Name: Lemon Blueberry Crazy Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ¾ cup granulated sugar; 1 teaspoon baking soda; ½ teaspoon salt; 1 tablespoon lemon zest; 1 tablespoon white vinegar or apple cider vinegar; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 5 tablespoons vegetable oil; 1 cup water; 1 cup fresh or frozen blueberries (do not thaw if frozen); Optional: powdered sugar for dusting or lemon glaze for topping

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Why I Love This Recipe

I love how quick this cake comes together—no mixer, no fancy equipment, and no dairy or eggs needed. The lemon keeps it bright and tangy, while the blueberries add sweet pops of flavor in every bite. It’s a perfect cake to make when I need something simple yet delicious, and it works equally well as a casual weeknight dessert or a special treat with coffee or tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon lemon zest
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 cup water
1 cup fresh or frozen blueberries (tossed lightly in 1 teaspoon flour)

Directions

I preheat my oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking dish.
In the dish (or a mixing bowl), I whisk together flour, sugar, baking soda, salt, and lemon zest.
I make three wells in the dry mixture: one for vinegar, one for vanilla, and one for oil.
I pour water over everything and whisk until just combined.
I gently fold in the blueberries (coating them with flour first helps keep them from sinking).
I bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool completely before slicing, and if I want, I dust it with powdered sugar or drizzle with a simple lemon glaze.

Servings and Timing

This recipe makes about 9 servings. It takes just 10 minutes to prep and 35–40 minutes to bake, so I can have a tangy, fruity cake ready in under an hour.

Variations

Sometimes I add a simple glaze made with powdered sugar and lemon juice for extra zing. If I want a berry mix, I use half blueberries and half raspberries. For a lighter version, I reduce the sugar slightly and add a spoonful of Greek yogurt or applesauce (though that makes it no longer dairy-free). I’ve also baked it as cupcakes—they’re ready in 18–20 minutes.

Storage/Reheating

I keep leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days. This cake also freezes well—wrapped tightly—for up to 2 months. I thaw slices at room temperature before serving.

FAQs

Why is it called “crazy cake”?

It’s called crazy cake because it doesn’t use eggs, milk, or butter—pretty “crazy” for a cake! It was invented during the Depression when those ingredients were expensive or hard to get.

Can I use frozen blueberries?

Yes, I use them straight from the freezer. I just toss them in a little flour before adding them to the batter to prevent sinking.

Can I bake this in a different pan?

Yes, I’ve made it in a 9×13 pan (bakes in about 30 minutes) and as cupcakes (18–20 minutes).

Do I need vinegar in the recipe?

Yes, the vinegar reacts with the baking soda to help the cake rise and stay fluffy. You won’t taste it at all.

Can I make this cake vegan?

It already is! Since it’s made without dairy or eggs, it’s naturally vegan-friendly.

Conclusion

Lemon Blueberry Crazy Cake is one of those recipes I come back to over and over again—it’s easy, budget-friendly, and absolutely delicious. I love its tangy lemon flavor, juicy blueberries, and how simple it is to whip up with ingredients I always have on hand. Whether I’m making it for family, friends, or just myself, it’s always a hit.