Why You’ll Love This Recipe
This Lemon Blueberry Crazy Cake is one of those recipes that comes together in no time while delivering a perfect balance of flavors. The cake is moist, thanks to the burst of blueberries, and the tangy lemon zest adds a refreshing twist. Plus, there’s no need to worry about eggs or dairy, making it ideal for those following a plant-based or egg-free diet. It’s a simple, no-fuss recipe that guarantees a delicious result every time!
Ingredients
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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1 tsp baking soda
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1 tsp salt
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1 cup water
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1/3 cup vegetable oil
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1 tbsp lemon juice
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1 tbsp lemon zest
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1 tsp vanilla extract
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1 cup fresh blueberries (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
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In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
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Add the water, vegetable oil, lemon juice, lemon zest, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
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Gently fold in the fresh blueberries.
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Pour the batter into the prepared cake pan and spread it out evenly.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely in the pan before transferring it to a wire rack.
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Once cooled, frost with your favorite icing or enjoy it plain!
Servings and Timing
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Servings: 8-10
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Prep Time: 10 minutes
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Cook Time: 30-35 minutes
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Total Time: 40-45 minutes
Variations
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Vegan Glaze: Drizzle a simple lemon glaze over the cake by mixing powdered sugar and lemon juice.
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Mixed Berries: Swap out blueberries for other berries like raspberries, strawberries, or blackberries for a different flavor.
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Lemon Buttercream Frosting: If you want to elevate the cake, add a lemon buttercream frosting or a simple whipped cream topping for extra richness.
Storage/Reheating
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Store the Lemon Blueberry Crazy Cake in an airtight container at room temperature for up to 3 days.
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If you want to store it longer, you can refrigerate the cake for up to a week.
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To reheat, place slices in the microwave for 15-20 seconds or enjoy at room temperature.
FAQs
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used. Just make sure to fold them into the batter gently, as they may release more liquid.
Is it necessary to frost the cake?
No, the cake is delicious on its own. However, if you want to add frosting, a lemon glaze or buttercream would complement it perfectly.
Can I use a different type of oil?
Yes, you can substitute vegetable oil with coconut oil or canola oil, depending on your preference.
Can I make this recipe in a larger or smaller pan?
Yes, you can adjust the pan size, but keep in mind that this will affect the baking time. For a larger pan, the cake may bake faster, so check for doneness early.
Can I add other fruits to the cake?
Absolutely! Feel free to add other fruits like raspberries, blackberries, or even chopped apples for different flavors.
How do I prevent the blueberries from sinking to the bottom?
Toss the blueberries in a little flour before adding them to the batter. This will help keep them suspended throughout the cake.
Is this cake vegan?
Yes, this recipe is vegan-friendly as it does not contain eggs, dairy, or any animal products.
Can I double the recipe?
Yes, you can double the ingredients and bake the cake in a larger pan. Just make sure to adjust the cooking time as needed.
What can I use instead of lemon juice?
If you don’t have lemon juice, you can substitute it with lime juice for a slightly different citrus flavor.
Conclusion
Lemon Blueberry Crazy Cake is a wonderfully simple, yet delicious treat. The combination of fresh blueberries and tangy lemon provides a burst of flavor in every bite. Whether you’re serving it for a special occasion or just for a snack, this cake is sure to be a hit. Plus, it’s incredibly easy to make and suitable for those following a plant-based diet. Enjoy a slice of this delightful cake today!
Lemon Blueberry Crazy Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Lemon Blueberry Crazy Cake is a light and moist vegan dessert that combines the tangy zest of lemon with the burst of fresh blueberries. This egg-free, dairy-free cake is incredibly easy to make and delivers a delightful balance of sweet and citrusy flavors. Perfect for any occasion, it’s a simple yet impressive dessert that will quickly become a favorite!
Ingredients
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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1 tsp baking soda
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1 tsp salt
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1 cup water
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1/3 cup vegetable oil
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1 tbsp lemon juice
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1 tbsp lemon zest
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1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
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Prepare the Dry Ingredients: In a large mixing bowl, combine flour, sugar, baking soda, and salt.
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Add Wet Ingredients: Add water, vegetable oil, lemon juice, lemon zest, and vanilla extract to the dry ingredients. Stir until smooth and well combined.
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Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to crush them.
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Pour the Batter: Pour the batter into the prepared cake pan and spread it evenly.
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Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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Cool and Serve: Allow the cake to cool completely in the pan before transferring it to a wire rack. Frost with a lemon glaze, buttercream, or enjoy plain.
Notes
Variations:Vegan Glaze: Drizzle a simple lemon glaze made with powdered sugar and lemon juice for extra sweetness.Mixed Berries: Swap blueberries with raspberries, strawberries, or blackberries for a different berry flavor.Lemon Buttercream: Top with lemon buttercream frosting or whipped cream for added richness.Storage:Store in an airtight container at room temperature for up to 3 days.Refrigerate for up to a week for longer storage.Reheat in the microwave for 15-20 seconds or enjoy at room temperature.
