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.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

• 1½ cups all purpose flour gluten-free, if needed

• 1 cup sugar brown or coconut sugar work.

• ¼ teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon white vinegar

• 5 tablespoon olive oil

• ¾ cup water

• ¼ cup lemon juice

• 1 teaspoon vanilla extract

• ½ cup blueberries fresh or frozen

𝐂𝐫𝐞𝐚𝐦 𝐜𝐡𝐞𝐞𝐬𝐞 𝐟𝐫𝐨𝐬𝐭𝐢𝐧𝐠

• 3 tablespoons cream cheese softened

• 1½ tablespoons butter

• ⅔ 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.

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.