my recipe for iced blueberry cake + saturday at the farmer's market


Happy Thursday! This past weekend, we went to the farmer’s market in Winter Park to smell the flowers and get some fresh blueberries to make what I call my Iced Blueberry Summer Camp Cake. When I was a kid, I went to summer camp pretty much every summer. For a few years in late elementary school and early middle school, I went to overnight camp in the mountains in Kentucky. The camp served this iced blueberry cake that I loved so much, my mom actually emailed the camp at the end of summer to get the recipe.

I don’t think we have the recipe anymore, so I’ve set out to replicate it! I’m going to keep playing around to see what I can do with it, but for now, this is the recipe I like!

iced blueberry summer camp cake

For Cake

1 1/4 cups almond milk
1 tablespoon ACV
1/2 cup whipped aquafaba
8 tbsp softened vegan butter
1 cup granulated sugar
2 tsp grated lemon zest
2 tsp vanilla extract
2 3/4 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup fresh blueberries

For Icing
1/4 cup almond milK
1 tsp vanilla extract
2 cups confectioners’ sugar

  1. Preheat your oven to 350 degrees fahrenheit. Grease a sheet cake pan with coconut oil and line the bottom with parchment paper. Sprinkle lightly with flour.

  2. Create vegan buttermilk. In a measuring cup, combine almond milk and apple cider vinegar. Whisk and let sit until it curdles.

  3. In a medium bowl, drain a can of chickpeas to collect the liquid (aquafaba). Use a hand mixer for about a minute to make the aquafaba foamy.

  4. In a large bowl, combine softened butter, lemon zest, and sugar. Beat until fluffy then add vanilla extract to combine. On low speed, add vegan buttermilk mixture, then flour, baking powder, and salt. Blend, making sure to scrape the sides of the bowl.

  5. Fold in blueberries (add more or less depending on your taste).

  6. Pour mixture into sheet cake pan and bake for 35 minutes.

  7. For the icing, combine almond milk and vanilla in a small saucepan and heat until warm. Add confectioners’ sugar and whisk until combined.

  8. Pour the glaze over the hot cake when it comes out of the oven (this is not what you’d usually do in baking, but I’m using the Texas Sheet Cake method).

  9. Let cake cook in the refrigerator and enjoy!