Lemon Blueberry Muffin Cake [Vegan]
This is a perfect breakfast treat or dessert, as it’s sweet, but not a mouthful of sugar. The tanginess of the lemon pairs perfectly with the less sugary treat.
Ingredients You Need for Lemon Blueberry Muffin Cake [Vegan]
How to Prepare Lemon Blueberry Muffin Cake [Vegan]
- Preheat oven to 350ºF. Grease a loaf pan.
- In a large mixing bowl combine all dry ingredients (flour, baking powder, spices, & salt).
- In a separate, smaller mixing bowl whisk together the milk and apple cider vinegar. Let it sit for 5-6 min. or until foamy (this creates a vegan buttermilk). While the milk mixture is sitting, prepare the flax egg. Whisk together the flax meal and water, set aside for a minute to thicken. Add flax egg to milk mixture along with rest of the ingredients (except blueberries & lemon zest).
- Pour wet mixture into dry and stir to combine (do not over-mix). Fold in blueberries and lemon zest. Pour batter into loaf pan. Top with a few more fresh blueberries. Bake for 50-55 min. or until a toothpick inserted comes out clean. Enjoy!
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