A delectable lemon cake elevated with bursting blueberries for a mouthwatering combination. This dessert is topped off with a thick layer of crumbs infused with a vibrant punch of lemon.

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Directions

1. Preheat your oven to 375 degrees Fahrenheit. Prep a nine-inch round pan with baking spray and line the bottom with Gefen Parchment Paper.

2. In a large bowl, combine the sugar and lemon zest until fragrant. Add the remaining ingredients, except for the blueberries, until you have a cohesive batter. Stir in the blueberries. Pour into your prepared pan.

3. In the same bowl, combine the sugar and lemon zest until fragrant then add the remaining ingredients and mix until crumbs form. Scatter the crumbs over the top and bake for 45 to 55 minutes. Cool completely and dust with confectioners’ sugar before serving, if desired.

Recipe tags

Berries Cakes Citrus Cooking with Tantrums Dairy free Easy does it Esty Wolbe Non-dairy desserts Parve Shabbos Summer fruit Sweet treats

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Sarah

2 months ago

Not a very fluffy cake, it’s heavy and dense although it does taste good but will not be making it again

Tova Stern

3 months ago

Can i use oil instead of vegan butter/butter?

Raquel Admin

Admin

Reply to Tova Stern

3 months ago

Esty said it won’t be as moist. You may be able to try coconut oil but she’s not sure.

Atara

3 months ago

Looks amazing so wanted to try it, sadly mine came out very dense and heavy, not sure where it went wrong…but it’s definitely my fault and not the recipes!