This fragrant cake is perfect for spring and summer when fresh blueberries are in season.
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
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.
In the bowl of a food processor fitted with the steel blade, pulse the sugar and lemon zest together.
Add the eggs, oil, sour cream, lemon juice and vanilla. Process until well combined.
Add the flour mixture and pulse until just combined. Gently fold in the blueberries.
Transfer the batter to the baking pan and bake for 45 minutes. Allow to cool for 30 minutes while making the frosting.
Combine the confectioners’ sugar, oil and lemon juice in a bowl. Stir until desired consistency is reached.
Spread the frosting as a thin layer over the entire cake and refrigerate until ready to serve.