Lemon Blueberry Cake

This lemon blueberry cake is a moist and fluffy lemon cake bursting with blueberries and topped with a vegan cream cheese frosting! Perfect for a dessert, afternoon tea or a cheeky breakfast- no butter, no eggs, and no milk needed!

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings slices

Calories 179kcal

Author Arman

Ingredients

1 1/2 cups all purpose flour gluten free, if needed
1 cup sugar white, brown, coconut, or sugar free subs * See notes
1 tsp baking soda
1 tsp white vinegar
5 tbsp oil of choice canola, vegetable, or any neutral flavored oil
3/4 cup water
1/4 cup lemon juice
1 tsp vanilla extract
1/2 cup blueberries fresh or frozen
1/2 cup frosting of choice optional

Instructions

Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined. Fold through your blueberries.
Transfer the cake batter into the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool in the pan completely, before frosting, if desired.

Notes

For a layer cake, double the ingredients. For a triple layer cake, triple the ingredients.

Frosting is optional. This cake tastes delicious sans frosting.

* For a sugar free cake, replace the sugar with monk fruit sweetener or erythritol.

TO STORE: Blueberry Lemon Cake needs to be stored in the fridge, as it will spoil at room temperature. Keep cake in a sealed container or covered in plastic wrap. Storing the cake this way will ensure the cake will keep for at least 5 days.

TO FREEZE: Leftover cake slices can be placed in a ziplock bag and stored in the freezer for up to 2 months.

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