Lemon Blueberry Cake
Bake a delicious Lemon Blueberry Cake using our easy recipe, featuring gluten-free options and a luscious cream cheese frosting.
Ingredients
- 1 cup sugar brown or coconut sugar work
- 1 1/2 cups all-purpose flour gluten-free, if needed
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup blueberries fresh or frozen
- 3 tablespoons cream cheese softened
- 1 1/2 tablespoons butter
- 2/3 cup powdered sugar
Instructions
- Preheat your oven to 350°F. Grease an 8-inch cake pan with cooking spray or line the bottom with parchment paper.
- In a large bowl, mix the flour, sugar, salt, and baking soda. Add the olive oil, water, lemon juice, and vanilla extract, stirring until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before frosting.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar until fully combined. If the frosting is too thick, add a bit of water; if too thin, add more powdered sugar.