makes 1 - 8x8 pan
1 1/2 cups all-purpose flour
3/4 cup - 1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 cup frozen blueberries
1 cup water or milk (dairy or non-dairy)
5 Tablespoons oil
1 teaspoon lemon juice
1 teaspoon pure vanilla extract
Optional Lemon Drizzle
1/2 cup powdered sugar
2-3 teaspoons lemon juice
Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch square pan with nonstick cooking spray or line with parchment. Set aside. Zest a lemon, reserving in a small bowl, then cut and squeeze to extract the juice into another small bowl. Set both aside.
In a large bowl, whisk together the flour, sugar, baking soda, salt, lemon zest, and frozen blueberries.
Add water/milk, lemon juice, oil, and vanilla to dry ingredients. Stir with a spatula until combined and there are no pockets of dry flour. Pour into prepared pan and smooth top.
Bake 25-35 minutes, or until center is no longer jiggly and toothpick inserted into the center comes out clean. Cool completely before cutting for the best texture.
If making the optional drizzle, in a small bowl stir together the powdered sugar & lemon juice. Drizzle over completely cooled pieces of cake before serving.