After seeing that you like the Flourless Orange Cake I did a couple weeks ago, I thought it was time for another delicious and healthy cake. This Blueberry Lemon Cake is one of my favourites. I’ve made it countless times because it is super quick and I always have the ingredients on hand. It has a moist and airy texture that make it difficult to eat a piece. I hope you like it and it becomes as popular as the last sweet post.
The first time I tried baking with blueberries started with this recipe. I wasn’t sure what would happen to them in the oven but I thought it should be ok. I thought, if blueberry muffins are so good this cake will be fine. I wrote this recipe based on my mum’s everyday yogurt sponge cake recipe. However I made some changes and baked it a couple of times until I found out the right quantities of each ingredient.
It is a very simple baking exercise to start making your own cakes and make then healthier and with rich ingredients. This blueberry lemon cake has spelt and regular flour, eggs and yogurt. You can mix them by hand, in a blender, upside down..it doesn’t matter how but it will still taste like heaven. There is no way it can go wrong if you follow the ingredient list below.
Adding blueberry and lemon to this classic recipe makes it richer in flavours. The zest of the lemon gives it an interesting texture and if you eat it slowly it has a crunchy texture which is unusual for a sponge recipes. I love it for breakfast but if I have some friends over I serve it with a spoon of Greek yogurt which is the perfect addition to this cake.
I store it in the baking tin and cover it with film and it remains moist and delicious for 5 days. Do your best with this delicious and yummy Blueberry lemon Cake and let me know how it works out or share your photos with #shoothecook on Instagram. Thank you!!
- 3 large eggs
- 1 natural yogurt (125 g), (keep the recipient to measure the other ingredients)
- 2 measures of sugar (I used brown)
- 2 measures of regular flour
- 1 measures of spelt flour
- 3/4 measure of sunflower oil
- 1 Tbsp of baking powder (1 sachet x16 g)
- 1/2 cup (125 g) of fresh blueberries (or defrosted), keep a few more to serve
- 1 lemon, juice and zest
- Preheat the oven to 180º. Line a 15x12cm cake tin with greaseproof paper.
- Beat the eggs in a large bowl, add the yogurt and mix with a manual or electric whisk. Clean the yogurt cup so you can measure the rest of the ingredients.
- Stir in the sugar using the yogurt cup and mix. Then add the flour and blend for a few seconds. Pour in the oil and mix until you get a smooth mixture.
- Stir in the baking powder and blend until combined.
- Spoon the mixture into the prepared tin. Bake in the preheated oven for 40'. Have a look after 30' and if it is too brown cover the top with a piece of parchment paper and bake it for another 10'.Leave to cool in the tin.
- To serve, cut into slices and add a spoon of natural yogurt on top. Sprinkle the plate with some remaining blueberries. It'll look gorgeous.
- *You can reduce the amount of sugar by 1/2 cup, it will be less sweet but still delicious.
- *If you don’t have spelt flour, don’t worry you can substitute it for plain flour. But don't do it the opposite way because too much spelt flour can make a cake a bit dry.
- *If you run out of lemons, you can substitutee for a lemon yogurt.
If you are a blueberry addict and still have some leftover, this is a super refreshing drink recipe: Blueberry Green Smoothie. Give it a try!
Wherever the words “healthy” and “cake” can be found together, I. Am. IN. This looks amazing!
What is a measure? Do you mean a cup? Thanks.
Hi, sorry it may not be very clear. In this recipe I measure most of the ingredients using the recipient of the yogurt that is a standard yogurt of 125g. Then when it says cup it means the typical cup of 250ml to measure things. Thanks a lot, Laura