Lemon Blueberry Crazy Cake (No Eggs, No Milk, No Butter!)
Lemon Blueberry Crazy Cake (a.k.a. Wacky Cake), is a vintage Depression Era cake that has no eggs, no milk and no butter! One of the EASIEST, budget-friendly cakes you can make. Full of tangy lemon flavor, bursting with juicy blueberries, you won’t believe how moist and delicious this cake is!
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Servings 9
Ingredients
Dry Ingredients
1 ½cupsall-purpose flour
1cupgranulated white sugar
1teaspoonbaking soda
½ teaspoonsalt
1Tablespoonlemon zest
Wet Ingredients
1Tablespoonapple cider vinegar(or white vinegar)
5Tablespoons canola oil(or vegetable or olive oil)
1teaspoonpure vanilla extract
1 teaspoonpure lemon extract
1cupwater
1cupfresh blueberries(or frozen, thawed)
Instructions
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.
Notes
IMPORTANT TIP:Make sure your baking soda and vinegar are not expired. These two ingredients are what make the cake rise.
Easy Lemon Glaze Recipe
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.