Looking for a simple morning treat for the weekend? Pick up a slice of this Lemon Blueberry Cake, which is soft and moist. Blueberries are packed with it. For any brunch gathering, this cake is an absolute have-to.
This Zesty Lemon Cake from Blueberry is dense and full of flavor. Use another berry in this recipe for a vegan cake. Non-Dairy Yogurt Cake Loaf with blueberries and lemon.
These lemony slices create an amazing breakfast or snack. Add some zest, more or less. A lemony glaze dress, and that each slice will also be great for dessert. Non-dairy yogurt gives this cake dense, moist.
I loooooooove this lemon blueberry cake because it doesn’t sink to the bottom of the cake with the blueberries. And why not? Once you have a thin batter, heavy fruit or add-ins will sink to the bottom once you’ve got a thin batter. I always suggest tossing in a little flour with the blueberries. Garnish with blueberries, lemon zest, slices of lemon, anything you want!
Lemon Blueberry Cake
Looking for a simple morning treat for the weekend? Pick up a slice of this Lemon Blueberry Cake, which is soft and moist. Blueberries are packed with it. For any brunch gathering, this cake is an absolute have-to.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 289kcal
Ingredients
Wet:
1/2 cup (122.5 ml) of non-dairy yogurt or use blended silken tofu or thick cashew cream or softened vegan cream cheese or vegan sour cream
3/4 cup (183 ml) of non-dairy milk
3/4 cup (150 g) or more unrefined sugar preferably powdered
1 tsp of vanilla extract
3 tbsp of oil
3 tbsp of lemon juice
Zest of a lemon or lime
Dry:
2 cups (250 g) of flour I use 1 cup wheat or spelt flour, and 1 cup unbleached white
1.5 tsp of baking powder
1/4 tsp (0.25 tsp) of baking soda
1/4 tsp (0.25 tsp) of salt
3/4 cup (75 g) of blueberries tossed in 1 tbsp flour
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