Lemon Blueberry Crazy Cake
A no-fuss, budget-friendly cake loaded with zesty lemon and sweet blueberries—made without eggs, milk, or butter. Just mix, bake, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 9
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
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
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
Mix Dry Ingredients:
In the pan or a mixing bowl, whisk together flour, sugar, baking soda, salt, and lemon zest.
Add Wet Ingredients:
Make three small wells in the dry ingredients. Pour vinegar in one, vanilla and lemon juice in another, and oil in the third. Pour water over everything and mix until just combined. Do not overmix.
Fold in Blueberries:
Gently stir in the blueberries and evenly spread the batter in the pan.
Bake:
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Cool & Serve:
Let cool completely. Dust with powdered sugar or drizzle with lemon glaze if desired.
Notes
For lemon glaze: mix ½ cup powdered sugar with 1–2 tablespoons lemon juice.
Use a mix of lemon zest and juice for extra citrus punch.
Great as a vegan dessert or egg-free cake option.
Keeps well at room temp for 2 days or refrigerate up to 5.
Find it online: https://allrecipesmade.com/lemon-blueberry-crazy-cake/
