Wild Blueberry Lemon Cake

Wild Blueberry Lemon Cake

15 mins

1 hr 15 mins
1 hr


  • 1 ¼ cups Josh Pond frozen wild organic blueberries 
  • 2 ½ cups all-purpose flour
  • 1 ¼ cups granulated sugar
  • 3 teaspoons baking powder
  • Pinch of salt
  • ¾ cup unsweetened almond milk
  • ½ cup olive oil
  • ⅓ cup lemon juice and zest
  • 1 teaspoon vanilla extract


      • Preheat your oven to 350°F. Line or grease an 8-inch round cake pan.
      • Add all the dry ingredients (flour, sugar, baking powder and salt) to a large mixing bowl and mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest and vanilla) and mix until just before it's combined.
      • Add half of the blueberries and gently fold them through. Pour the batter into your prepared cake pan. Scatter the remaining blueberries on top and gently press some of them into the cake.
      • Bake the cake for 50 minutes to 1 hour or until you can poke a skewer in the middle and there's no wet batter on it. This is a moist cake so some crumbs on your skewer are fine.
      • Allow the cake to cool in the cake tin for 10 minutes then cool on a wire rack.
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