Lemon Blueberry Cake
A delightful cake that perfectly blends the tartness of lemon with the sweetness of blueberries, topped with creamy frosting.
Ingredients
Dry Ingredients
- 1 1/2 cups All-Purpose Flour The Foundation
- 1 cup Brown or Coconut Sugar Sweet Sorcery
- 1/4 teaspoon Salt The Balancing Act
- 1 teaspoon Baking Soda The Rising Elixir
Wet Ingredients
- 1 teaspoon White Vinegar The Alchemical Reactant
- 5 tablespoons Olive Oil Liquid Gold
- 3/4 cup Water The Hydration Spell
- 1/4 cup Lemon Juice The Citrus Charm
- 1 teaspoon Vanilla Extract The Fragrant Essence
Fruits
- 1/2 cup Blueberries The Star of the Show
Instructions
Preparation
- Preheat your oven to 180C/350F and line an 8-inch cake pan with cooking spray.
Mixing
- In a large bowl, combine the all-purpose flour, sugar, salt, and baking soda.
- Add white vinegar, olive oil, water, lemon juice, and vanilla extract. Stir gently until a smooth, velvety batter forms.
Folding
- Fold in the blueberries, ensuring an even distribution.
Baking
- Transfer the batter to the lined cake pan and place it into the oven. Bake for 35-40 minutes.
- Check if the cake is ready by inserting a clean skewer in the center. If it comes out clean, the cake is done.
Frosting
- Once cooled, beat softened cream cheese and butter until fluffy and creamy.
- Gradually add powdered sugar until the desired sweetness and consistency is achieved.
Notes
Store leftovers covered in the refrigerator to maintain freshness.