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lemon blueberry cake recipe.
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Lemon Blueberry Cake

This foolproof lemon blueberry cake features a moist and fluffy cake bursting with tangy lemon and juicy blueberries throughout. No eggs, milk, or butter is needed. Watch the video below to see how I make it in my kitchen!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 servings
Calories 224kcal
Author Arman Liew

Ingredients

  • 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 tablespoon olive oil
  • 3/4 cup water
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries fresh or frozen

Cream cheese frosting

  • 3 tablespoons cream cheese softened
  • 1 1/2 tablespoons butter
  • 2/3 cup powdered sugar

Instructions

  • Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside. You can also line the base of the pan with parchment paper.
  • In a large mixing bowl, combine your flour, sugar, salt, and baking soda, and mix well. Add the oil, water, lemon juice, and vanilla extract and mix until combined. Fold through your blueberries.
  • Transfer the cake batter to 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.
  • To make the frosting, beat together the cream cheese and butter until fluffy. Slowly add in the powdered sugar until combined. If the frosting is too thick, add a little water. If too thin, add more powdered sugar.

Video

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.
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. 

Nutrition

Serving: 1Slice | Calories: 224kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Sodium: 166mg | Potassium: 37mg | Fiber: 1g | Sugar: 24g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg | NET CARBS: 36g