Lemon Blueberry Cake
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
- 3 tablespoons cream cheese
softened
- 1 1/2 tablespoons butter
- 2/3 cup powdered sugar
Directions
- 1
Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
- 2
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined. Fold through your blueberries.
- 3
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.
- 4
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.
Lemon Blueberry Cake
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About this Recipe
Craving a delightful dessert that's both vibrant and comforting? This Lemon Blueberry Cake is your answer, delivering a moist and fluffy texture with bursts of fresh flavor in every bite. It’s an easy-to-make treat that’s sure to impress any crowd.This cake shines because it perfectly balances the bright tang of lemon with the sweet-tartness of blueberries, creating a harmonious flavor profile. The combination of simple pantry staples like olive oil and white vinegar ensures a tender crumb, while making it incredibly straightforward to prepare.Prepare for a beautifully moist and fluffy cake that truly melts in your mouth. You'll experience the vibrant pop of fresh or frozen blueberries mingling with the subtle, refreshing zest of lemon. This dessert is designed to be effortless to make, rewarding you with a light and airy texture that's equally impressive for special occasions or a simple afternoon treat.Easily adapt this recipe to fit your pantry and preferences. For a gluten-free version, simply use gluten-free all purpose flour. You can also swap out white sugar for brown sugar or coconut sugar to adjust the sweetness and add a subtle caramel note. Feel free to use either fresh or frozen blueberries, whichever you have on hand.This cake is perfect for brightening up any gathering, from casual brunches to elegant dinner parties. Serve it as a refreshing dessert on its own, or with a dollop of fresh whipped cream for an extra touch of indulgence.