Moist Vegan Lemon Blueberry Cake

Step 1

Preheat the oven to 180C (350F). Grease or line an 8-inch square cake pan with parchment paper.

Step 2

In a large mixing bowl, mix together the flour, baking powder, sugar and lemon zest. Gently stir in the blueberries, reserving a handful.

Step 3

In a separate bowl or jug, mix together the oil, lemon juice and water.

Step 4

Pour the wet ingredients into the dry, stirring gently until just combined. Pour the cake batter into the prepared tin. Scatter the reserved blueberries over the top of the batter, pressing them down lightly.

Step 5

Bake for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean.

Step 6

Allow the cake to cool for 5 to 10 minutes in the tin before transferring to a cooling rack to cool completely. Cut into 9 squares.