Lemon Blueberry Cake

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This fragrant cake is perfect for spring and summer when fresh blueberries are in season.

Ingredients:

For the cake:

3 cups unbleached all-purpose flour
4 ½ tsp. baking powder
½ tsp. kosher salt
1 ½ cups granulated sugar
Zest of 2 lemons
3 large eggs, room temperature
1 cup grapeseed/coconut/olive oil
1 ½ cups nondairy sour cream (Tofutti)
½ cup freshly squeezed lemon juice
1 tsp. pure vanilla extract
3 cups fresh blueberries, tossed in 1 tbsp. unbleached all-purpose flour

For the lemon frosting:

2 ¼ cups confectioners’ sugar
1 tbsp. grapeseed oil
4 tbsp. freshly squeezed lemon juice

Directions:

Preheat oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In a medium bowl, combine the flour, baking powder, and salt.

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In the bowl of a food processor fitted with the steel blade, pulse the sugar and lemon zest together.

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Add the eggs, oil, sour cream, lemon juice and vanilla.  Process until well combined.

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Add the flour mixture and pulse until just combined.  Gently fold in the blueberries.

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Transfer the batter to the baking pan and bake for 45 minutes.  Allow to cool for 30 minutes while making the frosting.

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Combine the confectioners’ sugar, oil and lemon juice in a bowl.  Stir until desired consistency is reached.

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Spread the frosting as a thin layer over the entire cake and refrigerate until ready to serve.

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