Lemon Blueberry Cake
Indulge in the refreshing taste of our Lemon Blueberry Cake, a delightful fusion of zesty lemon and sweet blueberries that’s perfect for any occasion. This egg-free and dairy-free cake is not only light and fluffy but also incredibly easy to make, making it a go-to dessert for beginner bakers and seasoned chefs alike. Whether you are celebrating a birthday, hosting an afternoon tea, or simply craving a sweet treat, this cake will brighten your day with its vibrant flavors. Enjoy it plain, topped with whipped coconut cream, or drizzled with a tangy lemon glaze for an elevated dessert experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 1/2 cups all-purpose flour (gluten-free if needed)
- 1 cup sugar (brown or coconut sugar)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 180°C (350°F) and prepare an 8-inch cake pan with cooking spray or parchment paper.
- In a mixing bowl, combine flour, sugar, baking soda, and salt. Stir until well mixed.
- Add olive oil, water, lemon juice, and vanilla extract to the dry mixture. Stir gently until just combined.
- Fold in blueberries carefully to avoid crushing them.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until a skewer comes out clean.
- Cool completely in the pan before serving.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 175
- Sugar: 16g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://mealsavor.com/lemon-blueberry-cake/