Ingredients

2 1/2 cups (315g) all-purpose plain flour (spoon and leveled; see note on gluten-free option)

1 1/4 cups (250g) granulated sugar

3 teaspoons baking powder

1/8 teaspoon salt (optional)

3/4 cup (190g) dairy-free milk

1/2 cup (125g) neutral flavored oil

1/3 cup (80g) lemon juice and zest of about 2 large or 3 medium lemons

1 teaspoon vanilla extract (optional)

1 1/4 cups (190g) blueberries (fresh or frozen)

Powdered sugar or icing sugar for dusting

Instructions

Step 1: Preheat your oven to 180°C (355°F). Line or grease a 20 cm (8-inch) round cake pan.

Step 2: In a large mixing bowl, combine the flour, sugar, baking powder, and salt until there are no lumps.

Step 3: Add the dairy-free milk, oil, lemon juice and zest, and vanilla extract to the dry ingredients. Mix until the batter is almost combined. It will be thick at first but will loosen after a few minutes.

Step 4: Gently fold in half of the blueberries. Pour the batter into the prepared cake pan. Scatter the remaining blueberries on top, pressing some lightly into the batter.

Step 5: Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 6: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Just before serving, dust the cake with powdered sugar if desired.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a cup-for-cup gluten-free flour blend and ensure your baking powder is gluten-free.

Fresh or frozen blueberries both work well; if using frozen, do not thaw before folding into the batter to prevent color bleed.

Add a tablespoon of poppy seeds to the batter for a subtle crunch and extra texture.

Try topping the cake with vegan lemon glaze for added sweetness and zing.

Storage

Store the cake in an airtight container at room temperature for up to 1 day. It can be refrigerated for up to 3 days or frozen for up to 1 month. When freezing, note that the texture of the blueberries may change slightly. Thaw in the fridge before serving, and dust with powdered sugar again if desired.

FAQs

Can I use other fruits instead of blueberries?

Yes, this recipe works well with raspberries, blackberries, or chopped strawberries. Just be gentle when folding them into the batter to avoid breaking the fruit.

Is it necessary to add lemon zest if I use lemon juice?

While lemon juice provides acidity and flavor, the zest adds a bright, aromatic note that enhances the lemony character of the cake. For best flavor, use both if possible.