Lemon Blueberry Cake Made Simple (Print Version)
# Ingredients:
→ Cake ingredients
01 -
1 1/2 cups all-purpose flour, gluten-free if needed
02 -
1 cup sugar, brown or coconut sugar
03 -
1/4 teaspoon salt
04 -
1 teaspoon baking soda
05 -
1 teaspoon white vinegar
06 -
5 tablespoons olive oil
07 -
3/4 cup water
08 -
1/4 cup lemon juice
09 -
1 teaspoon vanilla extract
10 -
1/2 cup blueberries, fresh or frozen
→ Frosting
11 -
3 tablespoons cream cheese, softened
12 -
1 1/2 tablespoons butter
13 -
2/3 cup powdered sugar
# Instructions:
01 -
Preheat the oven to 180°C (350°F). Line an 8-inch cake pan with cooking spray or parchment paper.
02 -
In a large mixing bowl, combine flour, sugar, salt, and baking soda. Add oil, water, lemon juice, and vanilla extract, and mix until combined. Fold in blueberries.
03 -
Transfer the batter to the prepared cake pan. Bake for 35-40 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool completely in the pan before frosting.
04 -
Beat cream cheese and butter until fluffy. Gradually add powdered sugar and mix until combined. Adjust consistency by adding water if too thick, or more powdered sugar if too thin.
# Notes:
01 -
For a layer cake, double the ingredients. For a triple-layer cake, triple the ingredients.
02 -
Frosting is optional; the cake tastes delicious without it.
03 -
To store, refrigerate in a sealed container or covered with plastic wrap for up to 5 days.
04 -
To freeze, place leftovers in a ziplock bag and store in the freezer for up to 2 months.