Blueberry lemon cake

CBC News | Posted: May 12, 2018 11:00 AM | Last Updated: May 12, 2018

This recipe from Sarah Forrester Wendt can also be made as muffins

Ingredients

• Two cups unbleached white flour.
• 1/4 teaspoon turmeric.
• One teaspoon nutmeg.
• One tablespoon aluminum-free baking powder.
• Zest from one whole organic lemon.
• 1/4 teaspoon sea salt.
• 1/4 cup extra virgin olive oil.
• 1/2 cup maple syrup.
• 2/3 cup soy or almond milk.
• One teaspoon vanilla.
• One cup blueberries.

• 1/2 lb vegan butter.
• 1/2 kg icing sugar.
• 1/4 cup Wymans blueberry juice.

Instructions

1. Preheat your oven to 350 degrees F.
2. Mix dry ingredients with a whisk til blended.
3. Stir wet ingredients together and add to dry.
4. Fold in the blueberries.
5. Oil pan or muffin tins and pour in the mixture.
6. Bake until golden brown — 20 minutes for muffins or 25-35 for cake.
7. To make the icing, blend ingredients until smooth. You can also top the cake or muffins with cinnamon sugar.