Lemon Blueberry Cake Recipe

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A light and fresh dessert perfect for summer!

Fall and winter may be the year’s biggest baking seasons, what with all the pumpkin spice and Christmas cookies, but the warmer months have their standout baked goods, too. Spring and summer baking is all about fresh and fruity flavors. This light and fresh Lemon Blueberry Cake combines some of the season’s best ingredients.

When I think summer dessert, lemon is the first place my mind goes. Lemon bars, lemon meringue pie, lemon pound cakes. It’s such a fresh and zesty flavor that just screams summer. Meanwhile, blueberries are another summertime staple. When I was little, we would always go blueberry picking toward the end of summer. We’d spend the entire month of August making delicious blueberry pies, bars, and jams.

I don’t know what it is about these two flavors, but they just pair perfectly. Lemon and blueberry are both classic summer baking staples, and they’re even better together. Fresh, zesty lemon makes the perfect partner to sweet, gooey blueberries in this delicious summertime cake recipe.

One of the best things about summer baking is that there’s already an emphasis on keeping things clean and fresh. While heavy winter sweets and desserts are all about indulgence, summertime recipes naturally trend toward lighter fare. This Lemon Blueberry Cake takes things to the next level with a totally clean and vegan recipe.

This cake recipe uses coconut sugar, coconut milk, and whole-wheat flour in place of traditional baking ingredients. With these clean ingredients, the lemon juice, lemon zest, and fresh blueberries are free to really shine.

I’ve also included an optional (though highly recommended!) glaze to top this cake with. This clean, 4-ingredient glaze is super simple and really gives your cake a little extra sweetness and lemony flavor. Just lemon juice, lemon zest, powdered sugar, and coconut butter combine to make this sweet and delicious glaze, and just a little drizzle is all you’ll need to add major flavor and moisture to this cake.

One thing to note is that this cake won’t rise too much. It should just rise slightly and have a dense texture similar to pound cake. The texture makes this Lemon Blueberry Cake super versatile. It makes a perfect dessert, but its fresh flavor and pound-cake like texture also makes it ideal for a sweet breakfast bread or brunch treat.

This easy, simple, and delicious Lemon Blueberry Cake is a must-have recipe for summer baking. Try it out and let us know what you think in the comments!

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Lemon Blueberry Cake Recipe

This cake is made with tasty and nutritious ingredients that come together to create a light and fresh summer treat.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 8 people
Serving Size 1 slice
Course Dessert
Cuisine American


  • 1 1/2 cups plus 2 tablespoons whole-wheat flour
  • 3/4 cup coconut sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 1/4 cups coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh

Optional Glaze

  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 1 cup powdered sugar
  • 2 tablespoons coconut butter


  • Preheat the oven to 350 degrees. Spray a 9 inch cake pan with nonstick spray and set aside.
  • In a medium mixing bowl, combine 1 1/2 cups flour, sugar, baking powder, and salt. In a second large bowl, combine the lemon juice, zest, milk, and vanilla. Gradually add the dry ingredients to the wet ingredients and mix just until incorporated.
  • In a small bowl, toss the blueberries with the 2 tablespoons of flour. Toss to coat the berries well then gently fold into the cake batter. Pour the batter into the prepared pan and bake 30 to 40 minutes or until a toothpick inserted comes out clean. Let the cake cool for at least 20 minutes before trying to remove from the pan. Drizzle with optional glaze if desired, serve, and enjoy!

Optional Glaze

  • In a mixing bowl, combine all ingredients and mix well. Drizzle over cooled cake.

Nutrition Information

Serving: 1slice | Calories: 207kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Sodium: 220mg | Fiber: 3g | Sugar: 20g |
SmartPoints (Freestyle): 9
Keywords dairy-free, Easter, Holiday, Kid-Friendly, Plant-Based, Vegetarian

Have you made this recipe?
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More Sweet Lemon Recipes:

Skinny Lemon Muffins

These light and clean muffins are a sweet and healthy way to start the day. This recipe also includes a sweet and zesty lemon glaze that can take these treats from breakfast to dessert.

Slow Cooker Lemon Bars

Yep, you can use slow cookers for baking. If you’ve never tried it before, I’d definitely recommend starting with this recipe. These skinny lemon bars are a perfect clean version of this sweet summertime treat.

Looking for more clean versions of your favorite sweet treats? Follow us on Pinterest and Instagram for more delicious and healthy recipes!

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


  1. Hello I love your recipe for lemon blueberry cake
    Could I substitute the coconut milk for unsweetened vanilla almond milk or another non dairy milk or yogurt

  2. I purchased wheat flour and my cake came out opposite of the picture. Should the recipe call for white wheat flour? My cake is brown like brownies.

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