Delicious and Moist Organic Blueberry Lemon Cake

Organic Blueberries were on sale at Costco so i bought two containers and made plans. Really lose plans on something baked, something sweet and something with Blueberries.

At home I had almost a whole lemon with some bits cut off, and I decided that since lemon and blueberry go together well in a cake, I should add that too. Fortunately I had one functional cup left for my magic bullet blender (2 out of 3 cups have their side clips snapped off by wear and tear).
The additional liquid provided by the blended lemon bits made the batter a lot more liquid than usual, so I wasn’t sure of how it would turn out. Yet I baked it and when it came out, it was looking good and smelling Wonderful!

And it tasted so wonderful that I had to share with friends of mine who loved it as much as, if not more than, moi.

So here is the recipe:

Super Moist Lemon Blueberry Cake


  • 2 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 c milk I used rice “milk” but you can use cow, almond, soy, whatever you like
  • 1 c sugar (can be substituted with 15 dates if you prefer no refined sugar)
  • 3 large eggs
  • 1 whole lemon blended
  • 1/2-1 tsp vanilla extract
  • 1/2 c oil
  • 18 oz or 2 cups of Blueberries!


  1. Preheat oven to 350 Fahrenheit. Mix the dry stuff and set it aside.
  2. Blend the lemon and mix it into all the liquid stuff.
  3. Gradually sift the dry stuff into the liquid stuff while mixing.
  4. Bake for 1 hr

This is seriously good cake so I highly recommend you try making it. If you want to make a vegan version then substitutes the eggs for “flax eggs” which can be found in Jessica in the Kitchen.

You can see me cutting this cake for Blueberry Orgy time:


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