There are only a few things that scream Spring / Summer, one is lemon flavour and the other are blueberries!
The freshness of blueberries alongside the sweet, light and fluffy sponge cake is scrumptious! It makes for a perfect afternoon tea (or anytime) cake.
This Vegan Blueberry Cake features 2 small batch cake layers with whole, fresh blueberries inside, filled with a blueberry compote and fresh blueberry yogurt buttercream.
The BEST Blueberry Cake EVER
This is a small batch Blueberry Cake and serves around 8 -10. It’s moist, light and loaded with fresh blueberries! With easy, homemade blueberry compote and a fresh blueberry buttercream, this cake will leave you wanting another slice. As the cake contains blueberries, it’s healthy right? Meaning you can have it for breakfast? – haha!
I’ve not always been the biggest fan of blueberries. My mum always tops off her breakfast with them and I’ve never understood why. I’ve always preferred strawberries and raspberries myself, but in the past couple of months my love for the little blue-berry has really grown.
Blueberries have a subtle sourness to them and I love how they pop in your mouth.
After making my Vegan Blackberry Cake and seeing how much my followers loved it, I had the idea of making a scrumptious blueberry version. It’s similar to the blackberry one, but this blueberry cake literally has blueberries baked into the sponge, along with a homemade blueberry compote and a yogurt buttercream.
If you’re a blueberry fan like I am now, you’re going to love it.
Looking for more fruity recipes? Look no further:
How to make a Vegan Blueberry Cake
This plant-based cake comes together in less than 10 minutes and needs just half an hour in the oven. To make it, simply mix the dairy-free milk and apple cider vinegar together to create a vegan buttermilk. Combine the flour, sugar, baking powder and bicarbonate of soda together in a bowl. Pour in the oil and curdled buttermilk. Combine, then fold in some flour coated blueberries. For an extra hint of flavour, you could always add in some fresh lemon zest. Yum!!
All you need are two small cake tins – I use 6 inch for this recipe. Just make sure they’re lined or the cakes will stick. To test if the cakes are ready, stick a knife or skewer down the middle and see if it comes out clean. If it does then its baked and ready to take out the oven. If not, they’ll need a bit more baking time, just keep an eye on them as you don’t want them to burn.
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What mixer did I use?
I used the Cuisinart Stand Mixer to make this cake. (ad).
It’s no secret that I love stand mixers. I am definitely someone who likes to bake the easy way, using an electric mixer and a blender rather than doing the things myself and waking up with arm and back ache – haha! This stand mixer is fabulous for bakers, if you’re just starting out or are a professional. It’s simple to use, comes with 3 different heads (including my personal favourites the balloon whisk attachment, dough hook and the paddle attachment). It has an amazing 12 speed setting, from low to high, excellent for folding, kneading and whisking.
Two main things I love about this mixer is how stylish it is in black and chrome and how quiet it is when mixing. So, if you are baking at night when family are in bed, like I do a lot, you won’t disturb them and they’ll have a cake to wake up to.
How to use the Cuisinart Precision Stand mixer for this blueberry cake?
This mixer comes with a few different attachments which are all super easy to take on and off the machine.
I used the paddle attachment to help make the cake batter and the balloon whisk attachment for the buttercream.
I combine the dry ingredients with the wet using the paddle attachment. Fold in the blueberries by hand to prevent them from over-mixing and bursting. You want to maintain that blueberry pop!
I use the balloon whisk attachment to make the buttercream. All you need to do is to add the butter into the bowl, whisk on high speed until pale in colour (this will take 3-5 minutes on number 12 speed). Turn down the speed to number one, then add in the icing sugar and yogurt. Keep the speed on slow while the icing sugar gets combined, then slowly turn up the speed back up to number 12. Allow the buttercream to whisk on high for around 5 minutes until fluffy and creamy. Fold in the blueberry compote by hand.
If you’re after an affordable stand mixer that’s not only stylish but works like a dream, you’ve got to check this one out! It comes highly recommended by me!
Get your own Cuisinart precision Mixer here.
What you’ll need to make this Vegan Blueberry Cake (cakes only):
- Dairy-free milk and apple cider vinegar
For the sponge, you’ll want to make a simple dairy-free buttermilk. Whisk these two ingredients together and allow to stand for 5 minutes to curdle, making your vegan buttermilk.
- Self raising flour
You’ll want to use self raising flour, as this helps the cake to rise and become extra light & fluffy.
- Caster Sugar
The sugar adds sweetness and stabilises the cake. You can use white caster sugar or a golden caster sugar if preferred.
- Baking powder and bicarbonate of soda
These two raising agents allow the cake to rise and become fluffy. They’re a must in vegan cakes.
I like to use sunflower oil for cakes, as it works amazingly well and doesn’t have any flavour, meaning it won’t effect the taste of the cake unlike coconut oil and other vegetable oils.
The star of the show. You’ll want to coat the blueberries in flour before adding into the batter for the cake, this helps to prevent the berries sinking when baking.
To make this cake even tastier, I made a homemade blueberry compote and fresh blueberry buttercream (recipe and details below).
What is compote?
Compote is quite like jam. It uses fruit, sugar and a thickening agent like cornstarch / cornflour. It resembles jam in it’s taste and texture but has a stronger flavour, which is why I love baking with it! Plus, its super easy to make!
I have one of the best compote recipes in my brand new book ‘The Little Book of Vegan Bakes‘, where I feature it in Lemon & Raspberry Cookies. Make sure to check it out!
Tips for the fluffiest blueberry cake
- For preventing the blueberries sinking to the bottom of the cake when baking, toss the blueberries in a small drop of lemon juice or water to moisten the skin, then roll them in flour.
- Use soya milk for the best buttermilk. Any dairy-free milk works perfectly, but I find soya milk works best when making a thick buttermilk for cakes.
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- Make sure to measure all of the ingredients correctly. My preferred method is grams as this is the most accurate.
- As you’re adding yogurt into the buttercream, make sure you don’t add too much, as this can make your buttercream split. When you add the yogurt, keep an eye on the texture. If it does look like it’s splitting, add more butter / icing sugar until it comes back to the right consistency (which should be thick and creamy).