Lemon Blueberry Cake (Print)
Moist and fluffy cake with tangy lemon and juicy blueberries - no eggs, milk or butter needed!
# What You'll Need:
→ Cake
01 -
1 1/2 cups all purpose flour (gluten-free, if needed)
02 -
1 cup sugar (brown or coconut sugar works)
03 -
1/4 teaspoon salt
04 -
1 teaspoon baking soda
05 -
1 teaspoon white vinegar
06 -
5 tablespoons olive oil
07 -
3/4 cup water
08 -
1/4 cup lemon juice
09 -
1 teaspoon vanilla extract
10 -
1/2 cup blueberries (fresh or frozen)
→ Cream Cheese Frosting
11 -
3 tablespoons cream cheese, softened
12 -
1 1/2 tablespoons butter
13 -
2/3 cup powdered sugar
# How to Make It:
01 -
Preheat the oven to 180°C/350°F. Line an 8-inch cake pan with cooking spray and set aside. You can also line the base of the pan with parchment paper for easier removal.
02 -
In a large mixing bowl, combine flour, sugar, salt, and baking soda, mixing well until evenly distributed.
03 -
Add olive oil, water, lemon juice, and vanilla extract to the dry mixture and stir until just combined. Gently fold in the blueberries to distribute throughout the batter.
04 -
Transfer the cake batter to the prepared pan. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan before frosting.
05 -
Beat together the softened cream cheese and butter until fluffy and well combined. Gradually add powdered sugar, beating until smooth. Adjust consistency if needed by adding a few drops of water if too thick or more powdered sugar if too thin.
06 -
Once cake is completely cool, spread frosting evenly over the top and sides if desired. Slice and serve.
# Additional Notes:
01 -
For a layer cake, double all ingredients. For a triple layer cake, triple the ingredients.
02 -
Frosting is optional. This cake tastes delicious without frosting as well.
03 -
This is an egg-free, milk-free, and butter-free cake recipe.