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blueberry-lemon-cornmeal-cake-recipe

Blueberry Lemon Cornmeal Cake

A delightful vegan cake with a perfect blend of blueberries and lemon.
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Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Cornmeal
  • 1 cup All-purpose flour
  • 1 cup Sugar
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt
  • 1 cup Almond milk
  • ⅓ cup Vegetable oil
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Lemon zest
  • 1 cup Blueberries

Instructions 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, combine the almond milk, vegetable oil, vanilla extract, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Fold in the blueberries gently.
  6. Pour the batter into a greased baking pan.
  7. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 20g | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Keywords

Blueberry, Cake, Lemon, Vegan
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