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Ingredients
Scale
- 2 ½ cups (315g) all-purpose plain flour, spooned and leveled
- 1 ¼ cups (250g) granulated sugar
- 3 teaspoons baking powder
- Pinch of salt, optional
- ¾ cup (190g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- ⅓ cup (80g) fresh lemon juice and zest from 2 large lemons
- 1 teaspoon vanilla extract, optional
- 1 ¼ cups (190g) blueberries, fresh or frozen
- Powdered sugar for dusting, optional
Instructions
- Preheat the oven to 180°C (355°F) and prepare a 20 cm (8-inch) round cake pan.
- In a large bowl, mix flour, sugar, baking powder, and salt until combined.
- In another bowl, combine dairy-free milk, oil, lemon juice, lemon zest, and vanilla extract. Mix gently.
- Fold the wet mixture into the dry ingredients until almost combined.
- Gently fold in half of the blueberries.
- Transfer the batter to the prepared pan, add the remaining blueberries on top, and press down slightly.
- Bake for 50 minutes to 1 hour, until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack.
Notes
Use room temperature ingredients for a smoother batter.
Avoid overmixing to maintain a nice texture.
Adjust sugar based on the sweetness of your blueberries.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 170
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
- Cholesterol: 0