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.
Ingredients
Method
- 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.
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.