Lemon Blueberry Cake

• porciones: 12 servings
• tiempo activo: 5 minutes
• tiempo total: 35 minutes

Ingredientes

1 1/2 cups all purpose flour (gluten-free, if needed)

1 cup sugar (brown or coconut sugar work.)

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon white vinegar

5 tablespoon olive oil

3/4 cup water

1/4 cup lemon juice

1 teaspoon vanilla extract

1/2 cup blueberries (fresh or frozen)

3 tablespoons cream cheese (softened)

1 1/2 tablespoons butter

2/3 cup powdered sugar

Instrucciones

Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside. You can also line the base of the pan with parchment paper.

In a large mixing bowl, combine your flour, sugar, salt, and baking soda, and mix well. Add the oil, water, lemon juice, and vanilla extract and mix until combined. Fold through your blueberries.

Transfer the cake batter to the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool in the pan completely, before frosting, if desired.

To make the frosting, beat together the cream cheese and butter until fluffy. Slowly add in the powdered sugar until combined. If the frosting is too thick, add a little water. If too thin, add more powdered sugar.

Nutrición

• Tamaño de la Porción: 1 Slice
• Calorías: 224 kcal
• Grasa Total: 8 g
• Sodio: 166 mg
• Carbohidratos Totales: 37 g
• Fibra Dietética: 1 g
• Azúcares Totales: 24 g
• Proteína: 2 g