Ingredients
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1 Tbsp Butter
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2 Tbsp + 180 gm Plain Flour
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1 tbs + 3/4 cup Powdered Sugar
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1 Lemon Zest
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1 Tbsp Lemon Juice
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1/4 Cup Oil (odourless)
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Approximately 100-120 gm Blueberries
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1 Tsp Baking Powder
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1 Tsp Baking Soda
About
Eggless lemon blueberry crumble cake is a delightful dessert option for those seeking a fruity and tangy treat without eggs. A crunchy crumble topping adds texture and flavour contrast to the soft cake beneath. This cake is perfect for gatherings, afternoon teas, or as a sweet indulgence at any time of day. With its burst of citrusy brightness and bursts of juicy blueberries, it’s sure to be a crowd-pleaser among both vegans and non-vegans alike.
Steps
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1
Done
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In a mixing bowl, combine 1 tbsp butter, 2 tbsp plain flour (or oats), and 1 tbsp powdered sugar until you get a sandy texture. Refrigerate the crumb mixture. |
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2
Done
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In another bowl, mix 1 tbsp powdered sugar, 1 lemon zest, 1 cup room temperature milk, 1 tbsp lemon juice, remaining powdered sugar, and 1/4 cup odorless oil. |
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3
Done
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Add 100-120g blueberries coated with 1 tbsp flour to the wet mixture. |
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4
Done
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In a separate bowl, mix remaining flour with 1 tsp baking powder and 1 tsp baking soda, then add it to the wet mixture. |
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5
Done
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Pour the batter into a lined baking loaf, sprinkle the refrigerated crumb mixture on top, and bake in a preheated steamer or oven at 180⁰C for 50-55 mins. Let cool, then slice and enjoy the delicious lemon blueberry cake. |
