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Lemon Blueberry Crazy Cake

A delightful combination of tangy lemon and sweet blueberries, this egg-free and dairy-free cake is soft, moist, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 9 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated white sugar
  • 1 teaspoon baking soda
  • 0.5 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
For the Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice adjust for consistency

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with non-stick cooking spray.
  2. In a large bowl, combine sugar and lemon zest. Mix well.
  3. Add flour, baking soda, and salt to the bowl. Create three depressions in the dry mix.
  4. Pour vinegar into one depression, vanilla and lemon extracts into another, and oil into the third depression.
  5. Pour water over the top of the dry ingredients and mix until smooth.
  6. Gently fold in blueberries and pour the batter into the prepared dish.
Baking
  1. Bake for 35 to 40 minutes until a toothpick inserted comes out clean.
Serving
  1. Serve warm or allow to cool. For glaze, mix powdered sugar with lemon juice until smooth, adjusting consistency as needed.

Notes

Store leftover cake in an airtight container at room temperature for up to three days. Refrigerate for about a week, or wrap tightly and freeze for up to three months.