Dig In With Dana

Dig in (Phrasal verb): 1. To delve into 2. To begin to eat heartily 3. To begin work with great determination

Meyer Lemon Blueberry Cake

Meyer Lemon Blueberry Cake
VGVT

Moist and lemony with pops of purple-ish blueberries, this is Meyer Lemon Blueberry Cake tastes like heaven.

It’s easy to make and adaptable.


I made it six times to get just the right buttery, bakery worthy texture and flavor you’ll love.

The best part: it contains no dairy or eggs.

I’m not vegan,  but I think it’s important to have a few foolproof, delicious recipes that can be adapted to special needs.

Put this cake recipe on your MUST BAKE list.

You don’t even have to tell people it’s vegan.

It can be our little secret.

Scroll beneath the recipe for more photos and helpful hints.

 

[tasty-recipe id=”7629″]

 

 

Eleven ingredients are all you need for the cake and glaze.
Eleven ingredients are all you need for the cake and glaze. (confectioner’s sugar not pictured)
Plan ahead!
Plan ahead!

If you are short on time: Measure and mix together dry ingredients in one bowl and wet ingredients in another.

Cover and refrigerate up to two days.

Bring ingredients to room temperature before mixing and baking.

Use the mixer to add the liquid ingredients to the butter/sugar mixture and mix well. Add flour in three additions and mix on low just until flour disappears. Switch to a spatula and fold in the blueberries gently, by hand.
Use the mixer to add the liquid ingredients to the butter/sugar mixture and mix well. Add flour in three additions and mix on low just until flour disappears. Switch to a spatula and fold in the blueberries gently, by hand.

 

Reserve a handful of blueberries and poke them gently into the top of the cake before baking. Bake cake for 50 - 60 minutes at 350 F.
Reserve a handful of blueberries and poke them gently into the top of the cake before baking. Bake cake for 50 – 60 minutes at 350 F.
When the cake is done, let it cool completely on a baking rack before glazing.
When the cake is done, let it cool completely on a baking rack before glazing.
Mix sifted confectioner's sugar with lemon juice and pour it into a small ziplock "pastry" bag.
Mix sifted confectioner’s sugar with lemon juice and pour it into a small ziplock “pastry” bag.
Use the ziplock bag to draw lines across the cake or just pour glaze all over the top and let it drip down the sides. Set paper under the cake to catch excess.
Use the ziplock bag to draw lines across the cake or just pour glaze all over the top and let it drip down the sides. Set paper under cake to catch excess.
Iced or plain, this cake tastes delicious and is even better on the second day, if you can wait that long!
Iced or plain, this cake tastes delicious and is even better on the second day, if you can wait that long!

 

Can be made...

Gluten FreeHealthyVeganVegetarian

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