Lemon Blueberry Cake
Lemon Blueberry Cake is a delightful dessert that combines the zesty brightness of lemon with the sweetness of fresh blueberries for an unforgettable flavor experience. This dairy-free and egg-free cake is perfect for vegans and is easy to make, making it accessible for bakers of all skill levels. Whether you’re celebrating a special occasion or simply enjoying a cozy family dinner, this moist and fluffy cake will have everyone asking for seconds. Serve it plain, adorned with frosting, or paired with fresh berries for a refreshing treat that brightens any gathering.
- 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 ½ cups all-purpose flour (gluten-free if needed)
- 1 cup sugar (brown or coconut)
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 5 tablespoons olive oil
- ¾ cup water
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
- ½ cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 180C/350F. Grease an 8-inch cake pan with cooking spray and line the bottom with parchment paper.
- In a large bowl, combine the flour, sugar, salt, and baking soda.
- Add the olive oil, water, lemon juice, and vanilla extract to the dry ingredients. Mix until combined.
- Gently fold in the blueberries to retain their shape.
- Pour the batter into the prepared pan and bake for 35-40 minutes until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely before frosting if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://thelowcarbapp.com/lemon-blueberry-cake-2/