Description
This lemon blueberry cake is soft, fluffy, and bursting with citrus and juicy berries. Made in one bowl without eggs or dairy, it’s an easy, vibrant dessert perfect for any occasion.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 5 tablespoons olive oil or neutral vegetable oil
- 3/4 cup water
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar or apple cider vinegar
- 1/2 cup blueberries, fresh or frozen
- Optional cream cheese frosting:
- 3 tablespoons cream cheese, softened
- 1 1/2 tablespoons unsalted butter or plant-based butter
- 2/3 cup powdered sugar
Instructions
- Preheat oven to 180°C (350°F). Grease an 8-inch round cake pan and line the base with parchment if desired.
- In a large bowl, whisk together flour, sugar, salt, and baking soda.
- Add oil, water, lemon juice, vanilla, and vinegar. Mix until smooth with no dry pockets.
- Fold in the blueberries gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely in the pan before frosting or slicing.
- Optional frosting: Beat cream cheese and butter until smooth. Add powdered sugar and mix until creamy. Thin with water if needed.
Notes
- Add lemon zest for more citrus punch.
- Use raspberries or strawberries for variation.
- Skip frosting for a lighter version; dust with powdered sugar.
- Frozen blueberries can be used directly from frozen.
- Use dairy-free cream cheese and butter for a fully dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (without frosting)
- Calories: 230
- Sugar: 22g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
