Lemon blueberry cake- eggless | foodessence | Veg Lemon Blueberry Cake Recipe. скачать в хорошем качестве

Lemon blueberry cake- eggless | foodessence | Veg Lemon Blueberry Cake Recipe.

#vegancake #cakerecipe #egglesscake This zesty Blueberry Lemon Pound Cake is dense and full of flavor. You can use other berries in this Vegan Cake Recipe    • Lemon blueberry cake- eggless | foodessenc...   Please like,share and subscribe to my YouTube channel for more such recipes. #eggless #fruitcake #blueberry #lemon These lemony slices make an amazing snack or breakfast. Dress with a lemony glaze and each slice will be perfect for dessert too. Yogurt adds a dense, moist and pound loaf texture to this cake. The cake takes just 15 minutes to come together Lemony, Berryful. Course Breakfast,Dessert Cuisine American Note for vegans - Use non dairy yogurt and non dairy milk. Ingredients Wet: 1/2 cup yogurt 3/4 cup milk(i used soy) 1/3 cup or more sugar (preferably powdered) 1 teaspoon vanilla extract 3 tablespoon oil 3 tablespoon lemon juice 2 tablespoon zest of a lemon Dry: 1 cup wheat flour 1 cup all purpose flour/maida 1.5 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup blueberries tossed in 2 teaspoons flour Instructions Preheat the oven to 365 ºF / 180ºC. Add all the wet ingredients in a bowl and whisk until the sugar is well combined. In another bowl, whisk all the dry ingredients except blueberries. Add wet to dry and mix until just combined. Reserve 1-2 tablespoon blueberries. Fold in the rest of the blueberries into the batter.. Drop the batter into prepared pan. Distribute the remaining blueberries on top and press in lightly. Bake for 45 to 50 minutes or until a toothpick from the center comes out clean. Cool for 10 minutes before removing from pan. Cool completely before slicing.