Vegan blueberry lemon cake
- 2 ½ cups (315g) plain flour
- 1 ¼ cups (250g) white sugar
- 3 teaspoons baking powder
- Pinch of salt, optional
- ¾ cup (190g) dairy-free milk, such as almond, soy or coconut
- ½ cup (125g) liquid vegetable oil, such as olive, sunflower, rapeseed oil
- ⅓ cup (80g) lemon juice and zest, (about 2–3 lemons)
- 1 teaspoon vanilla extract, optional
- 1 ¼ cups (190g) blueberries, fresh or frozen
- Preheat your oven to 180°C.
- Add all the dry ingredients (flour, sugar, baking powder and salt) to a large mixing bowl and mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest and vanilla) and mix until just before it’s combined.
- Add half of the blueberries and gently fold them through. Pour the batter into a 20 cm (8 inch) round cake tin. Scatter the remaining blueberries on top and gently press some of them into the cake.
- Bake the cake for 50 minutes to 1 hour or until you can poke a skewer in the middle and there's no wet batter on it. This is a moist cake so some crumbs on your skewer are fine.
- Allow the cake to cool in the cake tin for 10 minutes then cool on a wire rack.
The cake can be stored in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer for up to 1 month. If you freeze the cake, the texture of the blueberries will change.