Lemon Blueberry Cake
Indulge in the delightful flavors of this Lemon Blueberry Cake, an easy-to-make dessert that combines the zesty brightness of lemon and the sweetness of juicy blueberries. Perfect for any gathering, from family celebrations to casual afternoon treats, this cake is entirely plant-based and free from eggs, milk, and butter. Its moist and fluffy texture will leave everyone wanting more!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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 tablespoons olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen)
- 3 tablespoons cream cheese (softened)
- 1 1/2 tablespoons butter
- 2/3 cup powdered sugar
Instructions
- Preheat your oven to 180°C (350°F) and prepare an 8-inch cake pan with cooking spray.
- In a mixing bowl, combine flour, sugar, salt, and baking soda. Mix well.
- Add olive oil, water, lemon juice, and vanilla extract; stir until combined.
- Gently fold in blueberries.
- Transfer batter to the prepared pan and bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 10g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://cooknatalie.com/lemon-blueberry-cake/