This lemon blueberry cake recipe features a moist and fluffy cake loaded with fresh blueberries and a subtle tanginess from the lemons. It’s easy to make and is sure to impress.
- 1 1/2 cups all purpose flour gluten free, if needed
- 1 cup sugar brown or coconut sugar work.
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 5 tablespoon olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup blueberries fresh or frozen
VEGAN CREAM CHEESE FROSTING:
- 3 tablespoons vegan cream cheese softened
- 1 1/2 tablespoons butter
- 2/3 cup powdered sugar
Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined. Fold through your blueberries.
Transfer the cake batter to the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool in the pan completely, before frosting, if desired.
To make the frosting, beat together the cream cheese and butter until fluffy. Slowly add in the powdered sugar until combined. If the frosting is too thick, add a little water. If too thin, add more powdered sugar.
For a layer cake, double the ingredients. For a triple layer cake, triple the ingredients.
Frosting is optional. This cake tastes delicious sans frosting.
TO STORE: Blueberry Lemon Cake needs to be stored in the fridge, as it will spoil at room temperature. Keep cake in a sealed container or covered in plastic wrap. Storing the cake this way will ensure the cake will keep for at least 5 days.
TO FREEZE: Leftover cake slices can be placed in a ziplock bag and stored in the freezer for up to 2 months.
Vitamin C: 3mg
NET CARBS: 29g