INGREDIENTS
360 mls
non-dairy milk
120 mls
lemon juice
360 gs
flour
1 tbsp
baking powder
1 tsp
baking soda
300 gs
sugar
1 tsp
salt
3/4 cup
oil
1 tbsp
vanilla extract
1 tbsp
lemon zest
400 gs
blueberries
100 gs
sugar
1
juice of lemon
225 gs
butter
225 gs
vegan cream cheese
240 gs
powdered sugar
2 tbsps
lemon juice