IN 5 MINUTES Lemon blueberry cake without eggs, butter, or milk!

 

Why I love this lemon blueberry cake
The texture is truly exceptional. Moist and fluffy in the middle, with a tender crumb and plenty of blueberries throughout.
It’s made with pantry staple ingredients. No butter, milk, or eggs are needed, and everything is made in one bowl.
It’s so versatile. I typically make this as a layer cake, but you don’t need to if you prefer just one layer or want to make it as a sheet cake- the ball is in your court!

Key Ingredients
Here’s what goes into a blueberry lemon cake, along with my kitchen notes. Full measurements are in the recipe card below.

All-purpose flour. I typically use plain flour, but because many readers asked for a gluten-free option, I recently retested it, and it worked. You’ll use the same amount of gluten-free all-purpose flour (I used Bob’s Red Mill), and no other measurements need to be changed. Be sure to sift your flour to ensure that there are no clumps in the batter.

Vanilla extract. A must for any good cake.
Blueberries. If you use frozen berries, don’t worry about thawing them out. The cake turns out exactly the same regardless of which you use- in my photos, it’s fresh, and in my recipe video, the blueberries are frozen.
Cream cheese frosting. You can either use a store-bought one or try my homemade recipe (which can also be dairy-free).
How to make a lemon blueberry cake
Step 1- Make the batter. Add the dry ingredients to a large bowl and whisk to combine. Add the wet ingredients before folding in the blueberries.

lemon blueberry cake batter in a bowl with blueberries folded in.
Step 2- Bake the cake. Transfer to an 8-inch cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

assembling lemon blueberry cake in cake tin.
Step 3- Frost the cake. Let the cake cool in the pan completely before frosting.

lemon and blueberry cake with a gold fork on the plate.
Arman’s recipe tips
Toss the blueberries in flour. I like to coat my blueberries for baking in a little flour. This helps to stop them sinking to the bottom of my cakes and also stops them bleeding too much color.

Storage instructions
To store: Leftovers should be refrigerated, as they will spoil at room temperature. Keep the cake in an airtight container or covered in plastic wrap. This will ensure it will be kept for at least five days.

To freeze: Leftover cake slices can be placed in a ziplock bag and stored in the freezer for up to 2 months.