Blueberry and Lemon Cake
Delicious and easy-to-make cake, perfect for sharing and afternoon tea.
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Ingredients
- 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.
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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