So my Dad loves lemons and blueberries too and since he has enjoyed my lemon yoghurt cake and my roasted blueberry cupcakes, I thought I’d do something which combined the two flavours together. I found the recipe whilst browsing Chocolate Covered Katie and you can find the link near the bottom of this post.
So first you’ll want to grease and line your tin. Katie made her cake in a 9.5 inch tin but I only have an 8 inch tin. I don’t think it made a difference despite the fact that my cake was obviously a bit deeper than hers as the cooking time was the same. Anyway, I hate lining cake tins but I did for this recipe because of the difference in recommended size and the one I finally used.
To make the cake, you need to mix together all of the wet ingredients and the flaxseed. It is very strange using these recipes and baking without butter or eggs because it never looks like a cake will come out of it but it does eventually work out!
Then combine all of the dry ingredients in a separate bowl. Try to make it so that the blueberries are evenly distributed through the mixture. Take care not to burst the blueberries as you mix them too. I did so they had to be removed from the mix (and disposed of appropriately, like in your mouth, but whatever works for you).
Add the wet mixture to the dry mixture and fold through with a metal spoon or spatula, taking care again not to burst any of the blueberries. Ooh doesn’t it yummy?
Pour the batter into your prepared tin then bake for 45-50 minutes, but as always it depends on your oven. I’m just about getting used to the oven I’m using currently so I am tending to bake at a higher temperature than stated in the recipes but it’s up to you of course.
Leave in the tin for a little while to cool then take out of the tin and leave to cool on a wire rack. I love that you can see some of the blueberries peeking through and I love the gorgeous golden brown colour the cake turned. I wonder if that was the higher temperature of the oven but who cares? It looks fab!
Make the icing by mixing together the ingredients you can see below. I love the little mini pots of honey and jam you can buy in the supermarket these days. It means you can try various flavours without spending too much money which is helpful when you want to experiment like me!
Once the ingredients are mixed together, you do get a fairly runny mixture which was slightly annoying as I wanted it to set. Perhaps I needed to use full fat Greek yoghurt rather than low fat. I’m sure that’s where I’ve gone wrong before when I’ve made cream cheese frosting. Add your honey to taste, I ended up using a little bit more than a teaspoon.
Pour the icing over the top of the cake to serve and voilá, there you have your lemon and blueberry cake with Greek Yoghurt frosting. Yummy!
I can absolutely attest to the deliciousness of this cake most definitely! It was beautiful, there was a lovely balance between the flavours of the lemon and blueberry and it didn’t feel like they were overpowering each other either. The texture of the cake wasn’t quite dense but it was almost pudding like. Perhaps that’s the absence of eggs maybe? It was still one of my favourite bakes, a it has everything – taste, smell and rise too. Give it a go yourself!
Here’s a list of ingredients and method for those that prefer. I got this recipe from Chocolate Covered Katie, the healthy dessert blog I found the fudgy brownies and peanut butter cookies from. I made some changes which you can see if you click the link above. I’ve never used spelt flour before and this recipe recommended using all spelt flour but I didn’t want to take that risk so I split it with normal self raising. I also used olive oil instead of coconut or veg and I used a little more flaxseed than stated. I don’t think any of these changes were detrimental to the final bake but the link is there for those that want to stay true to the recipe.
Ingredients for the cake
- 180ml milk (your choice, I used skimmed as that’s what I had)
- juice of one lemon
- 115g yoghurt (I used Onken fat free natural yoghurt)
- 10g flaxseed
- zest of one lemon
- 1 tsp vanilla extract
- 30ml mild olive oil
- 200g self raising flour
- 50g spelt flour
- 150g caster sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 200g blueberries
Ingredients for the icing
- 170g Greek yoghurt (I used Total 0% Greek yoghurt)
- 60g icing sugar (plus an extra three tbsp trying to thicken it up!)
- 1-2 tsp honey (your choice)
- Preheat the oven to 200º then grease and line a baking tin (mine was an 8 inch one).
- In one bowl, combine the milk, lemon juice, yoghurt, flaxseed, lemon zest, vanilla and oil, mixing well to fully incorporate everything.
- In a separate bowl, sift in the two flours, salt and baking powder then add the caster sugar and blueberries. Mix well.
- Add the wet ingredients to the dry ingredients and fold in, making sure everything is combined well.
- Pour the batter into the prepared tin and bake for 45-50 minutes, until the cake is golden brown and a toothpick/skewer inserted comes out clean.
- Cool in the tin for 10-15 minutes, then remove from the tin and leave on a wire rack to cool completely.
- To make the icing, mix together the yoghurt, icing sugar and honey to taste.
- Drizzle over the top of the cooled cake and serve.