Lemon Blueberry Cake
INGREDIENTS
- 1 1/2 cups all purpose flour gluten free, if needed
- 1 cup sugar brown or coconut sugar work.
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 5 tablespoon olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup blueberries fresh or frozen
CREAM CHEESE FROSTING
- 3 tablespoons cream cheese softened
- 1 1/2 tablespoons butter
- 2/3 cup powdered sugar
PREPARATION
(1) Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
(2) In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined. Fold through your blueberries.
(3) Transfer the cake batter to the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool in the pan completely, before frosting, if desired.
(4) To make the frosting, beat together the cream cheese and butter until fluffy. Slowly add in the powdered sugar until combined. If the frosting is too thick, add a little water. If too thin, add more powdered sugar.
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