Lemon Blueberry Cake 🍋

Ingredients

2 2/3 cup unbleached all purpose flour (can sub whole wheat pastry flour)

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 1/2 cups vegan (or vegan cane sugar)

1/2 cup vegetable oil

1/2 cup applesauce

1 3/4 cup almond milk (or any non-dairy milk)

1 tsp apple cider vinegar

1/4 cup lemon juice

Zest of two lemons

1 tsp pure vanilla extract

2 cups blueberries

For Lemon Blueberry Topping:

1 1/2 cups blueberries

2 tbsp lemon juice

Zest of one lemon

1/2 cup cane sugar (or vegan cane sugar)

1/2 tsp pure vanilla extract

1 tbsp tapioca starch

1/2 cup + 2 tbsp water

Instructions

1. Preheat the oven to 350 degrees F.

2. Oil and flour a 9-inch spring form pan or a bundt pan.

3. Mix the flour, baking powder, baking soda and salt in a bowl.

4. Preheat the oil, sugar and applesauce in a large bowl or the bowl of a stand mixer and beat on medium speed for two minutes. Scrape down the bottom and sides of bowl, then add the lemon juice, zest, vanilla and milk.

5. Add the flour to the milk-oil mixture in two batches, mixing for no more than 20 seconds after each addition. Scrape down the sides of the bowl with a spatula to make sure everything's mixed.

6. Remove the bowl from the mixer and stir in the blueberries. You can toss the blueberries with a tablespoon of flour first if you want to make sure they don't sink to the bottom of the cake. I didn't coat them and they didn't sink.

7. Pour the batter into the prepared cake pan, place the pan on a baking sheet, and bake for 45-55 minutes or until a toothpick in the center comes out clean.

8. Remove the cake pan to a rack and let it cool in the pan for 10 minutes before unmolding. If using a bundt pan, unmold by placing a plate over the mouth of the pan and flipping in a quick motion.

Make the lemon blueberry topping

1. Place the blueberries in a saucepan with the sugar, 1/2 cup water and lemon juice and zest. Bring to boil over medium heat and let the blueberries cook, covered, until they begin to burst. Continue cooking for another 10 minutes over medium-low heat.

2. Whisk the tapioca with the water and add it to the blueberry mixture, whisking as you add. The topping should thicken. Turn off the heat. This is a fairly runny topping, which we like in our home — if you want a thicker topping, double the amount of tapioca.

3. Pour the topping over the cooled cake, slice and serve.

Recipe Credit/s: Holy Cow Vegan