Description
A light and refreshing cake combining zesty lemons and sweet blueberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (gluten-free if needed)
- 1 cup sugar (brown or coconut sugar works)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 5 tablespoons olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen)
- 3 tablespoons cream cheese (softened)
- 1 1/2 tablespoons butter (softened)
- 2/3 cup powdered sugar
Instructions
- Preheat your oven to 350°F (180°C). Line an 8-inch cake pan with cooking spray or parchment paper.
- In a large mixing bowl, combine flour, sugar, salt, and baking soda. Mix well.
- Add the olive oil, water, lemon juice, and vanilla extract to the dry ingredients. Mix until well combined.
- Gently fold in the blueberries until evenly distributed.
- Pour the batter into the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool completely in the pan.
- In a bowl, beat together the cream cheese and butter until fluffy. Gradually add in the powdered sugar until well combined. Adjust consistency with water (if too thick) or more powdered sugar (if too thin).
- Once the cake is completely cool, frost it with the cream cheese frosting. Slice and enjoy!
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: lemon, blueberry, cake, dessert, baking, sweet, fresh