Description

This vibrant Lemon Blueberry Cake combines tangy lemon flavor with sweet blueberries for a moist, tender crumb. The cake is lightly sweetened and topped with a creamy cream cheese frosting, making it a delightful dessert perfect for any occasion.

Ingredients

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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)

Frosting

3 tablespoons cream cheese (softened)
1 1/2 tablespoons butter
2/3 cup powdered sugar

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Instructions

Preheat and prepare pan: Preheat the oven to 180°C (350°F). Line an 8-inch cake pan with cooking spray and optionally place parchment paper at the base to prevent sticking.
Mix dry and wet ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking soda. Add olive oil, water, white vinegar, lemon juice, and vanilla extract. Mix until all ingredients are combined and the batter is smooth.
Fold in blueberries: Gently fold the blueberries into the cake batter to evenly distribute them without breaking.
Bake the cake: Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan before frosting.
Prepare frosting: Using a mixer, beat the softened cream cheese and butter together until light and fluffy. Gradually add the powdered sugar while continuing to beat until the frosting is smooth. Adjust consistency by adding a little water if too thick or more powdered sugar if too thin.
Frost the cake: Once the cake is fully cooled, evenly spread the cream cheese frosting over the top of the cake for a creamy finish.

Notes

For a gluten-free version, use gluten-free all-purpose flour.
Fresh or frozen blueberries can be used; if using frozen, do not thaw to prevent batter color bleeding.
Adjust sweetness by choosing brown or coconut sugar for a richer flavor or regular sugar for a cleaner taste.
If frosting is too runny, chill it for 15 minutes before spreading.
Store the cake covered in the refrigerator for up to 3 days.