Lemon Blueberry Cake
Indulge in the delightful flavors of our Lemon Blueberry Cake, a perfect dessert for any occasion. This cake features a refreshing combination of zesty lemon and sweet blueberries, creating a light and fluffy texture that will tantalize your taste buds. Whether you’re hosting a tea party, celebrating a special event, or simply treating yourself after dinner, this egg-free and dairy-free cake will impress your guests while catering to various dietary preferences. With its simple ingredients and straightforward preparation, even novice bakers can create this delightful masterpiece.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 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 work)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon white vinegar
- 5 tablespoons olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1/2 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (180°C) and prepare an 8-inch cake pan with cooking spray.
- In a large mixing bowl, combine flour, sugar, baking soda, and salt; whisk until mixed.
- Add vinegar, olive oil, water, lemon juice, and vanilla extract to the dry ingredients; stir until just combined.
- Gently fold in blueberries without crushing them.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until a skewer comes out clean.
- Allow cooling in the pan before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://easyglutenfreedishes.com/lemon-blueberry-cake/