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lemon blueberry muffin cake

Lemon Blueberry Muffin Cake

Fluffy, soft, moist muffin cake embedded with bursts of sweet blueberries and hints of zesty lemon.

Course Dessert
Keyword dessert recipe, lemon blueberry muffin cake, vegan
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf
Author Taavi Moore

Ingredients

  • 1 tbsp flaxseed meal
  • 2 tbsp water
  • 1 ½ cups non-dairy milk
  • 1 tbsp apple cider vinegar
  • ½ cup melted coconut oil
  • ¾ cup cane sugar or sub coconut sugar
  • Zest from one medium lemon
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 3 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 ½ cups fresh or frozen blueberries

Instructions

  1. Preheat the oven to 350 degrees. Line a loaf tin with parchment paper.

  2. Combine flaxseed meal and water. Set aside for 5 minutes. In a liquid measuring cup, add non-dairy milk and apple cider vinegar. Let sit for 5 minutes.

  3. To a large mixing bowl, whisk together flax egg, milk mixture, melted coconut oil, sugar, and lemon zest. Add flours, baking powder, spices, and salt. Use a wooden spoon or spatula to combine until a thick batter forms. Carefully fold in blueberries.

  4. Transfer batter to the prepared loaf tin. Spread in an even layer. (Optional) Top with a few more blueberries. Bake for 50-55 minutes until toothpick inserted comes out clean. Allow to cool for 10 minutes before slicing.