Vegan Lemon Blueberry Cake (With Lemon Glaze)

Step 1

Preheat oven to 350° F. Grease a round cake pan and line the bottom with parchment. I like to use a 10" round pan for this recipe.

Step 2

In a medium size bowl, combine 2 ¼ cups flour, baking powder, and salt. Stir to evenly distribute and set aside.

Step 3

Toss washed and dried blueberries with 1 Tbsp. flour.

Step 4

In a large bowl, combine sugar, oat milk, and oil. Whisk until smooth.

Step 5

Add the lemon juice, lemon zest, and vanilla whisking until smooth.

Step 6

Stir in the flour mixture, mixing until no lumps remain. Fold in the blueberries. Pour into prepared cake pan.

Step 7

Bake for 45-50 minutes, until golden brown on the edges and fork or skewer inserted comes out clean.

Step 8

Allow to cool in the pan for at least 30 minutes before transferring to a cooling rack.

Step 9

In a measuring cup, combine the powdered sugar with lemon juice until icing is at a liquid/pourable consistency.

Step 10

Pour over cake, tilting the cake to evening spread the icing around the top and start dripping down the sides.

Step 11

Allow to cool and set completely before cutting into 8-10 slices.