Description
A soft, moist lemon-blueberry loaf cake made with pantry staples and no eggs or dairy. Naturally vegan and optionally gluten-free, it’s bright, tangy, lightly sweet, and perfect for a wholesome snack or dessert.
Ingredients
- 1½ cups all-purpose flour (or gluten-free all-purpose flour)
- 1 cup granulated sugar
- ¼ tsp salt
- 1 tsp baking soda
- 1 tsp white vinegar
- 5 tbsp neutral oil (canola, vegetable, or safflower)
- ¾ cup water
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- ½ cup blueberries (fresh or frozen)
Optional Frosting:
- 3 tbsp cream cheese, softened
- 1½ tbsp butter, softened
- ⅔ cup powdered sugar
Instructions
- Preheat oven to 350°F (180°C). Line an 8-inch loaf or cake pan with parchment paper.
- In a large bowl, whisk together flour, sugar, salt, and baking soda.
- Add oil, water, lemon juice, vinegar, and vanilla. Mix until just combined and smooth.
- Gently fold in the blueberries (toss in a little flour first to prevent sinking).
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before removing from pan or frosting.
- To make the frosting (optional), beat cream cheese and butter until smooth. Add powdered sugar and beat until fluffy. Spread over the cooled loaf.
Notes
- For stronger lemon flavor, add 1 tsp lemon zest to the batter.
- Do not overmix to avoid a dense texture.
- To make vegan, use plant-based cream cheese and butter if using frosting.
- Prep Time: 5 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (without frosting)
- Calories: 160
- Sugar: 15g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: undefined
