Blueberry and lemon drizzle cake recipe

Ingredients

• Oil spray
• 2 cups (250 g) plain flour, plus extra for dusting
• 1½ cups (360 ml) soy milk or oat milk
• 2 tsp white or apple cider vinegar
• ⅔ cup (160 ml) melted coconut oil
• ½ cup (125 ml) Earl Grey or breakfast tea
• 2 tsp vanilla extract
• 1 cup (250 g) unsweetened apple sauce
• 1 cup (200 g) sugar
• 2 tsp bicarbonate of soda
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup (150 g) blueberries, plus extra to decorate

• ½ cup (125 ml) lemon juice, plus zest to decorate
• ½ cup (100 g) caster sugar
• 5 tbsp icing sugar

1. Preheat the oven to 180°C/160°C Fan/350°F/gas 4. Lightly spray a 20 cm (8 in) cake tins with non-stick spray. Dust with flour, shake out the excess and set aside.
2. Mix the milk and vinegar in a large bowl, and leave for a few minutes to activate. Add the oil, tea, vanilla extract and apple sauce and beat until foamy.
3. Slowly sift the flour, sugar, bicarbonate of soda, baking powder and salt over the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
4. Pour the batter into the cake tin. Evenly scatter with the blueberries and press them down with a fork. Bake for 40 minutes until a knife inserted into the centre comes out clean. If not, return to the oven and check again after 5 minutes.
5. Meanwhile, prepare the drizzle. Warm the lemon juice and caster sugar in a small pan over a low heat, and stir until the sugar has dissolved. Set aside.
6. When the cake is ready, poke holes into the cake with a toothpick. Pour half of the drizzle mixture over the top and spread it with a knife, letting it soak in. Return the rest of the mixture to the heat, add the icing sugar and stir in until it becomes a white mixture.
7. Remove the cake from the tin and pour over the icing mixture evenly, letting it drip down the sides. Scatter over some lemon zest and blueberries to decorate.