Didi Ananda Devapriya: Yoga and Meditation Teacher in Romania

Blueberry Lemon Cake

This Blueberry-Lemon Cake is an eggless, sattvic vegetarian dessert. The tartness of lemon enhances the flavor of blueberries, and the sour cream adds a luscious texture. It is the chemical reaction between the baking soda and acidic lemon and vinegar that causes the cake to rise and maintain a fluffy, light texture.  As all of those of us who made baking soda volcano experiments as kids may remember, this chemical reaction is relatively short lived, so the cake must enter directly into a hot oven after adding the vinegar, at the very end, when all of the other ingredients have been added. It is possible to change the type of berry used to vary the flavors – for example replacing the blueberries with raspberries and the lemon juice with orange juice and orange rind.

Dry Ingredients:


3 cups of flour

1 2/3 cup of sugar

1 teaspoon baking poweder

2 teaspoons baking soda

1 teaspoon salt


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