Blueberry Lemon Snack Cake

Blueberry Lemon Snack Cake

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Blueberries + lemon, forever and ever! This easy summer cake needs no mixer and is made with our Roasted Walnut Oil to make a tender crumb that’s elusively rich in taste.




  • 70 grams sweet rice flour
  • 70 grams teff flour
  • 85 grams oat flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder


  • 150 grams cane sugar
  • 1/2 cup La Tourangelle Roasted Walnut Oil
  • 2 large eggs, room temp
  • 1/3 cup milk
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1 heaping cup blueberries, fresh or frozen


  • 3/4 cup powdered sugar
  • 1 tablespoon lemon juice
  • 3-4 tablespoons milk
  • pinch of salt


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together flours, baking soda, and salt. Set aside.
  3. Whisk together wet ingredients, until smooth. Add wet ingredients to dry and stir until no flour streaks remain.
  4. Fold in blueberries. Spread batter into 8 inch cake pan.
  5. Bake for 30 minutes, until toothpick comes out with moist crumbs.
  6. Let cool for 30 minutes. Then refrigerate.
  7. When ready to eat, stir together glaze ingredients. Thin with small increments of milk if needed. Drizzle over cake. Top with zest of one lemon.
  8. Best served cold, straight from the refrigerator.

Recipe & Image by @HeartbeetKitchen