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Lemon Blueberry Crazy Cake (No Eggs, No Milk, No Butter!)





Introduction:

Lemon Blueberry Crazy Cake is a delightful dessert that defies traditional baking norms. With no eggs, no milk, and no butter required, this cake is a testament to creativity in the kitchen. Bursting with the vibrant flavors of lemon and blueberry, this cake is sure to impress both novice and experienced bakers alike.

The Story:

Every great recipe has a story, and Lemon Blueberry Crazy Cake is no exception. Imagine a time when ingredients were scarce, and creativity was key. This cake was born out of necessity, with resourceful cooks finding innovative ways to create a delicious treat with what they had on hand. The result? A moist, flavorful cake that became a beloved classic in kitchens around the world.

Why You Should Make:

You should make Lemon Blueberry Crazy Cake because it’s more than just a dessert—it’s a culinary adventure. Not only is it incredibly easy to prepare, but it also offers a unique twist on traditional baking. Whether you’re vegan, lactose intolerant, or simply looking for something new to try, this cake is sure to delight your taste buds and impress your friends and family.

How to Serve:

Serve Lemon Blueberry Crazy Cake as a delightful dessert at your next gathering or enjoy it as a sweet treat with your morning coffee. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch. However you choose to serve it, this cake is sure to be a hit!

How to Store:

To store Lemon Blueberry Crazy Cake, simply cover it tightly with plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, you can also freeze individual slices in an airtight container for up to three months. When ready to enjoy, simply thaw the cake at room temperature or warm it gently in the microwave.

Tips for Success:

  • Be sure to grease and flour your baking pan well to prevent the cake from sticking.
  • Use fresh blueberries for the best flavor, but frozen blueberries will work in a pinch.
  • Feel free to customize the recipe with your favorite citrus zest or other fruits.

Prepare Time

  • Preparation Time: 10 minutes
  • Cooking Time: 30-35 minutes
  • Total Time: 40-45 minutes

Ingredients:

  • Dry Ingredients:
    • 1 ½ cups all-purpose flour
    • 1 cup granulated white sugar
    • 1 teaspoon baking soda
    • ½ 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)

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt, and lemon zest.
  3. In a separate bowl, mix together the wet ingredients: apple cider vinegar, canola oil, vanilla extract, lemon extract, and water.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  5. Pour the batter into the prepared baking pan and spread it out evenly.
  6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.