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This Vegan Blueberry Lemon Cake is studded with recent blueberries and bursting with vibrant lemon flavors. A stunning snack cake for spring and summer season! Vegan.
Deal with your self to this rustic Blueberry Lemon Cake with a young cornmeal crumb. Its vibrant lemony flavors and bursts of recent blueberries hold issues refreshing and never too candy, whereas the sunshine and fluffy texture may have you indulging in slice after slice. Good for dessert, breakfast, or everytime you want a candy deal with!
Desk of Contents
Lemon and Blueberries Collectively At Final
I really like a superb lemon dessert any time of yr (hey, Vegan Lemon Bars 😍), however berry season is especially excellent. As quickly as recent blueberries begin taking on the farmer’s market, that’s my signal to whip up this Vegan Blueberry Lemon Cake! Tender and fluffy, with pleasant lemon flavors and a ton of recent blueberries, how might I resist?
What I really like most about this blueberry and lemon cake is that it’s all about simplicity. You gained’t discover any fancy baking methods or thick layers of frosting right here! Reasonably, it’s a country one-layer cake with a lightweight dusting of powdered sugar on high and simply the correct amount of sweetness. In different phrases, the right praise to a sunny summer season day.
In the event you’re something like me, you’ll be having fun with slice after slice all through spring and summer season. It’s excellent for dessert but in addition secretly makes for a stunning and indulgent breakfast!
Components for Vegan Lemon Blueberry Cake
This one-layer lemon cake is simple to make principally with baking staples, plus a few recent components. Here’s what you’ll want:
- Blueberries: recent blueberries are the way in which to go! Search for plump and juicy blueberries at your native farmer’s market or grocery retailer once they come into season from late spring via summer season.
- Lemon Juice and Zest: lemons and blueberries are a match made in heaven. Right here, the lemon juice and zest are mixed with non-dairy milk to make a vegan buttermilk combination, giving the cake a pleasant pop of citrus and tang whereas additionally serving to it rise and fluff up.
- Flour: all-purpose flour is all you want for a lightweight and fluffy crumb.
- Sugar: granulated white sugar provides the right quantity of sweetness. Cane sugar ought to work effectively, too.
- Cornmeal: go for nice cornmeal, NOT medium-grind or stone-ground. The finer it’s, the smoother and lighter the crumb can be.
- Oil: olive oil is my oil of alternative for its added depth of taste. You too can use a neutral-flavored oil, like vegetable oil or canola oil, or melted unsalted vegan butter. In the event you use salted vegan butter, scale back the salt to 1/2 teaspoon.
- Powdered Sugar: a lightweight dusting of powdered sugar on high of the baked and cooled cake is a straightforward but refined ornament.
The right way to Make Vegan Blueberry Lemon Cake
- Combine the milk, lemon juice, and lemon zest in a small bowl to make the vegan buttermilk. Put aside to let it curdle.
- In the meantime, whisk the flour, sugar, cornmeal, baking powder, baking soda, and salt in a big bowl.
- Type a effectively within the heart of the dry components and pour within the buttermilk, oil, vanilla, and almond extract. Combine till mixed, then fold in half of the blueberries.
- Pour the batter into the ready cake tin. Prime it with the remaining blueberries.
- Bake the cake till it has risen and is golden brown on high. Let it cool within the cake pan, then switch to a wire rack to chill utterly.
- Beautify the cooled cake with powdered sugar, then slice and serve.
Caitlin’s Cooking Ideas
- Don’t let the blueberries sink: After rinsing the blueberries with water, dry them very effectively by gently dabbing them with paper towels or a clear kitchen towel. Absorbing any extra moisture will stop them from sinking to the underside of the cake. In case your blueberries are notably juicy, you too can toss them in a little bit little bit of flour earlier than folding them into the batter.
- Bake with cake strips: Baking desserts with cake strips is my secret weapon relating to an excellent rise and bake!
- Make a layer cake: Merely double this recipe and bake the cake layers in two 8-inch cake tins. Slather every layer with this Creamy Cashew Frosting or vegan vanilla buttercream frosting as soon as they’re utterly cool.
Serving Strategies
Its recent and tart flavors make this lemon blueberry cake vital deal with throughout spring and summer season. Get pleasure from a slice with a cup of tea or a glass of this Blueberry Lemonade, convey it with you to the bridal bathe or July 4th social gathering, or deal with your self to a slice for breakfast! You actually can’t go incorrect.
In the event you’re on the lookout for extra lemon and blueberry treats, you’ll love these Lemon Blueberry Muffins, these Lemon Poppy Seed In a single day Oats, and these Vegan Blueberry Pancakes!
The right way to Retailer Leftover Blueberry Lemon Cake
This cake is finest saved within the fridge or freezer to maintain the blueberries more energizing longer. Retailer the entire cake or particular person slices for as much as 3 days within the fridge or as much as 2 months within the freezer.
