🥣 2 cups all-purpose flour (or 1:1 gluten-free flour for GF option)
🥄 1 cup granulated sugar (or coconut sugar for a less refined option)
🍋 1 tablespoon lemon zest (freshly grated)
🫐 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
🧁 1 teaspoon baking powder
🥄 ½ teaspoon baking soda
🧂 ¼ teaspoon salt
🥛 1 cup unsweetened almond milk (or oat milk)
🍋 ¼ cup fresh lemon juice
🛢 ⅓ cup coconut oil (melted) or vegetable oil
🌿 1 teaspoon vanilla extract
For the Lemon Glaze (Optional but Recommended! 🍋)
🥄 ½ cup powdered sugar
🍋 2 tablespoons fresh lemon juice
Instructions
📌 1. Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Grease and line a 9-inch cake pan (or loaf pan).
📌 2. Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, lemon zest, baking powder, baking soda, and salt.
- Toss blueberries in 1 tablespoon of flour (to prevent them from sinking).
📌 3. Mix Wet Ingredients
- In another bowl, whisk together almond milk, lemon juice, melted coconut oil, and vanilla extract.
- The lemon juice will slightly curdle the milk, creating a vegan buttermilk effect.
📌 4. Combine & Fold in Blueberries
- Gradually mix the wet ingredients into the dry ingredients, stirring until just combined.
- Gently fold in blueberries, being careful not to overmix.
📌 5. Bake to Perfection
- Pour the batter into the prepared cake pan.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Let cool completely before adding the glaze.
📌 6. Make the Lemon Glaze
- In a small bowl, whisk together powdered sugar and lemon juice.
- Drizzle over the cooled cake for a zesty, sweet finish!
📌 7. Serve & Enjoy! 🍋🫐
- Slice and serve with fresh berries, coconut whipped cream, or tea.
