Ingredients

Dry Ingredients:
1 ½ cups all-purpose flour
1 cup granulated white sugar
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon lemon zest

Wet Ingredients:
1 Tablespoon apple cider vinegar (or white vinegar)
5 Tablespoons canola oil (or vegetable or olive oil)
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
1 cup water
1 cup fresh blueberries (or frozen, thawed)

Directions

Preheat oven to 350 degrees F. then spray an 8″ square baking pan with non-stick cooking spray.

In a large bowl, combined the sugar and lemon zest – mix well, making sure the zest is evenly distributed with the sugar, then add the remaining dry ingredients (flour, baking soda and salt), and mix well.

Next, make 3 depressions in the dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla and lemon extracts in the other, and the oil in the third larger depression. Next, pour water over top. Mix well until smooth.

Last, add blueberries, gently folding into batter, then pour into prepared baking dish.

Bake on the middle rack of the oven for 35–40 minutes. To be sure the cake is ready, check with a toothpick to make sure it comes out clean. Remove from oven.

Serve warm, fresh out of the oven, or allow to cool.

This cake is wonderful served plain, topped with a simple lemon glaze (see note section in recipe card for glaze recipe), your favorite lemon or vanilla frosting, or dusted with powdered sugar.

Store in refrigerator tightly covered up to 4 days.

Lemon Glaze:
1 cup powdered sugar
2–3 Tablespoons fresh lemon juice

In a small bowl, add powdered sugar, then add 2 tablespoons of lemon juice. Using a small whisk, combined the glaze, whisking until smooth. Add a small amount of additional lemon juice as needed, to reach the desired glaze consistency.