Lemon Blueberry Cake Frosted (Print Version)
# Ingredients:
01 -
1 1/2 cups all-purpose flour, gluten-free if necessary
02 -
1 cup sugar, brown or coconut sugar works
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
→ Cream cheese 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 and set aside. Optionally, line the base of the pan with parchment paper.
02 -
In a large mixing bowl, combine flour, sugar, salt, and baking soda. Mix well.
03 -
Add olive oil, water, lemon juice, and vanilla extract to the dry mixture and mix until combined. Gently fold in the blueberries.
04 -
Transfer the batter into the prepared cake pan. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan before frosting, if desired.
05 -
In a bowl, beat cream cheese and butter until fluffy. Gradually add powdered sugar until fully combined. Adjust consistency by adding water if too thick or more powdered sugar if too thin.
# Notes:
01 -
For a layer cake, double or triple the ingredients depending on the number of layers.
02 -
The frosting is optional as the cake is delicious even without it.
03 -
Store the cake in the refrigerator in a sealed container or covered with plastic wrap for up to 5 days.
04 -
Freeze leftover slices in a ziplock bag for up to 2 months.