Bright lemon zest and juice run through every layer of this cake, cutting through the sweetness and keeping things tasting fresh rather than heavy. Juicy blueberries get tossed in a bit of flour before folding into the batter, so they stay suspended throughout instead of sinking to the bottom. The crumb bakes up soft and tender thanks to a flax-based binder standing in for eggs, giving you that classic bakery texture in every slice. A thick, fluffy frosting gets swirled with more lemon juice and zest, then spread generously between the layers and over the top and sides for a bakery-style finish. Fresh blueberries and curls of lemon zest on top make it as pretty as it is easy to slice into. This one is a genuinely solid pick for a dairy free celebration cake, no matter the occasion.
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Stir together the ground flaxseed and 6 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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