Lemon Blueberry Cake
Indulge in the delightful flavors of our Lemon Blueberry Cake, a perfect blend of zesty lemon and sweet blueberries that will brighten any occasion. This moist, egg-free cake is not only delicious but also vegan-friendly, making it an inclusive dessert option for all.
- 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 optional)
- 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)
Instructions
- Preheat your oven to 350°F (180°C) and prepare an 8-inch cake pan.
- In a large bowl, mix together flour, sugar, salt, and baking soda.
- Add olive oil, water, lemon juice, and vanilla extract. Mix until smooth.
- Gently fold in the blueberries to avoid crushing them.
- Pour batter into the prepared pan and bake for 35-40 minutes or until a skewer comes out clean.
- Allow cooling completely before frosting if desired.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://lowsugarcooking.com/lemon-blueberry-cake-2/