"Easy Lemon Blueberry Oil Cake: Simple & Delicious Recipe"

Elevate Your Baking with This Simple Lemon Blueberry Cake with Oil

Craving a delightful, yet easy-to-make treat that combines the zesty tang of lemon and the sweet burst of blueberries? Look no further than this simple lemon blueberry cake with oil. This recipe is not only a breeze to prepare but also a crowd-pleaser that's perfect for any occasion. Let's dive into the tangy, fruity goodness.

Old Fashioned Lemon Blueberry Cake with a Sugar Crust

Why Choose Oil for This Cake?

Using oil in this recipe offers several advantages. Firstly, it keeps the cake moist and tender, ensuring a soft crumb even days after baking. Secondly, it's easier to work with than butter, as it doesn't require creaming or softening. Lastly, oil is dairy-free, making this cake suitable for those with lactose intolerance.

Ingredients You'll Need

2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (120ml) vegetable or canola oil
1/4 cup (60ml) freshly squeezed lemon juice
Zest of 2 lemons
1/2 cup (120ml) whole milk
2 large eggs
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups (225g) fresh blueberries

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Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch (23cm) round cake pan or a 9x9-inch (23x23cm) square pan.

Prepare the Wet Ingredients

In a large bowl, whisk together the oil, lemon juice, lemon zest, milk, and eggs until well combined.

Combine the Dry Ingredients

In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt.

Make the Batter

Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no lumps remain. Be careful not to overmix.

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Fold in the Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Bake the Cake

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Tips for the Perfect Lemon Blueberry Cake

For an extra tangy kick, dust the cake with powdered sugar and serve with a dollop of lemon curd. To keep the blueberries from sinking, toss them in a little flour before folding them into the batter.

Nutritional Information

Serving Size	Calories	Fat	Carbs	Protein
1 slice (1/12 of the cake)	270	12g	38g	3g

This simple lemon blueberry cake with oil is a delightful balance of sweet and tart, making it an ideal treat for any time of the day. Enjoy!