Blueberry Lemon Cake
A light and fluffy blueberry lemon cake with a burst of fresh fruit and a zesty lemon flavor, perfect for any occasion.
Servings: 10
Equipment
- Mixing Bowl
- Stand Mixer Optional
- 8 Inch Round Cake Pan
- Cooling Rack
Ingredients
- 2½ cups AP Flour Can substitute GF Flour, just make sure it is a 1:1 GF Flour
- 1¼ cups Cane Sugar
- 3 tsp Baking Powder
- ½ tsp Sea Salt
- ¾ cup Unsweetened Plant-Based Milk
- ½ cup Neutral Flavored Oil Like avocado, vegetable, or sunflower seed. To make this oil-free, substitute ¼ cup Unsweetened Applesauce
- 3 tbsp Lemon Zest About 3 lemons worth of zest
- ⅓ cup Lemon Juice About 2 to 3 lemons worth of juice
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 2 cups Blueberries Can use fresh or frozen, divided
- 1 to 2 tbsp Powdered Sugar, Optional To sprinkle on top of the finished cake
Instructions
- Preheat your oven to 355°F. Line or grease an 8-inch round cake pan.
- Add all the dry ingredients, flour, sugar, baking powder, and salt, to a large mixing bowl and mix until there are no lumps.
- Add all the wet ingredients, plant-based milk, oil, lemon juice/zest, and vanilla, to the bowl and mix until just before it's combined. Initially, the batter will be thick, but it will loosen up after a few minutes.
- Add half of the blueberries and gently fold them through. Pour the batter into your prepared cake pan.
- Scatter the remaining blueberries on top and gently press some of them into the cake.
- Bake the cake for 1 hour and 10 minutes to 1 hour and 20 minutes or until you can insert a toothpick in the middle and there's no wet batter on it. This is a moist cake, so some crumbs on your toothpick are fine.
- Allow the cake to cool in the cake tin for 10 minutes, then cool on a wire rack.
- Optional: Just before serving, dust the cake with powdered sugar and serve!
- The cake can be stored in an airtight container at room temperature for 3 days, in the fridge for 5 days, or in the freezer for up to 1 month.