Vegan Lemon Blueberry Cake
Ingredients
- 2 ½ call-purpose plain flour)
spoon and leveled (note 1 for gluten free
- 1 ¼ cgranulated sugar
- 3 tspbaking powder
- ⅛ tspsalt
optional
- ¾ cdairy-free milk
- ½ cneutral flavored oil
- ⅓ clemon juice)
and zest of those lemons (overall, you'll need about 2 large lemons or 3 medium lemons, note 2
- 1 tspvanilla extract
optional
- 1 ¼ cblueberries
fresh or frozen
- powdered sugar / icing sugar
Directions
To make the cake:
- 1
Preheat your oven to 180°C (355°F). Line or grease a 20 cm (8-inch) round cake pan.
- 2
Add all the dry ingredients (flour, sugar, baking powder and salt) to a large mixing bowl and mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest and vanilla) and mix until just before it's combined. Initially, the batter will be thick but it will loosen up after a few minutes.
- 3
Add half of the blueberries and gently fold them through. Pour the batter into your prepared cake pan. Scatter the remaining blueberries on top and gently press some of them into the cake.
- 4
Bake the cake for 50 minutes to 1 hour or until you can insert a toothpick in the middle and there's no wet batter on it. This is a moist cake so some crumbs on your toothpick are fine.
- 5
Allow the cake to cool in the cake tin for 10 minutes then cool on a wire rack.
To serve the cake:
- 1
Just before serving, dust the cake with powdered sugar (optional) and serve! The cake can be stored in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer for up to 1 month. If you freeze the cake, the texture of the blueberries will change.
Vegan Lemon Blueberry Cake
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About this Recipe
Craving a delightful and easy dessert that's naturally dairy-free? This one-bowl vegan lemon blueberry cake is your answer, delivering a fluffy texture and vibrant flavors with surprisingly few ingredients.
What makes this vegan lemon blueberry cake truly special is its incredible simplicity, coming together in just one bowl with only 7 core ingredients. This thoughtful approach ensures a perfect crumb that isn't overly sweet, letting the bright lemon and juicy blueberries truly shine.
Prepare for a truly satisfying experience with every slice of this vegan lemon blueberry cake. You'll discover a wonderfully fluffy texture and a perfectly tender crumb, beautifully complemented by the sweet burst of blueberries and the zesty tang of fresh lemon. Despite its gourmet taste, this cake is designed to be accessible for home bakers, requiring a 15-minute prep and 60-minute bake time to achieve pure dessert bliss. Each serving offers a satisfying 338 calories of pure joy.
While fantastic as is, this vegan lemon blueberry cake welcomes a few personal touches. For those seeking a gluten-free option, refer to 'note 1' in the original recipe regarding flour substitution. You can easily use either fresh or frozen blueberries, whichever you have on hand. The optional salt can be included to enhance the flavors, and a touch of vanilla extract adds another layer of warmth if desired.
Serve this beautiful vegan lemon blueberry cake dusted simply with powdered sugar for an elegant finish. It's an ideal dessert for weekend brunches, afternoon tea, or as a delightful end to any meal.