Be certain that the cake is totally cool earlier than protecting it or transferring it to an hermetic container. If freezing, wrap the cake or slices in plastic wrap earlier than inserting it in a freezer-safe container or ziplock bag.
Permit the leftovers to thaw at room temperature for about an hour or within the fridge in a single day earlier than serving.
Substitutions and Variations
- Add Lavender: Fold 3 to 4 tablespoons of culinary lavender into the batter once you add the blueberries.
- Nut-Free Possibility: Omit the almond extract from the recipe.
- Oil-Free Possibility: I’ve not examined an oil-free model of this cake, however you may attempt utilizing an equal quantity of unsweetened applesauce in its place. Remember the fact that the cake will not be as moist and delectable with out the oil.
Recipe FAQs
Sure, this recipe additionally works with frozen blueberries, though they’re extra prone to bleed into the batter. Don’t thaw the frozen berries forward of time. As an alternative, add them straight from the freezer to the batter in step 5 of the recipe and add an additional 5 or so minutes to the bake time.
Sadly, I haven’t examined a gluten-free model of this recipe. Experiment with a 1:1 gluten-free all-purpose flour and let me know the way it goes!
Get pleasure from! In the event you make this recipe and determine to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I might additionally find it irresistible in case you might depart a remark under with a recipe ranking! Thanks for the assist 😊
- 2 cups recent blueberries rinsed and dried*
- 3/4 cup non-dairy milk (I used soy milk)
- 1 tablespoon lemon zest
- 1/3 cup recent lemon juice (2-3 lemons)
- 2 1/4 cups flour spooned and leveled
- 1 cup granulated sugar
- 1/2 cup nice cornmeal*
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup oil or melted butter*
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract non-obligatory
- 2 tablespoons powdered sugar for dusting the cake (non-obligatory)
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Prep: Preheat the oven to 350F and spray or grease an 8” cake tin with butter or cooking oil. Rinse your blueberries and pat dry with a clear kitchen towel.
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Buttermilk: Add the milk, lemon juice, and lemon zest to a small bowl or measuring glass. Combine effectively to curdle the milk; Let this combination sit for 3 to five minutes whilst you prep the dry components.
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Dry Components: Whisk flour, sugar, cornmeal, baking powder, baking soda, and salt collectively till evenly mixed.
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Mix: Use a spatula to type a effectively within the heart of the bowl and add the buttermilk, oil, vanilla, and almond extract if utilizing. Combine effectively till nearly totally mixed; add half of the blueberries (1 cup) and fold into the batter.
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Switch: Switch the batter into the ready cake tin and unfold evenly across the pan. Prime the batter evenly with the remaining blueberries.
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Bake: Bake within the center rack of the oven for 60 to 65 minutes, till the cake has risen and is golden brown on high. Take away the cake from the oven and let it sit within the pan for 10 minutes to set. Switch the cake to a wire rack and let cool utterly.
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Serve & Retailer: As soon as the cake has cooled you may sprinkle it with the powdered sugar, then slice and serve. This cake is finest saved within the fridge due to the blueberries; retailer within the fridge for as much as 3 days, or pre-slice and freeze for as much as 2 months.
- Blueberries: Rinse your blueberries effectively, however make sure that they’re totally dried earlier than folding into the batter to stop them from sinking within the batter. I wish to unfold the blueberries over a clear kitchen towel and rub them gently.
- Frozen Blueberries: You too can make this recipe utilizing frozen blueberries. Don’t thaw the blueberries and add them straight from the freezer to the batter in step 5. Frozen blueberries will bleed a little bit extra coloration when baking, and also you make have to bake the cake for an additional jiffy as they’ll launch extra liquid.
- Oil: I like to make use of olive oil for added depth of taste to this recipe, however you may additionally use a impartial oil or vegan butter. If you’re utilizing salted butter, scale back the salt to only one/2 teaspoon. I desire to make use of oil on this cake because it provides it a barely extra moist texture.
- Cornmeal: Be sure to use nice cornmeal for this recipe (not medium-grind or stone-ground) for the smoothest and lightest texture.
- Cake Strips: I extremely suggest baking your desserts with cake strips to encourage an excellent rise and bake!
- Gluten-Free: I’ve not examined this recipe utilizing gluten-free flour.
Energy: 430kcalCarbohydrates: 68gProtein: 6gFats: 16gSaturated Fats: 1gPolyunsaturated Fats: 5gMonounsaturated Fats: 9gTrans Fats: 0.1gSodium: 333mgPotassium: 143mgFiber: 3gSugar: 32gVitamin A: 108IUVitamin C: 10mgCalcium: 100mgIron: 2mg
