Description
This Lemon Blueberry Cake is a delightful dessert that perfectly balances the tartness of lemon with the sweetness of blueberries. It’s a moist and flavorful cake topped with a creamy cream cheese frosting, making it a perfect treat for any occasion.
Ingredients
Units
Scale
Cake:
- 1 1/2 cups all-purpose flour (gluten-free, if needed)
- 1 cup sugar (brown or coconut sugar work)
- 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)
Cream Cheese Frosting:
- 3 tablespoons cream cheese, softened
- 1 1/2 tablespoons butter
- 2/3 cup powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 180°C/350°F. Line an 8-inch cake pan with cooking spray and set aside or line the base with parchment paper.
- Mix dry ingredients: In a large mixing bowl, combine flour, sugar, salt, and baking soda. Add oil, water, lemon juice, and vanilla extract. Mix until combined. Fold in blueberries.
- Bake: Transfer batter to the cake pan. Bake for 35-40 minutes or until a skewer comes out clean. Allow the cake to cool completely in the pan before frosting.
- Make frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar until combined. Adjust consistency with water or more sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
