Lemon Blueberry Cake | No Eggs, No Milk, No Butter

I have made many lemon blueberry cakes, but this is a first making one with no eggs, no milk and butter. An easy yet elegant dessert that requires minimal prep. It's super moist and fluffy. I iced with just a simple lemon glaze icing with lemon zest.

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Prep Time 5

Cook Time 30

Course Dessert

Cuisine American

Servings 12 serves

Ingredients

1 1/2 cups all purpose flour gluten free if needed
1 cup sugar white brown, coconut, or sugar free substitutes
1 teaspoon baking soda
1 teaspoon white vinegar
5 tablespoon oil of choice canola vegetable, or any neutral flavored oil
3/4 cup water
1/4 cup lemon juice
1 teaspoon vanilla extract
1/2 cup blueberries fresh or frozen
1/2 cup frosting of choice optional

Instructions

Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined. Fold through your blueberries.
Transfer the cake batter into the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool in the pan completely, before frosting, if desired.

Notes

For a layer cake, double the ingredients. For a triple layer cake, triple the ingredients.
Frosting is optional. This cake tastes delicious sans frosting.
* For a sugar free cake, replace the sugar with monk fruit sweetener or erythritol.
TO STORE: Blueberry Lemon Cake needs to be stored in the fridge, as it will spoil at room temperature. Keep cake in a sealed container or covered in plastic wrap. Storing the cake this way will ensure the cake will keep for at least 5 days.
TO FREEZE: Leftover cake slices can be placed in a ziplock bag and stored in the freezer for up to 2 months.

Keyword all purpose flour, baking soda, blue berries, lemon juice, lemon zest, neutral oil / canola, vegetable, vanilla extract, white vinegar

Lemon Blueberry Cake