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

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1 tsp salt
1 cup water
1/3 cup vegetable oil
1 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup fresh blueberries

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
Prepare the Dry Ingredients: In a large mixing bowl, combine flour, sugar, baking soda, and salt.
Add Wet Ingredients: Add water, vegetable oil, lemon juice, lemon zest, and vanilla extract to the dry ingredients. Stir until smooth and well combined.
Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to crush them.
Pour the Batter: Pour the batter into the prepared cake pan and spread it evenly.
Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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.