Recipe Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and lemon zest until well combined.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and add the vanilla extract, white vinegar, vegetable oil, and cold water. Mix until just combined, being careful not to overmix.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter until evenly distributed.
- Bake to Perfection: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar if desired, slice, and serve.
Kitchen Equipment Needed
To make this Lemon Blueberry Crazy Cake, you’ll need:
- 8-inch square baking pan
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Storing Leftovers
If you happen to have any leftovers (though this cake is so delicious, it may not last long!), store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days. Warm individual slices in the microwave for a few seconds before serving to restore their moistness.
Food and Drink Pairings
This Lemon Blueberry Crazy Cake pairs beautifully with a variety of beverages and accompaniments. Here are some suggestions to enhance your enjoyment:
- Iced Lemon Tea: Serve slices of cake alongside glasses of refreshing iced lemon tea for a delightful citrus-infused experience.
- Whipped Cream: Dollop each slice with freshly whipped cream or a scoop of vanilla ice cream for added indulgence.
- Fresh Berries: Garnish each slice with a few extra blueberries and a sprig of fresh mint for a vibrant pop of color and flavor.
