Blueberry and Lemon Cake

This blueberry and lemon cake is not only beautiful to look at but also absolutely delicious. Using only 9 ingredients and less than 1 hour of your time, this cake is super easy to make and sure to impress your friends and family. The bright lemon zest is balanced beautifully by the juicy blueberries and the sweetness of the cake.

To begin with, melt the margarine (or vegan butter). Separately, mix the flour, sugar, baking powder and salt in a bowl. Mix the melted margarine with the soy milk and aquafaba and combine the liquid ingredients with the dry ingredients. Poor the cake batter into a greased cake tin. Now for the fun part! Mix the blueberries with lemon zest and sugar and sprinkle them on top of the batter. Bake the cake at 180°C fan for about 40 minutes until it’s golden in colour. To test if it’s done, poke it with a skewer. If the skewer comes out clean your cake is ready.

The blueberries will sink into the batter while baking, creating juicy and sweet explosions in your mouth when you eat the cake. While I love using fresh blueberries (for extra juiciness), you can also use frozen berries for this cake. There’s not extra steps required if you use frozen berries and they’re a great alternative if fresh berries aren’t in season or you’re baking on a budget. I usually serve the cake by itself but it’s equally delicious alongside coconut yoghurt or vanilla ice cream.

If you’re looking for more delicious dessert recipes, make sure to check out the following:

• Zingy Vegan Lemon Cake
• Blueberry Galette with Orange and Hazelnuts
• Tiroler Cake

I hope you enjoy this Blueberry and Lemon Cake. Please let me know how you go in the comments and don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!

Annick

Blueberry and Lemon Cake

Annick

Delicious and easy-to-make cake, perfect for sharing and afternoon tea.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine basics, modern

Servings 12 slices

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 50 g margarine or vegan butter (e.g. Nuttelex or Naturli block)
• 200 g flour
• 160 g sugar
• 2 tsp baking powder
• 1/8 tsp salt
• 150 g soy milk
• 50 g aquafaba
• 140 g blueberries (fresh or frozen, both work)
• 1 lemon

Instructions

 

• Preheat the oven to 180°C fan. Grease a round cake tin with margarine.
• Melt the vegan butter on a saucepan on the stove or in a small dish in the microwave.
• In a bowl, mix the flour, 140g sugar, salt and baking powder.
• In a separate bowl or jug, combine the melted butter, aquafaba and soy milk.
• Poor the liquid ingredients into the dry ingredients. Mix until just combined.
• In a small bowl, combine the blueberries with 20g sugar and the zest of 1 lemon.
• Poor the batter into the greased baking tin.
• Next, sprinkle the sugared blueberries on top of the batter.
• Bake the cake for 38-40 minutes at 180°C fan until it's golden in colour. To test if it's done, poke it with a skewer. If the skewer comes out clean your cake is ready.
• Let the cake cool down and serve by itself, with coconut yoghurt or vanilla ice cream.

Keyword blueberries, cake, lemon

Nutrition Facts

Blueberry and Lemon Cake

Amount Per Serving

Calories 148.9 Calories from Fat 29

% Daily Value*

Fat 3.2g5%

Saturated Fat 0.8g5%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 1.2g

Cholesterol 0mg0%

Sodium 128.6mg6%

Potassium 46mg1%

Carbohydrates 28.3g9%

Fiber 0.8g3%

Sugar 14.8g16%

Protein 2.2g4%

Vitamin A 214.5IU4%

Vitamin C 2mg2%

Calcium 60mg6%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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