I must be tired, because in all honesty I had to check my calendar to confirm the day of the week today lol. If you’re swamped with life right now, then quick and easy concept will be your saving grace! Within the past few years I’ve gravitated away from smoothies, but even having said that, I always have fresh bananas on hand to throw into recipes. They seamlessly add moisture and can even serve as an egg replacer in recipes at times.
What’s funny is, I never use fresh bananas as they always go bad, but make for the perfect banana bread concept or natural sweetener to recipes. The longer they sit and ripen, the more natural sugar content they have. Since I cook full time, I try to reduce the added sugar content in every recipe and bulk up the fruit. At least with fruit you’re obtaining beneficial properties rather than processed sugar that’s just, sugar.
If you know anything about my preferences, I love all things fruit forward versus chocolate, and all things lemon and lime. With a handful of blueberries on the verge of spoiling and bananas that were way overdue, this recipe for Lemon Blueberry Cake was a no brainer!
What I love about this recipe, is everything! It involves a handful of ingredients, affordable, minimal sugar, packs fruit, notes of lemon, is buttery soft, has a cake like texture, aesthetic appeal, perfect or any season and can be topped with icing if you want more sweetness!
If you love staple recipes that don’t disappoint, you have to try this classic recipe for vegan Lemon Blueberry Cake!!
Why this recipe is great:
Uses bananas versus eggs
Has aesthetic appeal