Homemade Vegan Lemon Blueberry Cake Recipe

This Blueberry lemon cake (Rainbow Nourishments) only needs a few ingredients, and no egg-replacers are needed. Not too sweet, it requires no frosting and has even been designed (by a professional baker who knows her cake-making science) so the blueberries don’t sink to the bottom!

If you’ve found some juicy blueberries at the farm shop (or went overboard at the PYO farm), this cake is just waiting for you to make it! If you can’t find fresh blueberries, PACK’d sells organic frozen berries in paper packaging.

Avoid blueberries for choking hazards, kidney disorders and recent surgery (also check medication). Keep fruit pips/seeds and citrus fruits away from pets. Read more on food safety for people and pets.

If used in recipes, bin citrus scraps/rinds, as acids could harm compost creatures (same with tomato/rhubarb scrabs and allium scraps – onion, garlic, leeks, shallots, chives).

For tinned ingredients, pop lids back inside the tin (or pop ring pulls over the holes) before recycling, to avoid wildlife getting trapped.

Incorporate Seasonal Fruits for Fresh Twists

Vary this cake up if you want!

Summer: swap in raspberries or a mix of blueberries and strawberries.
Autumn: add grated apple with cinnamon to the filling.
Winter: fold in orange zest and a touch of cardamom.
Spring: use early rhubarb compote in a thin swirl on top.

Why Eat Blueberries?

The question is more, why not? These sweet juicy berries are packed with nutrition. In season from late June to early September, only rinse them just before eating (the ‘silvery bloom’ is what protects them). Once bought, they’ll keep in the fridge for a few days. So eat them up quickly!