Gâteau au citron et bleuets Sans Gluten


1 packet

Lulubelle Vanilla Cake Mix


eggs/flax egg (see package for instructions)

1/3 cup

vegetable oil

2/3 cup

milk or oat milk

3 cases

lemon zest

2 cases

lemon juice

2½ cups

fresh blueberries


1. Preheat the oven to 350 F..

2. Grease and flour two 7-inch cake pans.

3. Beat together for 5 minutes at medium speed all the ingredients except the zest and the blueberries.

4. Stir in lemon zest and blueberries.

5. Pour into prepared pans and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.


1 cup

butter or vegan butter

1 cup

dietary fat or vegan equivalent

6 cups

icing sugar

1 case

pure vanilla extract

1 pinch


2 cases

milk or oat milk


Lulubelle yellow food coloring


1. Beat butter and shortening together on medium-high speed until fluffy, about 5 minutes.

2. Add icing sugar, 2 cups at a time, beating well between additions.

3. Add vanilla, salt and milk. Beat until desired consistency is reached, adding more milk if necessary.

4. Form a paste with the yellow food coloring and 1 teaspoon of water and add to the frosting. Beat until desired color is reached.

(You can freeze the remaining frosting for another time)



½ cup


1 bedroom

lemon juice

2 cases



Lemon zest and lemon slices to garnish


1. Roll the blueberries in the lemon juice, then the sugar.

2. Freeze for 1 hour

3. Frost the cake as desired and garnish with sweet blueberries, lemon zest and lemon slices.

Good tasting

Recipe courtesy of Lulubelle & Co

* For my part, I always use a good olive oil in my cakes, for its contribution to health. In this recipe, the oilLemon-infused olive oil goes wonderfully well with vanilla to flavor the cake.


Leave a comment

All comments are moderated before posting