Blueberry and lemon cake
This blueberry and lemon cake is soft, moist and really tasty. Perfect for summer picnics, garden parties and afternoon teas. It’s made with oil and plant-based milk, so those with dairy allergy or sensitivity can enjoy it too, but you can use normal milk if dairy is not an issue. I just dusted it with icing sugar, but you can make lemon icing or frosting for it, according to occasion and your liking.
Ingredients
Method
- Preheat your oven to 180°C (355°F). Line the base and grease the side of a 20 cm round cake pan.
- Mix the flour and baking powder in a mixing bowl.
- In a large bowl, whisk the eggs with the sugar until light and fluffy. Add the milk, vanilla paste, lemon juice and oil. Combine well, then add the flour mixture gradually, while stirring.
- When you have a lump-free batter, add the blueberries and lemon zest.
- Bake the cake for 45-55 minutes or until a skewer inserted in the middle comes out clean.
- Allow the cake to cool in the cake tin for 10 minutes, then cool on a wire rack.
- Serve with lemon icing, (plant-based) buttercream frosting or just dust it with powder sugar.