Description
Indulge in the delightful flavors of Lemon Blueberry Cake, a moist and fluffy dessert that brings a burst of sunshine to any occasion. This vegan treat is free from eggs, milk, and butter, making it perfect for those on a plant-based diet. With a zesty lemon flavor complemented by juicy blueberries, every bite is a refreshing experience. Whether you’re celebrating a special moment or simply enjoying an afternoon snack, this cake is sure to impress.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (gluten-free if needed)
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 5 tablespoons olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (180°C) and line an 8-inch cake pan with cooking spray.
- In a mixing bowl, combine the flour, sugar, salt, and baking soda.
- Add the olive oil, water, lemon juice, and vanilla extract to the dry ingredients; mix until smooth.
- Gently fold in the blueberries without smashing them.
- Pour the batter into the prepared pan and bake for 35–40 minutes or until a skewer comes out clean.
- Let it cool completely in the pan before serving.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg