Lemon Blueberry Cake
Indulge in the delightful flavors of our Lemon Blueberry Cake, a perfect treat for any gathering. This moist, fluffy cake marries the tartness of lemon with the sweetness of blueberries, creating a refreshing dessert that everyone will love. Best of all, this recipe is entirely dairy-free and egg-free, making it an excellent choice for those seeking lighter options without compromising flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 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)
Instructions
- Preheat the oven to 180C/350F and prepare an 8-inch cake pan with cooking spray and parchment paper.
- In a large mixing bowl, whisk together flour, sugar, salt, and baking soda.
- Add olive oil, water, lemon juice, and vanilla extract; stir until just combined.
- Gently fold in blueberries.
- Transfer batter to the prepared pan and bake for 35-40 minutes or until a skewer comes out clean.
- Allow to cool completely before frosting.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 205
- Sugar: 21g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://lowsugarcooking.com/lemon-blueberry-cake/