Lemon Blueberry Crazy Cake (No Eggs, No Milk, No Butter!) Recipe

Introduction

This Lemon Blueberry Crazy Cake is a delightful, dairy-free and egg-free treat that’s perfect for any occasion. Moist and flavorful, it combines fresh lemon zest and juicy blueberries for a fresh twist on a classic pantry cake.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated white sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon lemon zest
• 1 tablespoon apple cider vinegar (or white vinegar)
• 5 tablespoons canola oil (or vegetable or olive oil)
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure lemon extract
• 1 cup water
• 1 cup fresh blueberries (or frozen, thawed)

Instructions

1. Step 1: Preheat your oven to 350 degrees F and spray an 8-inch square baking pan with non-stick cooking spray.
2. Step 2: In a large bowl, combine the sugar and lemon zest, mixing well to evenly distribute the zest.
3. Step 3: Add the flour, baking soda, and salt to the sugar mixture and stir well to combine all dry ingredients.
4. Step 4: Make three depressions in the dry mixture—two small and one larger.
5. Step 5: Pour the apple cider vinegar into one small depression, vanilla and lemon extracts into the other small one, and oil into the larger depression.
6. Step 6: Pour the water over the entire mixture and stir until the batter is smooth and uniform.
7. Step 7: Gently fold in the blueberries to avoid breaking them up too much.
8. Step 8: Pour the batter into the prepared baking pan and bake on the middle rack for 35 to 40 minutes.
9. Step 9: Check for doneness by inserting a toothpick into the center; it should come out clean. Remove the cake from the oven and let it cool or serve warm.

Tips & Variations

• For extra lemon flavor, add a simple lemon glaze on top or dust with powdered sugar before serving.
• You can substitute frozen blueberries if fresh ones are not available; just be sure to thaw and drain them before folding into the batter.
• If you prefer a richer texture, experiment with olive oil for a slightly fruity note instead of canola oil.

Storage

Store this cake tightly covered in the refrigerator for up to 4 days. Reheat by warming individual slices in the microwave for about 20 seconds if you like it warm. It also freezes well; thaw completely before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of blueberries?

Yes, you can swap blueberries for other berries like raspberries or blackberries, or even diced peaches for a different fruity twist.

Is this cake suitable for vegans?

Absolutely! This recipe contains no eggs, milk, or butter, making it a great vegan-friendly dessert option.

Lemon Blueberry Crazy Cake (No Eggs, No Milk, No Butter!) Recipe

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★★★★★

4.6 from 169 reviews

• Author: Rafael
• Total Time: 45-50 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

A simple and delightful Lemon Blueberry Crazy Cake that requires no eggs, milk, or butter, making it a perfect vegan and dairy-free dessert. This moist and tangy cake combines fresh blueberries, lemon zest, and a hint of lemon extract for a fresh burst of flavor in every bite.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated white sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 Tablespoon lemon zest

Wet Ingredients

• 1 Tablespoon apple cider vinegar (or white vinegar)
• 5 Tablespoons canola oil (or vegetable or olive oil)
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure lemon extract
• 1 cup water
• 1 cup fresh blueberries (or frozen, thawed)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8-inch square baking pan with non-stick cooking spray to ensure the cake doesn’t stick.
2. Mix Sugar and Lemon Zest: In a large bowl, combine the granulated sugar with the lemon zest. Mix thoroughly to evenly distribute the zest throughout the sugar, enhancing the lemon flavor.
3. Add Dry Ingredients: To the sugar and lemon zest mixture, add the all-purpose flour, baking soda, and salt. Stir until all dry ingredients are well incorporated.
4. Create Wet Ingredient Wells: Make three depressions in the dry ingredients — two small and one larger. Pour the apple cider vinegar into one small depression, the vanilla and lemon extracts in the other small depression, and the canola oil into the larger depression.
5. Add Water and Mix Batter: Pour the water over all the ingredients. Mix everything together until the batter is smooth and uniform in texture.
6. Fold in Blueberries: Gently fold the fresh or thawed blueberries into the batter to evenly distribute them without bruising.
7. Bake the Cake: Pour the batter into the prepared pan and place it on the middle rack of the oven. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Remove the cake from the oven. Serve warm straight from the pan, or allow it to cool. The cake can be enjoyed plain, with a lemon glaze, your favorite frosting, or dusted with powdered sugar.

Notes

• This cake can be topped with a simple lemon glaze, lemon or vanilla frosting, or powdered sugar for added sweetness and decoration.
• Store the cake covered tightly in the refrigerator for up to 4 days to maintain freshness.
• Canola oil can be substituted with vegetable or olive oil depending on preference.
• For a dairy-free and egg-free dessert, this cake is an excellent choice, especially for vegan diets.
• If using frozen blueberries, be sure to thaw and drain excess liquid to prevent the batter from becoming watery.

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry crazy cake, vegan cake, eggless cake, dairy-free dessert, blueberry lemon cake