There’s something incredibly refreshing about a slice of lemon blueberry cake, isn’t there? The tangy lemon flavor paired with the burst of sweet blueberries creates a taste that’s both cheerful and comforting. Whether you’re enjoying it after a picnic or serving it at a celebration, this cake brings a smile to everyone’s face. One of the best parts? It’s super easy to make, so you can whip it up even on a busy day. With just a handful of wholesome ingredients, you’ll create a dessert that’s not just satisfying to eat, but also fun to bake. Let’s get ready to bring a slice of sunshine into our kitchens with this delightful lemon blueberry cake!
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Why This Recipe Works
The magic of this vegan lemon blueberry cake lies in its simplicity and ease. Utilizing just seven fresh, wholesome ingredients, the cake achieves a delicate balance of zesty lemon flavor and sweet, juicy blueberries. The use of dairy-free milk and neutral oil ensures a moist and fluffy texture, making it a crowd-pleaser for everyone, vegan or not.
Why You’ll Love This Lemon Blueberry Cake
Imagine slicing into a vibrant cake that bursts with flavor and color! This lemon blueberry cake is perfect for any occasion, from family gatherings to casual afternoon tea. With its refreshing citrus notes and luscious blueberries, it’s not just a dessert; it’s an experience. Plus, it’s as easy to make as it is delightful to eat!
Ingredients
- 2 ½ cups (315g) all-purpose plain flour, spooned and leveled (see note for gluten-free option)
- 1 ¼ cups (250g) granulated sugar
- 3 teaspoons baking powder
- Pinch of salt, optional
- ¾ cup (190g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- ⅓ cup (80g) fresh lemon juice and zest from 2 large lemons (or 3 medium lemons)
- 1 teaspoon vanilla extract, optional
- 1 ¼ cups (190g) blueberries, fresh or frozen
- Powdered sugar for dusting, optional
Preparing the Cake
Preheat the Oven
Begin by preheating your oven to 180°C (355°F). Prepare a 20 cm (8-inch) round cake pan by lining it or greasing it. This step is essential because it helps your cake come out easily once it’s baked.
Mix Dry Ingredients
In a large mixing bowl, add all the dry ingredients: flour, sugar, baking powder, and salt. Stir until well combined and free of lumps. This really sets the foundation for your cake, so make sure it’s mixed well.
Combine Wet Ingredients
Pour in the dairy-free milk, neutral oil, lemon juice, lemon zest, and vanilla extract (if using). Gently mix until the batter is almost combined; be careful not to overmix. It’s okay if there are a few lumps; this cake doesn’t need to be perfectly smooth.
Fold in the Blueberries
Add half of the blueberries to the slightly lumpy batter and fold them in gently. Folding ensures they’re evenly distributed without breaking, which keeps the cake beautiful and bursting with fruit.
Bake the Cake
Transfer the batter into your prepared cake pan. Scatter the remaining blueberries on top and lightly press them into the batter. Bake for 50 minutes to 1 hour. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it for the last few minutes, as ovens can vary.
Cool the Cake
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This cooling step helps it set properly, so it’s not too warm when you slice into it.
Serving Suggestions
Before serving, sprinkle a light dusting of powdered sugar on top for an elegant touch. This cake pairs beautifully with a dollop of vegan whipped cream or a scoop of dairy-free ice cream. If you have some extra blueberries, they make a lovely garnish too!
Tips for Success
- Ensure your ingredients are at room temperature for a smoother batter.
- Avoid overmixing to keep the cake’s nice texture.
- Adjust the amount of sugar based on the sweetness of your blueberries. Too sweet? You can cut back a bit!
Variations
- Swap in other berries like raspberries or strawberries for different flavors.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Add a dash of almond extract for an additional flavor dimension.
Storage Tips
- Store the cake in an airtight container at room temperature for up to 1 day.
- For longevity, refrigerate for up to 3 days or freeze for up to 1 month. Note that frozen blueberries may alter the cake’s texture upon thawing, but the flavor will still be delightful.
FAQs
1. Can I make this cake without gluten?
Yes! Substitute with a gluten-free flour blend for a gluten-free cake. It will still taste great!
2. How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs—this means it’s just right!
3. Can I use frozen blueberries?
Absolutely! Just fold them in frozen, but expect a few extra blue stains. They’ll taste just as yummy!
4. What should I serve with this cake?
It’s delightful on its own, but pairs well with vegan whipped cream or a cup of tea. Great for gatherings!
5. How long does the flavor last?
The cake retains its best flavor for up to 3 days when stored properly, but it can be enjoyed for longer if refrigerated. Perfect for those late-night cravings!
This lemon blueberry cake is a testament to the beauty of simple ingredients coming together in a delightful way. Perfect for any occasion, its fresh taste and moist texture make it a standout dessert. Your friends and family will love gathering around to enjoy this uplifting treat, and they’ll never guess it’s vegan. Enjoy every bite!
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Lemon Blueberry Cake
This lemon blueberry cake is a refreshing treat, combining zesty lemon flavors with sweet blueberries. It’s easy to whip up and perfect for any occasion!
- Total Time: 0 hours
- Yield: 8 servings 1x
Ingredients
- 2 ½ cups (315g) all-purpose plain flour, spooned and leveled
- 1 ¼ cups (250g) granulated sugar
- 3 teaspoons baking powder
- Pinch of salt, optional
- ¾ cup (190g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- ⅓ cup (80g) fresh lemon juice and zest from 2 large lemons
- 1 teaspoon vanilla extract, optional
- 1 ¼ cups (190g) blueberries, fresh or frozen
- Powdered sugar for dusting, optional
Instructions
- Preheat the oven to 180°C (355°F) and prepare a 20 cm (8-inch) round cake pan.
- In a large bowl, mix flour, sugar, baking powder, and salt until combined.
- In another bowl, combine dairy-free milk, oil, lemon juice, lemon zest, and vanilla extract. Mix gently.
- Fold the wet mixture into the dry ingredients until almost combined.
- Gently fold in half of the blueberries.
- Transfer the batter to the prepared pan, add the remaining blueberries on top, and press down slightly.
- Bake for 50 minutes to 1 hour, until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack.
Notes
Use room temperature ingredients for a smoother batter.
Avoid overmixing to maintain a nice texture.
Adjust sugar based on the sweetness of your blueberries.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 170
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
- Cholesterol: 0
