Lemon & Blueberry Cake Recipe
Are you looking for a recipe for a light, healthy and incredibly soft summer cake?
Do you like a combination of lemon sourness mixed with the sweetness of coconut and blueberries?
Look no more!
You need to try this cake, trust me. It is quick & easy to prepare, so delicious and perfect now in summer.
Talking about it, I can imagine how amazing it must be with an iced coffee!
Ingredients:
100g oats/oat flour
20g coconut flour
30g vanilla protein
150g natural yoghurt/skyr
20-30ml water
15g coconut oil
2 eggs
Juice from half of a lemon
Zest from half of a lemon
150g blueberries (fresh work better than frozen in this case)
Baking powder
Topping:
150g natural yoghurt/skyr
(Any additional sweetener/honey if needed)
150g blueberries
20g pecan nuts
Mix together dry & wet ingredients and add blueberries as the last step to avoid smashing them. If the mixture seems too thick add a little bit more water. Transfer into a baking tray (I use 18cm) and bake for about 30 minutes at 180 degrees Celcius.
Once baked, let it cool down and then add toppings. The cake is delicious straight away but if you keep it rest in a fridge for a few more hours it gets even better!
Nutrition information for the whole cake:
1331 kcal
Protein: 92.3g
Carbs: 111.1g
Fat: 54.1g
I told you it is easy and quick to prepare. It is just a shame it always disappears so quickly and I have to make sure I eat my portion before someone else does!
Let me know if you liked this cake and if you enjoyed it on its own or with a lovely iced coffee, sat outside & enjoying the sun.
