Description
This Easy Vegan Lemon Blueberry Cake is a delightful treat that combines the zesty flavor of lemon with the sweetness of 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 and zest
- overall
- you’ll need about 2 large lemons or 3 medium lemons
- 1 teaspoon vanilla extract
- optional
- 1 ¼ cups (190g) blueberries
- fresh or frozen
- Powdered sugar / icing sugar
- for serving
- optional
Instructions
- Preheat your 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, combine the dairy-free milk, neutral oil, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries to the batter.
- Transfer the batter to 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 it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving, if desired.
Notes
For gluten-free, substitute the all-purpose flour with a gluten-free blend. Ensure to use fresh lemon juice for the best flavor.
- 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, Vegan Baking