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 both simple and bursting with fresh flavors. Perfect for those with dietary restrictions or anyone craving a light, fruity dessert.

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 thoroughly to distribute the zest evenly. Add the flour, baking soda, and salt, then mix well.
3. Step 3: Make three depressions in the dry ingredients—two small and one larger. Pour the vinegar into one small depression, the vanilla and lemon extracts into the other, and the oil into the larger one. Pour the water over the entire mixture.
4. Step 4: Stir the mixture until the batter is smooth and well combined.
5. Step 5: Gently fold in the blueberries, then pour the batter into the prepared baking pan.
6. Step 6: Bake on the middle rack for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
7. Step 7: Remove the cake from the oven and serve warm or allow it to cool. It pairs wonderfully with lemon glaze, vanilla frosting, or a light dusting of powdered sugar.

Tips & Variations

• Use frozen blueberries if fresh are unavailable; thaw and drain them before adding to prevent excess moisture.
• For a more intense lemon flavor, increase the lemon zest or add a bit of lemon juice to the batter.
• Substitute apple cider vinegar with white vinegar without affecting the taste significantly.
• Add a handful of chopped nuts for texture if desired.

Storage

Store the cake in a tightly covered container in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for about 15 seconds or enjoy cold as a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well; just thaw and drain them before folding into the batter to avoid extra moisture.

Is it possible to make this cake without lemon extract?

Yes, you can omit the lemon extract or replace it with additional vanilla extract, though the lemon flavor will be milder.

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

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★★★★★

4.8 from 138 reviews

This Lemon Blueberry Crazy Cake is a delightful dairy-free and egg-free treat bursting with fresh lemon flavor and juicy blueberries. Perfectly moist and tender, it’s a quick and easy recipe that uses simple pantry staples and fresh fruit. Ideal for those with dietary restrictions or anyone craving a bright, fruity dessert without the fuss of eggs or butter.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

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)

Instructions

1. Prepare the Pan: Preheat the oven to 350°F (175°C). Lightly spray an 8-inch square baking pan with non-stick cooking spray to prevent sticking.
2. Mix Sugar and Lemon Zest: In a large bowl, combine the granulated sugar and lemon zest. Mix thoroughly to evenly distribute the zest with the sugar, enhancing the cake’s lemon flavor.
3. Add Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the sugar-zest mixture. Stir well to combine all dry ingredients uniformly.
4. Create Wells for Wet Ingredients: In the bowl with dry ingredients, make three depressions: two small wells and one larger well. Pour the apple cider vinegar into one small well, the vanilla and lemon extracts into the other small well, and the canola oil into the larger well.
5. Add Water and Mix: Pour the water over the entire mixture. Mix everything together thoroughly until the batter is smooth with no lumps.
6. Fold in Blueberries: Gently fold in the fresh or thawed blueberries to avoid crushing them, ensuring they are evenly distributed throughout the batter.
7. Bake the Cake: Pour the batter into the prepared baking pan. Place it on the middle rack of the oven and bake for 35 to 40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
8. Cool and Serve: Remove the cake from the oven. Serve warm immediately, or allow it to cool in the pan. It can be enjoyed plain, topped with lemon glaze, frosting, or a dusting of powdered sugar.

Notes

• You can substitute apple cider vinegar with white vinegar if preferred.
• Blueberries can be fresh or frozen; if frozen, thaw before using.
• For added sweetness or decoration, dust with powdered sugar or top with a lemon glaze or your favorite frosting.
• Store the cake tightly covered in the refrigerator for up to 4 days.

Keywords: lemon blueberry cake, egg-free cake, dairy-free cake, vegan dessert, crazy cake, no eggs no milk no butter, easy baking, lemon desserts