Blueberry Lemon Cake
with Greek Yoghurt Glaze

Apr 26, 2017
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Yes, I realise it’s not Summer yet and berry season has yet to come. Luckily however, frozen berries are in season all year long. Also, they are the most affordable way of getting your hands on organic berries, since the frozen version is a lot cheaper. Some might argue that the flavour isn’t just as good as you would have with fresh ones and I kind of agree; but they are great for cooking. They’re also great for smoothies, especially since they can be added frozen, but that’s another story.

This cake is not at all fancy and pretty easy to put together. It’s also not the sweetest of cakes; so if you, like me, are into the low sugar version of sweet stuff, then this cake is for you. It’s also for you if you’re into the poppy seed, lemon & berries combo. So, while it’s still dessert and I’m not going to call it low fat or low calorie because well, it’s not, I’m going to say that thanks to the blueberries, a slice of this cake will still be providing you with a nice dose of Vitamin C.

Did I mention it’s super easy to make? Get the recipe below and do let me know how it turned out if you decide to make it. Oh, and if you wanna go gluten-free with it, just add another 150g ground almonds instead of the flour. Additionally, feel free to substitute ingredients as you like, perhaps you’d rather use regular or brown sugar instead of coconut. Also, the yoghurt glaze is totally optional and this cake still tastes wonderful without any.

Blueberry Lemon Cake with Greek Yoghurt Glaze

150g/1¼ cups flour

250g/1¾ cups almonds, ground in a blender or food processor until it becomes flour

½ tsp fine sea salt

1 tsp baking powder

tsp baking soda

50g/1.7 oz poppy seeds

Zest from one large lemon

150g/¾ cup coconut oil, melted

150g/¾ cup coconut sugar

3 eggs

250g blueberries (thawed if frozen)

Juice from one large lemon

1 tsp pure vanilla extract

250g/1 cup full fat Greek Yoghurt

2 Tbsp honey

Preheat your oven to 180C/350F. Grease a 20cm/9 in. springform pan with coconut oil and line the bottom with baking paper.

In a medium bowl, mix together flour, ground almonds, salt, baking powder, baking soda, poppy seeds and lemon zest. In a small bowl, add 150g blueberries along with juice from one lemon.

In the bowl of your stand mixer or with the aid of a handheld mixer, beat coconut oil and sugar until creamy, for about 5 minutes. Next, add the eggs, beating well after each addition. Dump the flour mixture in and mix with a spatula until well combined. Next, add the blueberry, lemon juice and vanilla extract and mix to combine. Pour into your springform pan, smooth top with a spatula and bake in the oven for 30-40 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 30 minutes before removing the ring.

While the cake cools, make the glaze by mixing the yoghurt with the honey. Keep in the fridge until using. When the cake has cooled completely, transfer to a serving platter, cover with the glaze and sprinkle with remaining berries. Serve right away or refrigerate. This cake keeps for up to 3 days if stored in the fridge.

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