1″:2,”2″:”These are Jamie’s tried and tested cake recipes. This lemon blueberry cake is an easy yet elegant dessert that requires minimal prep. No eggs, no milk, and no butter needed, lemon and blueberry cheesecake’s super moist and fluffy. Lemon Blueberry Cake- this moist and fluffy lemon blueberry cake recipe is both vegan and gluten free, and full of lemon flavor bursting with blueberries throughout!
How do you make a lemon blueberry cake? Looking for an easy cake recipe that uses simple ingredients? This blueberry lemon cake recipe is truly a game changer. We’ve been making it at least once month, and more during the summer months when blueberries are in season. The texture is truly exceptional- Moist and fluffy in the middle, a tender crumb, and plenty of blueberries throughout.
And I love that this cake uses simple pantry staple ingredients. There is no butter, no milk, and no eggs needed, and everything is made in one bowl. By the way, we made this as a layer cake but you don’t need to do that if you prefer just one layer or want to make it as a sheet cake- the ball is in your court! Oh, and if you’d like other cake recipes using pantry ingredients, try a vanilla cake or a chocolate cake. As mentioned earlier, this cake uses a simple ingredient list. You probably have everything you need in your pantry right now.
Either plain flour or gluten free all purpose flour. Be sure to sift your flour to ensure that there are no clumps in the batter. Works with the vinegar to help give the cake the fluffiness and rise without eggs. Works with the lemon extract to give an intense lemon flavor.
Use either white vinegar or apple cider vinegar. Neutral flavored oil, like canola oil, vegetable oil, or safflower oil. You can also use your favorite plant based or traditional milk. If you’d prefer a mild lemon flavor, replace this with vanilla extract. If you use frozen berries, don’t worry about thawing them out.
Simple is an understatement for this recipe. Everything is made in the same bowl and honestly, the hard part is waiting for the cake to bake. If you choose to make this a layer cake, you’ll just need to prep a couple of cake pans. Step 1- Make the batter Start by adding your dry ingredients in a large mixing bowl and whisking together. Add the wet ingredients, before folding through the blueberries.
Step 2- Bake the cake Next, transfer to an 8-inch cake pan and bake for 30-35 minutes, or until a skewer comes out clean. Step 3- Frost the cake Finally, let cool in the cake pan completely, before frosting, if desired. Try to use fresh blueberries as opposed to frozen ones, as they will ensure the cake is evenly cooked. If you can only use frozen ones, do not thaw them out beforehand. Use lemon extract for a more pronounced lemon flavor.