The Big Man's World · by Arman Liew★ 5.0 (3313)
Lemon Blueberry Cake
NUTRITION · PER SERVING50M COOK
CAL 11%·PRO 5%
CARBS 35G63% OF CAL
2G FIBER23G SUGAR10G OTHER
FAT 8G34% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist and fluffy lemon-blueberry cake topped with cream cheese frosting, made without eggs or milk in the cake batter. Tangy lemon and juicy berries brighten this tender crumb.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on The Big Man's World →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups all purpose flour (gluten-free, if needed)
- 1 cup sugar (brown or coconut sugar work.)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 5 tablespoon olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen)
- 3 tablespoons cream cheese (softened, or dairy-free cream cheese)
- 1 1/2 tablespoons butter (or vegan butter)
- 2/3 cup powdered sugar
At a glance
PER SERVING · TIME 50M
CAL 11%·PRO 5%
CARBS 35G63% OF CAL
2G FIBER23G SUGAR10G OTHER
FAT 8G34% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 172mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 80mg
- Calcium
- 14mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 172MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.