Yes, yes, yes – the days are getting shorter again, the temperature is not at the level of last weeks. And yet, the summer is not over yet. Already something from the end of winter or Indian winter did he hear Fine silver threads float in the morning air and settle on the grass and trees. When the fog still hangs in the field. And when the sun conjures up mist and dew and gains enough strength to take it to the loft and balcony for the afternoon. Best served with a slice of vegan blueberry lemon cake.
To me, lemons and blueberries are equally summer fruits. I use lemons to make refreshing lemonade on a hot day. And blueberries, because they grow in my parents’ garden and I loved helping myself to the bushes as a child. So it is clear that the two belong together in the same cake. It results in a soft, juicy dough that doesn’t require eggs, milk or butter. It also doesn’t require much time or skill in the bakery. Blueberry and Lemon Cake is very easy to prepare and the batter comes together quickly. Even bakers can do this.
Speaking of baking: here at Eat Club, we’re always giving you practical tips to ensure nothing goes wrong when creating cakes, biscuits and the like. Find out which handle is behind the word mottle How to bake with or without eggs. Also fun: our top tips for the perfect sheet cake.
But enough theory – let’s get back to practice. In addition to vegan blueberry-lemon cake, you’ll find many other vegan baking masterpieces here. Just watch:
Overbaked? Learn how to best freeze leftover vegan blueberry lemon cake and other baked goods.
Fall in Love Cake: Fruity Vegan Blueberry and Lemon Cake
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The easiest vegan blueberry and lemon cake to make.
preparation
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Preheat the oven to 160 degrees fan. If using fresh blueberries, wash and drain them. Thaw and pour the frozen berries. Wash the lemons, dry them, grind the oil and squeeze the juice (you need 2 tablespoons of each).
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Mix flour, sugar, baking powder and salt. Then add vegetable milk, oil, lemon juice and zest and vanilla extract and mix everything to form a smooth dough.
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Fold in the blueberries and pour the batter into the buttered bread. Now bake the cake in the oven for 40 minutes. Do not forget to test the chopsticks and add a few more minutes to the cooking time if necessary. Then take the pan out of the oven, let the cake cool and serve.