Ingredients
Scale
- 2½ cups (315g) all-purpose plain flour
- 1¼ cups (250g) granulated sugar
- 3 teaspoons baking powder
- ⅛ teaspoon salt (optional)
- ¾ cup (190g) dairy-free milk
- ½ cup (125g) neutral-flavored oil
- ⅓ cup (80g) fresh lemon juice
- Zest of 2 large lemons (or 3 medium lemons)
- 1 teaspoon vanilla extract (optional)
- 1¼ cups (190g) fresh or frozen blueberries
- Powdered sugar for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a round cake pan.
- Whisk together the flour, sugar, baking powder, and salt.
- Mix the dairy-free milk, oil, lemon juice, zest, and vanilla.
- Combine the wet and dry ingredients until just mixed.
- Fold the blueberries gently into the batter.
- Pour into the prepared pan and smooth the top.
- Bake for 40–50 minutes until a toothpick comes out clean.
- Cool completely before dusting with powdered sugar and serving.
Notes
- Coat blueberries lightly with flour to reduce sinking.
- Use freshly squeezed lemon juice for the brightest flavor.
- Allow the cake to cool completely before slicing for the best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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