7 Point(s)
Total Time
1 hr 50 min
Prep
15 min
Cook
35 min
Serves
12
Difficulty
Easy
This fruity snack cake couldn’t be easier to make. The stir-together batter comes together in one bowl with no need for an electric mixer, and the cake bakes up to a moist, fluffy texture. The two-ingredient glaze finishes the cake with a sunny hit of citrus tang. Feel free to substitute fresh raspberries or blackberries if they’re more plentiful at your market than blueberries. Store any leftovers in the fridge for up to one week.
Ingredients
All-purpose flour
1⅓ cup(s)
Sugar
⅔ cup(s)
Baking powder
2 tsp
Table salt
½ tsp
Egg(s)
1 large egg(s)
Plain unsweetened almond milk
¾ cup(s)
Canola oil
3 Tbsp
Vanilla extract
1½ tsp
Lemon zest
1 tsp
Fresh blueberries
1⅓ cup(s)
Powdered sugar (confectioner’s)
½ cup(s)
Fresh lemon juice
1 Tbsp
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
- In a medium bowl, stir together flour, granulated sugar, baking powder, and salt. Make a well in center of mixture. Crack egg into empty spot in bowl and stir well. Stir in almond milk, oil, vanilla, and lemon zest. Spoon batter into prepared pan. Sprinkle evenly with berries (berries will sink down into batter).
- Bake at 350°F until a wooden pick inserted in center comes out with a few moist crumbs clinging, 35 to 40 minutes. Cool cake to room temperature, about 1 hour.
- In a small bowl, stir together powdered sugar and lemon juice; spread evenly over cake. Cut cake into 12 pieces.
- Serving size: 1 piece
