8 ingredients, 1 bowl and a slice of heaven! This cake is perfectly moist, sweet and tangy. It's so delicious that no one will ever believe its vegan!
This lemon blueberry cake is literally one of the easiest and delicious cakes that I've ever made. My son loves it so much that I've had to make it 3 times in one week. It's unbelievably moist, tangy, sweet and loaded with blueberries.
What I love most about this cake
This is a simple cake with one layer so theres no frosting or anything required.
No weird egg replacing ingredients needed. In fact you probably already have everything you need in your kitchen to make this cake right now! Plus you don't need any fancy mixer to make it.
It's made with extra virgin olive and its unbelievably moist.
Supplies you'll need to make this cake:
1-9 inch cake pan. You can also use a 10 inch cake pan! Square or round are both fine! If you use a 10 inch you may need to cook it 10 minutes less.
Ingredients
The Dry Ingredients
2-1/2 cups all purpose flour
1-3/4 cups of cane sugar, plus 2 tbs for the topping
3 tsp of baking powder
1/8 tsp of salt
The Wet Ingredients
3/4 cup of oat milk (or any non-dairy milk)
1/2 cup of extra virgin olive oil
1/3 cup of fresh lemon juice
1-1/2 tsp of vanilla extract
1 tsp of lemon zest
Other Ingredients
2 cups of blueberries (fresh or frozen. If you decide to use frozen make sure to thaw and strain them first)
Instructions:
Preheat oven to 350*
Sift together all of the dry ingredients into a large mixing bowl. Stir to make sure all of the dry ingredients are combined).
In a separate bowl add the wet ingredients and lemon zest and stir well.
Slowly pour the wet ingredients into the bowl with the dry ingredients while stirring. Stop stirring right before the batter becomes smooth and carefully fold in most of the blueberries.
Pour the batter into your greased and floured cake pan. Do not make the mistake of skipping this step. This cake is super moist and will stick to the pan if you don't grease and flour your pan.
Add the remaining to the top of the batter and gently press into the cake.
Sprinkle the top of the batter with the 2 tbs of sugar.
Bake on the middle oven rack for 60-70 minutes. The cake should be firm to the touch and slightly golden brown on the top when done. The cake is super moist so you may still notice crumbs on a toothpick if you insert one to check.
Remove from the oven and allow the cake to cool in the pan for about 15 minutes.
After 20 minutes you can remove the cake and allow it to continue to cool on a cooling rack.
So simple to make!
