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
Instructions
1. Preheat the oven to 180C / 365F degrees. Line a parchment loaf pan.
2. In a bowl, place all the wet ingredients and whisk until the sugar combines well about 2 minutes
3. Whisk all of the dry ingredients, except the blueberries, in another bowl. To wet, add dry, and blend until just mixed. Reserve the blueberries for 1-2 tbsp. Fold the remaining blueberries into the batter. In a prepared pan, drop the batter. On top, distribute the rest blueberries and lightly press in.
4. Bake for 60 min or until a toothpick comes out clean from the center.
5. Before removing it from the pan, cool for 10 min. Before slicing, allow cooling. If required, frost or ice. It works very well with a simple glaze of lemon zest + lemon juice + sugar icing.
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