Description
A bright, moist, and egg-free lemon blueberry cake made in just one bowl. Perfect for springtime baking or any day you crave a low-fuss dessert with fruity flavor.
Ingredients
1 ½ cups (190g) all-purpose flour
¾ cup (150g) granulated sugar
1 tsp baking soda
¼ tsp salt
1 tbsp lemon zest (from 1–2 lemons)
¾ cup (180g) plain unsweetened yogurt
⅓ cup (80ml) neutral oil (like canola or sunflower)
¼ cup (60ml) fresh lemon juice
½ tsp vanilla extract
½ cup (120ml) plant-based milk
1 cup (150g) fresh or frozen blueberries
1 tbsp coarse sugar (optional, for topping)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch square pan with parchment or grease lightly.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and lemon zest.
3. Add yogurt, oil, lemon juice, vanilla, and milk to the same bowl. Whisk until smooth.
4. Fold in the blueberries gently using a spatula.
5. Pour the batter into the prepared pan and smooth the top. Sprinkle with coarse sugar or extra berries if desired.
6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
If using frozen blueberries, don’t thaw—just toss in 1 tbsp flour before folding in.
Applesauce can be used instead of yogurt for a naturally sweet variation.
To make it gluten-free, substitute a 1:1 GF flour blend with xanthan gum.
Store at room temperature in an airtight container for up to 3 days or freeze individual slices.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg