Lemon Blueberry Yoghurt Tea Cake
Servings: 1 loaf cake
The classic combination of blueberry and lemon is so perfect in this moist yoghurt cake. It’s super easy to make and delicious with a cuppa.
Ingredients
- 2 egg/s
- 120 g natural, Greek or coconut yoghurt - or Greek yoghurt (½ cup)
- 80 ml macadamia nut oil - or melted butter or olive oil (¼ cup)
- 170 g rice malt syrup, honey or maple syrup (½ cup)
- 1 lemon/s - zest and 3 tbsp juice
- 1 tsp vanilla - extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 200 g white spelt flour (1 ¾ cups)
- 100 g blueberries (1 cup approx.) fresh (can also use frozen but do not defrost)
Instructions
- Preheat the oven to 170°C/340°F (fan forced). Line a 23cm x 13cm loaf tin with baking paper.
- In a food processor or mixing bowl beat the eggs, yoghurt, oil, sweetener, lemon juice and zest and vanilla until well combined. If using a Thermomix, 30 seconds speed 3.
- Add the baking powder and soda and sea salt and mix for 5 seconds to just combine. For the Thermomix 5 seconds, speed 4.
- Fold in the flour until just combined. Don't over mix it, just combine gently. For the Thermomix lid locked flour symbol for 2 rotations. Then gently fold in three quarters of the blueberries.
- Pour into your lined baking tin, top with the remaining berries and bake for 45 minutes or until firm in the centre.
- Allow to cool on a wire rack.
Serve
- As is or with fresh double cream.