When I first tried this lemon and blueberry cake recipe I loved it so much I thought I’d make one with a few tweaks. It’s from Nigella Lawson’s most recent cook book ‘At My Table’, click here for the original recipe.

I decided to make Nigella’s tender lemon cake with fresh blueberries for the topping and I made some candied lemon peel to add a crunch. The cake is moist and tangy and the coconut yoghurt adds a nice creaminess. It’s an easy bake that can be topped with your favourite fruit, perfect for any occasion!

lemon and blueberry cake recipe

lemon and blueberry cake recipe

lemon and blueberry cake recipe

Emma’s Vegan Lemon and Blueberry Cake Recipe

Ingredients

  • 225g plain flour
  • 1½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 150ml vegetable oil, plus extra for greasing
  • 150g caster sugar
  • 275ml coconut milk
  • 1 lemon, zest and juice
  • 1 tsp vanilla extract
  • 250g Alpro coconut yoghurt
  • 150g blueberries
  • 3 tbsp of ground pistachios

For the candied zest

  • The skin of 1 lemon, peeled
  • 50g of caster sugar

lemon and blueberry cake recipe

Method

1. Preheat the oven to 160C. Grease and line a 20cm cake tin with baking paper.

2. Combine the flour, baking powder and bicarbonate in a bowl.

3. Whisk together the oil, sugar and coconut milk in a jug until thoroughly combined then add the lemon zest, 4 tablespoons of juice and vanilla extract.

4. Pour the liquid ingredients into the bowl of dry ingredients and whisk until a smooth batter is formed, pour into the baking tin and place in the middle of the over for 30 minutes. When the top is golden, check the cake is cooked by piercing the centre of the cake with a knife and it should come out clear. Leave the cake in the tin while it cools on a wire rack.

5. Meanwhile, slice the lemon peel into thin sticks then boil for one minute in a small saucepan with a little hot water and 25g of sugar. Drain the lemon peel, pat it dry and place onto a baking sheet lined with parchment paper. Sprinkle the rest of the sugar over the peel and bake on a low heat (100C) for 20 minutes. The peel will turn gold and crispen up.

6. When the cake has thoroughly cooled, it might come away from the sides of the tin and sink slightly. Place the cooled cake onto a plate for serving. Spread the yoghurt over the top, pile on the blueberries, sprinkle with the ground pistachios and finish with the crunchy lemon peel.

Enjoy!

lemon and blueberry cake recipe

Emma Harrel lemon and blueberry cake recipe

Did you like Emma’s lemon and blueberry cake recipe? What are your favourite cake recipes for spring? Let us know in the comments below or tweet us @wearethought.

You might also love Emma’s Spring Coconut & Raspberry Cake Recipe.