How to prepare it


In a large bowl mix together 440g flour (everything but a tablespoon), 300g sugar, the baking powder and baking soda. In a smaller bowl, mix together the plant milk, melted butter, yogurt, lemon zest, lemon juice and vanilla extract.
Fold the wet ingredients into the dry ingredients slowly making sure there are no clumps.

On the washed and dried blueberries, add the remaining flour (10g or a little less than a tablespoon) and mix with your hands so that the blueberries will be covered completely. Fold the blueberries into the cake mix then split the batter into two round cake tins lined with parchment paper. Bake in the preheated oven at 180°C for 30-35 minutes. Once baked. set aside to cool at room temperature.

Add the vegan double cream to a large bowl and mix at high speed until thick, gradually adding 100g of sugar.  Add the vegan cream cheese and blueberry jam and fold everything together. More sugar can be added for sweetness.

Wash the lemon and slice it thinly. In a small pot, add 50ml of water and 100g of sugar then add the lemon slices in, cooking until slightly translucent.

Start layering the cake, adding 1.5cm of the blueberry frosting in between sponges and saving the rest for covering the cake.

Decorate with the candied lemon slices, blueberries, lemon zest and flowers.

Enjoy!