Description
A quick, tender blueberry cake infused with citrus and packed with juicy blueberries. Perfect for breakfast or dessert.
Ingredients
1 ¾ cups all-purpose flour, plus 1 tbsp for coating berries
2 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
⅔ cup white sugar
2 large eggs
½ cup almond milk
2 tsp vanilla extract (alcohol-free)
1 tbsp lemon zest (optional)
1 ½ cups fresh or frozen blueberries
Instructions
Preheat oven to 350°F and grease cake pan.
Whisk flour, baking powder, and salt together.
Cream butter and sugar until fluffy.
Add eggs one at a time, then vanilla and lemon zest.
Alternate adding flour mixture and almond milk, starting and ending with flour.
Toss blueberries in 1 tbsp flour and gently fold into batter.
Pour batter into pan, smooth top, and bake 40 minutes.
Cool before serving.
Notes
Can substitute dairy-free butter and plant milk as needed.
Frozen blueberries should not be thawed before use.
Wrap leftovers tightly to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290
- Fat: 11g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: blueberry cake, fruit cake, easy cake recipes, dairy-free desserts, lemon blueberry cake