Lemon Blueberry Cake

Lemon Blueberry Cake

from thebigmansworld.com
35 min
12 servings

This lemon blueberry cake recipe features a moist and fluffy cake loaded with fresh blueberries and a subtle tanginess from the lemons. It's easy to make and is sure to impress.

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. 1

    Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.

  2. 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. 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. 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.