How to make
Sift the flour with the baking powder and salt.
Sprinkle the blueberries with 1 tbsp. of flour and stir. They are set aside.
In a deep bowl pour the sugar, pour the oil, both types of milk, 3 tbsp. of lemon juice, add lemon peel and vanilla. Mix everything well.
The sifted flour is added to the liquid mixture and mixed until a homogeneous mixture is obtained.
Finally, add the blueberries and stir to mix everything well.
Pour the mixture into a greased and floured cake pan or baking pan.
The sponge cake is baked in a preheated oven at 340°F (170 degrees) until it's fully baked.
When the blueberry sponge cake is ready, leave it in the cake pan for at least another 10 minutes before removing it. Allow it to cool completely before pouring over the glaze and cutting it.
For the sponge cake glaze, to 1 tbsp. of lemon juice, the powdered sugar is added little by little and it is stirred until it dissolves and thickens enough to become a glaze, but it shouldn't be too thick to spread.
The vegan lemon sponge cake with blueberries is a lovely lean cake. A ball of vegan ice cream can be served with it.
