Lemon Blueberry Crazy Cake (No Eggs, No Milk, No Butter!) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Water and Mix: Pour the water over the entire mixture. Mix everything together thoroughly until the batter is smooth with no lumps.
- Fold in Blueberries: Gently fold in the fresh or thawed blueberries to avoid crushing them, ensuring they are evenly distributed throughout the batter.
- 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.
- 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
