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Love love love this cake and so does anyone who has ever had it at my house! And trust me, they usually have a second slice, some have even had a third. This cake is so moist and delicious, it reminds me of an old fashioned pound cake.
‘Isa Does It’ has to be one of my favorite cookbooks and that’s where this recipe is inspired from. Although I am not vegan, I truly enjoy making her great recipes and putting a little spin of my own to them.
When I bake, I find that using just whole wheat flour makes the texture of my muffins or cake a little heavy. I like to experiment and now I combine white with whole wheat flour and sometimes I add 1/4 cup of spelt or kamut flour to the blend. Experiment and see what works for you.
Place a rack in the middle of the oven and then preheat to 350°F. Line a 4x8 inch loaf pan with parchment paper and set aside.
In a large bowl whisk together the milk, lemon juice and lemon zest. Add in the oil, applesauce, sugar and vanilla and mix well.
Combine the flour, baking powder and salt in a small bowl and then transfer into the other bowl. Mix well, just until the flour disappears. Fold in the blueberries using a spatula and then transfer to the prepared loaf pan. The batter will be slightly thick. Grate some lemon zest on top of the batter.
Bake on the middle shelf for 50–60 minutes. The cake should be lightly browned on top and the cake tester should come out clean when inserted. Let cool in the pan for about 15 minutes before removing it out and letting it cool completely before serving.