✤1 ½ cups (180g) all-purpose flour
✤1 cup (192g) sugar
✤1 tsp baking soda
✤1 tsp white vinegar
✤4 tbsp (half stick) butter, softened
✤3/4 cup almond milk
✤1 lemon, zested
✤1/4 cup fresh lemon juice
✤1 tsp vanilla extract
✤1/2 cup (95g) blueberries
❖Preheat oven to 350°F (177°C) and grease an 8-inch cake pan.
❖In a large mixing bowl, whisk together the flour, sugar & baking soda.
❖In a separate bowl, beat the butter until creamy and smooth. Add the vinegar, milk, lemon juice, zest & vanilla, then whisk well to combine.
❖Add the wet ingredients to the dry and mix well together.
❖Pour in just enough batter into the pan to cover the bottom. Fold the blueberries into the remaining batter in the bowl, then pour the rest of the batter into the pan.
❖Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cake cool completely before cutting.
