Description
A moist, nutty, and vibrant cake that perfectly balances the sweetness of fresh blueberries with the citrus aromatic profile of fresh lemon. By replacing dairy with high-quality plant-based butter and incorporating ground almonds, this cake creates an incredibly tender crumb that stays fresh for days. It is a forgiving, elegant recipe suitable for brunch, tea-time, or a simple dessert, fitting seamlessly into any dietary lifestyle requiring dairy-free indulgence.
Ingredients
150g dairy-free vegan block butter
190g caster sugar
2 tsp fresh lemon zest
3 tbsp lemon juice (divided)
1 tsp pure vanilla extract
3 large room temperature eggs
90g self-raising flour
1/8 tsp fine sea salt
110g fine ground almonds
200g fresh blueberries
70g sifted icing sugar
Instructions
Preheat oven to 180°C (fan) and line an 11 x 21cm loaf tin with parchment paper.
In a stand mixer, combine butter, caster sugar, lemon zest, 1 tbsp lemon juice, and vanilla extract.
Beat on high speed for 3-4 minutes until the mixture is light and aerated.
Reduce speed to medium and gradually add eggs in small portions, scraping down the bowl between additions.
Fold in the sifted flour, salt, and ground almonds until just combined.
Fold in the fresh blueberries gently to avoid crushing them.
Pour the batter into the prepared tin and level the top.
Bake for 45-50 minutes, or until a skewer comes out clean.
Allow to cool in the tin before turning out.
Whisk remaining 2 tbsp lemon juice with icing sugar to create a glaze and drizzle over the cooled cake.
Notes
Ensure all ingredients are at room temperature to prevent the batter from splitting. You can substitute fine coconut sugar for caster sugar for a deeper molasses flavor. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg