Description
This easy lemon blueberry cake is made without butter or eggs. Moist, fluffy, and bursting with lemon flavor and juicy blueberries — a simple, foolproof bake.
Ingredients
Scale
1½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
¼ cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup blueberries
1 tablespoon flour
½ cup powdered sugar
1–2 tablespoons lemon juice
Instructions
1. Preheat oven to 350°F and prepare pan.
2. Whisk dry ingredients together.
3. Add milk, oil, lemon juice, zest, and vanilla.
4. Fold in floured blueberries.
5. Bake 35–40 minutes.
6. Cool and glaze if desired.
Notes
Do not overmix.
Use fresh lemon juice.
Frozen blueberries work well.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg