Lemon Blueberry Cake
Indulge in the delightful flavors of this Lemon Blueberry Cake, a moist and fluffy dessert that perfectly balances the tanginess of fresh lemons with the sweetness of blueberries. This cake is ideal for any occasion, from casual afternoon teas to festive celebrations. Free from eggs, milk, and butter, it offers a lighter option without compromising on taste. Whether enjoyed plain or topped with a creamy frosting, this cake is bound to become a favorite among family and friends!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour (gluten-free if needed)
- 1 cup sugar (brown or coconut 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 parchment paper.
- In a large mixing bowl, combine flour, sugar, baking soda, and salt.
- Add olive oil, water, lemon juice, and vanilla extract to the dry ingredients. Mix until well combined.
- Gently fold in blueberries.
- Pour batter into the prepared cake pan and bake for 35-40 minutes or until a skewer inserted in the center comes out clean.
- Allow to cool completely before serving or frosting.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://homemadeglutenfree.com/lemon-blueberry-cake-2/