Ingredients
- 1 1/2 cups all-purpose flour (gluten-free if needed)
- 1 cup sugar (brown or coconut sugar works)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 5 tablespoons olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen)
- Cream Cheese Frosting:
- 3 tablespoons cream cheese, softened
- 1 1/2 tablespoons butter
- 2/3 cup powdered sugar
Instructions
- Preheat oven to 180°C (350°F). Line an 8-inch cake pan with cooking spray and optionally parchment paper.
- In a large bowl, mix together flour, sugar, salt, and baking soda.
- Add olive oil, water, lemon juice, and vanilla extract to the dry ingredients. Mix until combined.
- Fold in blueberries gently.
- Pour batter into the prepared cake pan and bake for 35-40 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar until smooth. Adjust consistency with water or more powdered sugar as needed.
- Spread frosting over the cooled cake and serve.
Notes
- Fresh or frozen blueberries can be used; if using frozen, do not thaw to prevent bleeding.
- Gluten-free flour can be substituted for a gluten-free version.
- Adjust sugar based on sweetness preference; coconut sugar gives a subtle caramel note.
- For extra lemon flavor, zest one lemon and fold it into the batter.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
