Lemon Blueberry Cake
Indulge in the delightful experience of our Lemon Blueberry Cake, a perfect blend of zesty lemon and sweet blueberries that will brighten your dessert table. This moist and fluffy cake is not only simple to prepare but also an excellent choice for various occasions, from casual afternoons to elegant gatherings. What makes it even better? It’s made without eggs, dairy, or butter, allowing everyone to enjoy a guilt-free treat without compromising on flavor or texture. With its vibrant colors and refreshing taste, this cake is sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 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 desired)
- 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 your oven to 180C/350F and prepare an 8-inch cake pan with cooking spray or parchment paper.
- In a mixing bowl, combine flour, sugar, baking soda, and salt. Mix well.
- Add olive oil, water, lemon juice, and vanilla extract; stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until a skewer inserted in the center comes out clean.
- Allow the cake to cool before frosting if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 16g
- 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://thelowcarbapp.com/lemon-blueberry-cake/