Lemon Blueberry Drizzle Cake

When I was lucky enough to still have my British grandmother alive, I would go over to visit her every Friday afternoon for tea time and puzzles and a chat. She always had some home-baked treats waiting for me. This recipe is a plant-based spin on her lemon blueberry drizzle cake: a classic English tea time treat.


1 cup white whole wheat flour
1/2 cup almond flour
1 tsp baking powder
1/2 tsp salt
1/2 cup canola oil
3/4 cup brown sugar
1 flax “egg” (mix 1 tbsp ground flax + 2 1/2 tbsp water in the fridge for 5 minutes)
2/3 cup soy milk
2 whole lemons (1 1/2 tbsp squeezed juice + 2 tsp grated zest)
1 cup frozen blueberries

1 cup icing sugar
1/2 cup orange or lemon juice


In a small bowl, mix the flours, baking powder, and salt. In a separate larger bowl, mix the canola oil, brown sugar, flax “egg”, soy milk, lemon juice and zest. Beat the wet ingredients with a whisk until they’re foamy.

Gradually add the dry ingredients to the wet ingredients and mix until there are no lumps. Then gently fold in the frozen blueberries.

Pour into a parchment-lined loaf pan, add a few extra blueberries on top if you like, then bake at 350F for 55-60 minutes until the top is golden and a knife inserted into the middle of the cake comes out clean.

While the cake is baking, mix the icing ingredients together until they’re nice and smooth. As soon as the cake comes out of the oven, use a chopstick to poke holes into the cake and then drizzle the icing all over the top and sides of the cake.

Enjoy a lovely slice of your lemon blueberry drizzle cake with a good cup of English tea or a cold glass of soy milk. Have a wonderful day! 🤗


And now for today’s mindfulness insight: it’s a good reminder that whenever people are being unkind or less than wonderful to us, it is only because they are in some kind of pain themselves. If I can generate compassion inside myself for their suffering, I am more likely to appreciate their struggle instead of reacting and getting angry with them.

We all want to be wonderful to each other. Sometimes we’re just too caught up in our own pain to be able to do that. My grandma was remarkably tolerant about other people’s emotions, and I keep trying to learn from her.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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