lemon blueberry cake

Lemon Blueberry Cake

lemon blueberry cake

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.
Prep Time 5 minutes
Cook Time 30 minutes
0 minutes
Course Dessert
Cuisine American
Servings 12 serves


  • 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


  • 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.


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

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