Description
Enjoy this Easy Vegan Lemon Blueberry Cake, a moist and delightful dessert bursting with fresh lemon flavor and juicy blueberries, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose plain flour
- spoon and leveled
- 1 ¼ cups (250g) granulated sugar
- 3 teaspoons baking powder
- ⅛ teaspoon salt
- optional
- ¾ cup (190g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- ⅓ cup (80g) lemon juice
- zest of lemons
- 1 teaspoon vanilla extract
- optional
- 1 ¼ cups (190g) blueberries
- fresh or frozen
- Powdered sugar / icing sugar
- to serve
- optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the dairy-free milk, oil, lemon juice, lemon zest, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. The cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Easy Vegan Lemon Blueberry Cake, vegan cake, lemon blueberry dessert, dairy-free cake, plant-based dessert