Description
Lemon Blueberry Cake is a refreshing and delightful dessert that beautifully combines the tartness of lemon with the sweetness of juicy blueberries. This egg-free, dairy-free cake is perfect for various occasions, from birthday celebrations to casual family gatherings. With its moist texture and vibrant flavor, this cake is sure to impress your guests and satisfy your sweet tooth. Made with simple pantry ingredients, it’s easy to prepare in just a few minutes, making it an ideal choice for both novice bakers and seasoned chefs alike. Enjoy it plain, topped with fresh berries, or adorned with a luscious frosting for an extra treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 5 tablespoons olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup blueberries
Instructions
- Preheat the oven to 350°F (180°C) and prepare an 8-inch cake pan with cooking spray and parchment paper.
- In a large mixing bowl, combine flour, sugar, salt, and baking soda.
- Add olive oil, water, vinegar, lemon juice, and vanilla extract; stir until combined.
- Gently fold in blueberries.
- Pour batter into the prepared pan and bake for about 45 minutes or until a skewer inserted comes out clean.
- Cool completely before frosting or serving.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg