Earth Day this month, I’m using the containers to sprout some new herbs for my herb garden. Bring on the fresh herbs, please!
It’s so nice to have dairy-free yogurts available. Even if you don’t enjoy eating them plain, they are great for vegan baking!
Why You’ll Love This Vegan Blueberry Lemon Yogurt Cake
Well, first of all, I love being able to buy and bake with vegan yogurt! It creates such a moist, delicate texture in the middle of this cake, but there’s also a nice crispy edge to the crust.
Also, this cake is infused, and I do mean infused, with lemon. The combination of lemon and blueberry adds freshness to each and every bite!
Finally, this recipe is relatively easy to make and has been a crowd favorite at our house. Each one has disappeared so quickly, I need to start making double batches!
Celebrating Earth Day by Repurposing Containers
Also, Earth Day is right around the corner. One of the reasons I’m vegan is to lighten up my own personal carbon footprint because veganism is a much more sustainable model. In addition to eating a vegan diet, I also love sustainable shopping practices, too. So I try to reuse containers and even grow my own herbs, at least during the summer months. My favorite herbs to grow at home are Parsley, Sage, Basil, Oregano, Mint, and more! I can use containers found right in my kitchen to start these herbs from seeds too!
You can use fresh or frozen blueberries in this vegan recipe | image/Namely, Marly
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon ground flax
- 1 tablespoon cornstarch
- ¾ cup sugar
- 2 – 3 teaspoons lemon zest**
- 1/3 cup vegetable oil
- 5.3 oz package of Silk Vanilla Dairy-free Yogurt Alternative
- 1 teaspoon apple cider vinegar
- 1 cup blueberries* fresh or frozen
- 5 – 6 tablespoons lemon juice
- 1 – 2 cups powdered sugar
- Heat your oven to 350F. Line a loaf pan with parchment paper on the bottom and spray over paper and sides of pan with vegetable spray.
- In a bowl whisk together the flour, baking powder, salt, ground flax, and cornstarch. Set aside.
- In a separate bowl combine the sugar and lemon zest. Stir to combine, so that the sugar is coated with the lemon zest.
- Add the vegetable oil, yogurt, and apple cider vinegar to the sugar mixture. Stir to combine.
- Sprinkle 1 tablespoon of flour mixture over blueberries (if using frozen berries. If using fresh, skip this step).
- Add sugar mixture to dry mixture. Stir until combined.
- Very gently fold in blueberries to spread them around the batter.
- Pour into your prepared pan. Place in the oven on the middle rack and bake for 50 minutes.
- While the cake is baking prepare the Lemon Sauce by combining 1/2 cup powdered sugar with the lemon juice. Stir to combine.
- When the cake is done, remove from the oven and allow to cool for 10 minutes or so. Then pour all but 2 tablespoons of the Lemon Sauce over the hot cake. Set aside.
- Create the Glaze by adding remaining powdered sugar to the 2 tablespoons of Lemon Sauce. Stir until you achieve a nice consistency.
- When you’re ready to serve the cake, pour the glaze over the cake and serve.
* I used frozen blueberries ** I zest the lemon first and then juice it.
This recipe was republished with permission from Namely, Marly.