Lemon Blueberry Cake
In the mood for something zesty? This lemon-blueberry cake is great for breakfast and dessert. It’s dense and moist, with tangy lemon, fresh berries, and a dollop of something cold and creamy on top.
| Yield: 8 Servings | Time: 45 minutes |
Ingredients
1 ½ cups flour
1 cup choice of sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp apple cider vinegar
4 tbsp vegetable oil (or any neutral oil)
2/3 cup choice of dairy-free milk
1/2 lemon, squeezed
2 tsp lemon zest
1 tsp vanilla extract
2 cups blueberries (fresh or frozen)
Preparation
Preheat the oven to 350˚F.
Sift the flour, baking soda, baking powder, and salt into a large bowl.
Whisk together the milk, apple cider vinegar, oil, lemon juice, zest, sugar, and vanilla.
Gently fold wet ingredients into the flour bowl. Avoid lumps of flour, but careful not to over-mix.
Fold in the blueberries.
Pour the batter into a well-greased or lined 9-inch pan.
Bake for 40 minutes, or until a toothpick comes out clean.
Let cool in the pan for at least 15 minutes.
Remove from the pan, grab a slice, and top with a dollop of yogurt or ice cream.
Serve hot or cold.