Egg-Free Blueberry Lemon Cake

 You'll never miss the eggs in this light, moist, and delicious cake!

This recipe is not only yummy, but it's budget friendly too with almost all of the ingredients coming from typical pantry staples.  Serve the cake as is or, if you want to add something a little extra, drizzle it with the optional lemon drizzle.  If you choose to make the light frosting, drizzle pieces right before serving as it will eventually melt into the cake.

If you don't have any lemon or aren't a fan of lemon, omit it and make this a vanilla blueberry cake.  Swap the lemon juice with either white or apple cider vinegar (an acid is needed for the leavening properties - you won't taste it in the finished cake), omit the lemon zest, and increase the vanilla extract to 2 teaspoons.  If you want to add the drizzle, omit the lemon juice and add vanilla extract instead.

Whether you make this blueberry cake with lemon or vanilla, your family will love it.  It's delicious!

Ingredient Notes:

• Water - this cake is absolutely delicious using water.  If you would like a slightly richer version, replace it with milk (dairy or non-dairy).
• Lemon Juice - you can use white or apple cider vinegar in place of the lemon juice if you are choosing to make this without the lemon flavor (you will not taste the vinegar in the finished cake).  The lemon juice or vinegar plus the baking soda is the leavening agent in this cake allowing it to be egg-free.
• Lemon Zest - zest your lemon before juicing it, being careful to not get the white pithy part right under the zest (it's bitter).  This adds a little extra lemon flavoring to the cake.  Omit if you are making the cake without the lemon flavor.
• Oil - use any oil you have on hand, preferably one with little to no taste (i.e. not extra virgin olive oil).  If you're looking for substitutions, I have successfully substituted half of the oil with unsweetened applesauce without any noticeable change to the cake.
• Blueberries - I prefer to use frozen blueberries so that their color doesn't discolor the cake and also, so they mix in nicely.  If you are using fresh blueberries, simply place them, single layer, on a small sheet pan in the freezer for an hour before making the cake.  
• Sugar - if you prefer a sweeter cake, use the full cup.  If you prefer a less sweet cake, use 3/4 cup. 

Making The Egg-Free Blueberry Lemon Cake

1. Preheat oven to 350 degrees Fahrenheit.  Spray an 8-inch square pan with nonstick cooking spray or line with parchment.  Set aside.  Zest a lemon, reserving in a small bowl, then cut and squeeze to extract the juice into another small bowl.  Set both aside.

2. In a large bowl, whisk together the flour, sugar, baking soda, salt, lemon zest, and frozen blueberries. 

3. Add water/milk, lemon juice, oil, and vanilla to dry ingredients.  Stir with a spatula until combined and there are no pockets of dry flour. 

4. Pour into prepared pan and smooth top.  

5.  Bake 25-35 minutes, or until center is no longer jiggly and toothpick inserted into the center comes out clean.  Cool completely before cutting for the best texture.

6.  If making the optional drizzle, in a small bowl stir together the powdered sugar & lemon juice.  Drizzle over completely cooled pieces of cake before serving.

Additional DELICIOUS Egg-Free Depression Cake Recipes:

• Chocolate Chip Zucchini Cake Sweetened With Maple Syrup
• Rhubarb Cake With Cinnamon Sugar Crunch Topping
• Cranberry Orange Snack Cake
• Apple Pie Cake
• Eggless Banana Bread Cake
• Egg-Free Chocolate Cake with Peanut Butter Frosting

printable recipe here

Egg-Free Blueberry Lemon Cake

makes 1 - 8x8 pan

1 1/2 cups all-purpose flour

3/4 cup - 1 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

Zest of 1 lemon

1 cup frozen blueberries

1 cup water or milk (dairy or non-dairy)

5 Tablespoons oil

1 teaspoon lemon juice

1 teaspoon pure vanilla extract

Optional Lemon Drizzle

1/2 cup powdered sugar

2-3 teaspoons lemon juice

Preheat oven to 350 degrees Fahrenheit.  Spray an 8-inch square pan with nonstick cooking spray or line with parchment.  Set aside.  Zest a lemon, reserving in a small bowl, then cut and squeeze to extract the juice into another small bowl.  Set both aside.

In a large bowl, whisk together the flour, sugar, baking soda, salt, lemon zest, and frozen blueberries. 

Add water/milk, lemon juice, oil, and vanilla to dry ingredients.  Stir with a spatula until combined and there are no pockets of dry flour. 

Pour into prepared pan and smooth top.  

Bake 25-35 minutes, or until center is no longer jiggly and toothpick inserted into the center comes out clean.  Cool completely before cutting for the best texture.

If making the optional drizzle, in a small bowl stir together the powdered sugar & lemon juice.  Drizzle over completely cooled pieces of cake before serving.

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