Lemon & Blueberry Cake
photo by kisalarisa01
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
1 1
- Serves:
- 4
ingredients
- 3 eggs
- 110 g coconut sugar crystals
- 140 g almond meal or 140 g almond flour
- 14 g coconut flour
- 2 teaspoons baking powder
- 1 lemon, juice and zest of, small
- 100 g fresh blueberries (or if frozen thaw before)
- 185 g Greek yogurt
directions
- . Preheat the oven to 180 degrees Celsius.
- 2. Line a 20 cm round cake tin with baking paper.
- 3. In a bowl add the eggs and coconut sugar and mix with a hand mixer until light in colour.
- 4. Add the almond meal, coconut flour, baking powder, zest and juice of the lemon, and the yogurt and mix well until smooth.
- 5. Transfer the mixture into the cake tin.
- 6. Sprinkle the blueberries over the top as evenly as possible (but don't press them down into the batter until they disappear).
- 7. Bake for 50 minutes, until risen and golden and cooked through.
- 8. Remove from the oven and cool slightly before removing from the tin.
- Tip: This cake will keep for several days in an airtight container kept in the fridge.
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