It’s just one of those recipes that everybody loves. We do have a lot of different varieties of our pancake recipes but lemon and blueberry is my favorite! You can easily make this ahead of time for parties or take it to potluck dinners. If your icing has too much liquid, it will be absorbed by the cake instead of sitting nicely on top.We just made the best lemon blueberry cake on the planet! If you love the combination of lemon and blueberry and you were on the keto diet, this is a special treat for you! It’s really hard to believe that this truly does taste like a real lemon blueberry pound cake as I remember it before I started the keto diet. Remember, your icing should still be pretty thick. If yours requires more liquid than mine did, just add one tsp at a time until the consistency is loose enough to form a drizzle. I’ve found that different brands of organic powdered sugar perform differently. It’s important to note that you may need more liquid than the 4 teaspoons suggested.
Making the icing for this cake is super simple! You’ll just whisk together the lemon zest, powdered sugar, and lemon juice. At this point, you can grab the parchment paper and pull the cake directly out of the pan and peel back the sides of the cake with the parchment paper and transfer it to its home (cake dish or plate). Once the cake has cooled, you may find it helpful to go around the edges of the baking dish with a butter knife to loosen the sides (especially if you didn’t use parchment paper). Removing it prematurely may result in the cake falling apart because it’s too hot. Once your cake is done baking, it’s important to let the cake cool entirely before removing it from the baking dish. If the toothpick comes out clean, it’s ready! If the toothpick has some batter or cake residue on it, continue baking the cake for a few minutes more then check on it again. Insert a toothpick into the top of your cake and then remove it. Alternatively, you can use the toothpick method to check on your cake. If you press down on it and the cake doesn’t bounce back up, allow it to continue cooking and check on it ever 5 minutes or so. You’ll know that the cake is done after gently pressing down on the top and it bouncing back up. I would recommend checking on it after 35-40 minutes to make note of its progress. If you’re using a metal pan, be sure to keep an eye on the cake as it will most likely cook faster, resulting in a crispier top and edges. Don’t have parchment paper on hand? Be sure to grease the pan thoroughly with additional vegan butter or cooking spray to keep the cake from sticking to the sides of the pan.Īfter placing the batter into your loaf pan, it’s ready to bake! Place the pan into a pre-heated oven for 55 minutes. Parchment paper isn’t absolutely necessary, but it does make retrieving the cake easier. To make for easy retrieval of the cake once it’s finished, I placed a piece of parchment paper in the pan (as shown in the video below). I baked this cake in a standard 9-inch glass loaf pan. Once your batter is ready, it’s time to prepare it to go into the oven. This is okay! As long as they’re not huge globs, you’re good to go! The batter may be slightly lumpy before adding in the fresh blueberries. When mixing the ingredients it’s important not to over-mix. Once these ingredients have been combined with the dry ingredients, gently fold in the fresh blueberries. Mix in the almond milk, lemon juice, vegan butter, and lemon extract.
Mix these together until they’re evenly combined, then prepare to add your wet ingredients. The flour, baking powder, salt, lemon zest and sugar.
Just look at the ingredients! Does it get anymore basic than this? You’ll start by combining your dry ingredients together. You won’t believe how easy this cake was to make. Unsweetened Almond Milk (or plant milk of your choice).To make this Easy Vegan Blueberry Lemon Cake, you’ll need just a few ingredients to create one of the best recipes you didn’t even know you needed: Tell me that doesn’t sound like something you need in your life right now! Ingredients You’ll Need to Make Vegan Blueberry Lemon Cake: But what’s better than lemon cake? BLUEBERRY LEMON CAKE! Imagine this: a soft, moist slice of cake with tender blueberries in every bite, lemon flavor throughout, topped with the perfect amount of icing finished with lemon zest. In case you’re new around here, lemon sweets are my JAM! I love lemon cookies, lemon pancakes and lemon cakes.