Vegan lemon blueberry cake

Name: Vegan lemon blueberry cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: ▢2 ½ cups (315g) all-purpose plain flour, (note 1 for gluten free); ▢1 ¼ cups (250g) granulated sugar; ▢3 teaspoons baking powder; ▢Pinch of salt, optional; ▢¾ cup (190g) dairy-free milk; ▢½ cup (125g) neutral flavored oil; ▢⅓ cup (80g) lemon juice, and zest of those lemons (overall, you'll need about 2 large lemons or 3 medium lemons, note 2); ▢1 teaspoon vanilla extract, optional; ▢1 ¼ cups (190g) blueberries, fresh or frozen; Powdered sugar

6 steps

Prep:15minCook:1h

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.

Updated at: Thu, 04 Jul 2024 03:03:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories350.2 kcal (18%)

Total Fat13.1 g (19%)

Carbs56 g (22%)

Sugars29.6 g (33%)

Protein3.5 g (7%)

Sodium154.9 mg (8%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

315gall-purpose plain flour

note 1 for gluten free

250ggranulated sugar

3 teaspoonsbaking powder

salt

optional

¾ cupdairy-free milk

½ cupoil

neutral flavored

⅓ cuplemon juice

and zest of those lemons, overall, you'll need about 2 large lemons or 3 medium lemons

1 teaspoonvanilla extract

optional

190gblueberries

fresh or frozen

To serve

powdered sugar

Instructions

Step 1

Preheat your oven to 180°C (355°F). Line or grease a 20 cm (8-inch) round cake pan.

Step 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.

Step 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.

Step 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.

Step 5

Allow the cake to cool in the cake tin for 10 minutes then cool on a wire rack.

Step 6

Just before serving, dust the cake with powdered sugar (optional) and serve! Alternatively, you can enjoy the cake plain or topped with fresh berries.