Lemon Blueberry Cake recipe - healthy and dairy free |Keeping it Real

Hello, and welcome! Today I'm sharing here one of our favorite cakes - a healthy and dairy free lemon blueberry cake.

Ingredients:

1 cup of brown sugar
1/2 cup of vegetable margarine
2 eggs
1 lemon (juice and zest)
1 and 1/2 cups of whole-wheat flour
1/2 cup of almond or oat milk
1 cup of fresh blueberries
1 teaspoon of baking powder

Alternatives:

yellow sugar is not a must, but we like it because it's healthier than white sugar
same with the flour: all purpose works just fine, but whole wheat is healthier
if you don't want to use almond or oat milk and don't need the cake to be dairy free, then using cow milk will not affect the cake in any way
same as above for replacing vegetable margarine with butter; just thaw the butter a bit to make it softer when you add it to the cake batter
frozen blueberries are fine to use as long as you defrost them completely first

Instructions:

In a bowl, mix the sugar and margarine. Add the eggs, then the lemon (juice and zest) and the milk. Incorporate the flour and the baking powder, and finally mix in the blueberries.

Place the mixture in a pre-greased cake mold (I like to cover the bottom of the mold with parchment paper as well). Bake at 180º C (approximately 350º F) for about 45 to 50 minutes or until the top of the cake turns a pretty golden color and a toothpick inserted in the center of the cake comes out dry.

Let the cake cool down a bit (a cooling rack is ideal for this). I'm partial to eating it still slightly warm from the oven, but it's really great at any temperature :)

Click the image below to download a printer friendly version of the recipe (pdf file):