Vegan Lemon Blueberry Cake

Ingredients
Vegan Lemon Blueberry Cake
▢2 ½ cups (315g) all-purpose plain flour, (note 1 for gluten free)
▢1 ¼ cups (250g) granulated sugar
▢3 teaspoons baking powder
▢Pinch of salt, optional
▢¾ cup (190g) dairy-free milk
▢½ cup (125g) neutral flavored oil
▢⅓ cup (80g) lemon juice and zest, (about 2 large lemons or 3 medium lemons)
▢1 teaspoon vanilla extract, optional
▢1 ¼ cups (190g) blueberries, fresh or frozen
To serve (optional)
▢Powdered sugar / icing sugar
Instructions
To make the cake:
Preheat your oven to 180°C (355°F). Line or grease a 20 cm (8-inch) round cake pan.
Add all the dry ingredients (flour, sugar, baking powder and salt) to a large mixing bowl and mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest and vanilla) and mix until just before it’s combined.
Add half of the blueberries and gently fold them through. Pour the batter into your prepared cake pan. Scatter the remaining blueberries on top and gently press some of them into the cake.
Bake the cake for 50 minutes to 1 hour or until you can poke a skewer in the middle and there’s no wet batter on it. This is a moist cake so some crumbs on your skewer are fine.
Allow the cake to cool in the cake tin for 10 minutes then cool on a wire rack.
Just before serving, dust the cake with powdered sugar (optional) and serve! The cake can be stored in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer for up to 1 month. If you freeze the cake, the texture of the blueberries will change.
Notes
To make this vegan lemon cake gluten free, substitute the plain flour for 1 ⅔ cups (165g) almond flour / blanched almond meal and 1 cup (160g) gluten free all-purpose flour.
Alternatively, you can enjoy the cake plain, topped with fresh berries or a light dusting of powdered / icing sugar.