Name: Blueberry Hut Cake
Yield: One 9×13-inch cake
Cuisine: Vegan
Ingredients: 3 cups all-purpose flour; 1½ cups granulated sugar; 2 tsp baking soda; 1 tsp salt; 2 cups water; ⅔ cup vegetable or canola oil; 2 tbsp apple cider vinegar; 2 tsp vanilla; 1 tbsp lemon juice; 2 cups frozen blueberries, do not thaw; 1 tbsp flour for tossing with blueberries; 1½ cups powdered sugar (optional glaze); 2–3 tbsp lemon juice (optional glaze); 1–2 tbsp water, as needed (optional glaze)

INGREDIENTS

One 9×13-inch cake

Cake

3 cups all-purpose flour
1½ cups granulated sugar
2 tsp baking soda
1 tsp salt
2 cups water
⅔ cup vegetable or canola oil
2 tbsp apple cider vinegar
2 tsp vanilla
1 tbsp lemon juice
2 cups frozen blueberries, do not thaw
1 tbsp flour for tossing with blueberries

Optional lemon glaze

1½ cups powdered sugar (optional glaze)
2–3 tbsp lemon juice (optional glaze)
1–2 tbsp water, as needed (optional glaze)

METHOD

Make it

1
Heat oven to 350°F; grease or parchment-line a 9×13-inch pan.
2
Whisk flour, sugar, baking soda and salt. Separately combine water, oil, vinegar, vanilla and lemon juice. Add wet to dry and stir just until combined.
3
Toss still-frozen blueberries with 1 tbsp flour, then gently fold into batter without overmixing.
4
Spread in pan; bake 35–45 minutes. Test cake away from a berry; toothpick should come out clean or with a few moist crumbs. Cool completely.
5
Leave plain, dust with powdered sugar or add the optional lemon glaze.

Cooking notes

Use frozen blueberries without thawing; canned blueberries are not the recommended substitution.
The optional glaze has listed quantities but no separate mixing directions in this source.
Hut-inspired recreation, not an official or kitchen-tested recipe.

Serving suggestions

Cut into squares.