Grab your fork, people. In fact, grab two because you’re going to want to dig into this Vegan Blueberry Lemon Yogurt Cake with both hands! This is not my first dance with combining lemon and blueberry together. First there were these Lemon Blueberry Pie Bars. I love it so much, you should expect more from this flavor combo… soon!
It’s springtime, although the weather here in Kansas City isn’t quite cooperating. I’m ok with that because I recently learned about cold conditioning. It’s a process of exposing yourself to colder temperatures. I’ve always been that person. The one who needs a jacket at the slightest hint of a breeze.
I’m glad to report that the cold conditioning is working and I’m now tolerating cooler temperatures without grabbing my jacket. I feel like I’m ready to dance around the house to the “Rocky” theme song now.
So although we’re having a cooler spring, and I’m cool with the cool, my tastebuds are ready for the fresh spring flavors. Nice segue, eh? That means we’re now ready to talk about this vegan blueberry lemon cake.
I used Silk’s Vanilla Single Yogurt to add a hint of vanilla and the perfect creamy vegan yogurt. And in celebration of Earth Day this month, I’m using the containers to sprout some new herbs for my herb garden. Bring on the fresh herbs, please!
It’s so nice to have dairy-free yogurts available. Even if you don’t enjoy eating them plain, they are great for vegan baking!
Why You’ll Love This Vegan Blueberry Lemon Yogurt Cake
Well, first of all, I love being able to buy and bake with vegan yogurt! It creates such a moist, delicate texture in the middle of this cake, but there’s also a nice crispy edge to the crust.
Also, this cake is infused, and I do mean infused, with lemon. The combination of lemon and blueberry adds freshness to each and every bite!
Finally, this recipe is relatively easy to make and has been a crowd favorite at our house. Each one has disappeared so quickly, I need to start making double batches!
Celebrating Earth Day by Repurposing Containers
Also, Earth Day is right around the corner. One of the reasons I’m vegan is to lighten up my own personal carbon footprint because veganism is a much more sustainable model. In addition to eating a vegan diet, I also love sustainable shopping practices, too. So I try to reuse containers and even grow my own herbs, at least during the summer months. My favorite herbs to grow at home are Parsley, Sage, Basil, Oregano, Mint, and more! I can use containers found right in my kitchen to start these herbs from seeds too![amd-zlrecipe-recipe:173]
This recipe was republished with permission from Namely, Marly.