Eggless Blueberry Lemon Cake

• Vegetarian

• Produce

  • 1 3/4 cup Blueberry, fresh
  • 2 tsp Lemon, zest

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Lemon extract
  • 3 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 1/2 tsp Vanilla
  • 1 5/16 cups White sugar, granulated

• Oils & Vinegars

  • 3/4 cup Canola oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 8 oz Cream cheese
  • 6 tbsp Milk
  • 1 cup Whisked plain yogurt

Found on cookwithmanali.com

Description

Ingredients

• 2 cups all purpose flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• ¾ cup canola oil, or use vegetable oil
• 1.25 cups granulated white sugar
• 2 teaspoons vanilla extract
• 6 tablespoons milk, I used 2% fat milk
• 1 cup fresh blueberries, tossed in ½ tablespoon flour
• 1 cup whisked plain yogurt
• ¾ cup fresh blueberries
• 1 tablespoon granulated white sugar
• ½ cup unsalted butter, at room temperature
• 8 oz cream cheese, softened
• 3 - 3.5 cups powdered sugar
• ½ teaspoon vanilla extract
• 1 teaspoon lemon extract
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice, use fresh

Directions

• In a bowl whisk together flour, salt and baking powder. Set aside.
• Make blueberry yogurt - to a food processor add whisked plain yogurt, 1 tablespoon sugar and blueberries. Pulse till everything is well combined. Set aside.
• Using your stand or hand mixer, beat oil and sugar till combined. Then add vanilla extract and mix.
• Add in the prepared blueberry yogurt and mix to combine.
• Add the flour mix in 3 parts, alternating with milk and starting and ending with flour. Do not over-mix.
• Toss fresh blueberries in ½ tablespoon flour and then fold them into the batter.
• Pour batter into the 2 prepared pans. I added some extra blueberries on top, this is optional.
• Bake at 350 F degrees for around 30 minutes or until a toothpick inserted in the center comes out clean.
• Once the cake is done, remove from oven and transfer onto a wire rack to cool completely.
• While the cake is in the oven, make the frosting. Beat together butter and cream cheese till smooth and creamy.
• Add powdered sugar, ½ cup at a time and mixing well after each addition.
• Add lemon juice, lemon zest and lemon extract and mix well till everything is well combined and frosting is smooth.
• You may add 1-2 teaspoons of heavy cream or milk if you think the frosting isnt too spreadable.
• Once the cake layers have completely cooled down, place one of the layers on your serving plate or turntable and apply a generous amount of frosting on top.
• Place the other cake layer on top and some frosting on top.
• Cover the cake with frosting on all sides, or you can do it like I did - just covered it with little frosting.
• Decorate with fresh blueberries, lemon slices and serve!

Nutrition