Blueberry Muffin Cake
- Category: Dessert
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 cup almond milk (or any other non-dairy milk of your choice)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Mix well to ensure everything is evenly distributed.
- In another bowl, whisk together the vegetable oil, almond milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries into the batter.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Optional: You can sprinkle some powdered sugar on top or serve slices plain.
- Enjoy your delicious vegan Blueberry Muffin Cake!
