Indulge in the perfect balance of citrusy zest and juicy blueberries with our Lemon Blueberry Yogurt Cake. Served in a loaf, this moist and flavorful delight is a harmonious blend of almond flour, Greek yogurt, and freshly grated lemon zest. A treat for any occasion, this cake serves 12 and will captivate your taste buds with every bite. Let's dive into the world of baking and create a cake that's delicious and a joy to share!
Preparation Time: 15 minutes
Cooking Time:55 minutes
Equipment You'll Need:
Loaf Tin:Â Essential for baking and shaping the Lemon Blueberry Yogurt Cake.
Baking Paper:Â Line the loaf tin with baking paper to prevent sticking.
Medium-Sized Bowl:Â For combining dry ingredients such as almond flour, baking powder, baking soda, salt, and lemon zest.
Whisk:Â To whisk together melted coconut oil, egg whites, vanilla extract, and coconut sugar for the wet ingredients.
Spatula:Â Handy for folding blueberries into the batter and spreading it evenly in the tin.
Wire Rack:Â Used for cooling the cake after baking.
Measuring Spoons:Â Precise measurements for ingredients like baking powder, baking soda, and coconut sugar.
Measuring Cups:Â For accurate measurements of ingredients like almond flour, Greek yogurt, lemon juice, and almond milk.
Citrus Zester or Grater:Â To grate fresh lemon zest for that citrusy flavor.
Citrus Juicer:Â For freshly squeezed lemon juice.
Oven: Preheat to 350°F (180C) for baking the cake.
Air-Tight Container:Â For storing the cake on the countertop.
Nutrition Information (per serving): Serves 12
Calories: 154
Protein: 5g
Fats: 3g
Carbs: 27g
Fiber: 5g
This one is light on the calories. Try it out and share! For more winter-inspired recipes, Members can check out this month's Full Recipe Pack.
Your List of Ingredients - Serves 12
11.2 oz. (330g) almond flour
1½ tsp. baking powder
¾ tsp. baking soda
½ tsp. salt
3 tbsp. freshly grated lemon zest
1 tbsp. coconut oil, melted
3 egg whites, room temperature
1 tbsp. vanilla extract
1 tsp. coconut sugar
6.3 oz. (180g) non-fat Greek yogurt
4 fl oz. (120ml) freshly squeezed lemon juice
5 fl oz. (150ml) unsweetened almond milk
7.4 oz. (210g) blueberries
Step 1: Preheat and Prepare
Preheat the oven to 350°F (180C). Line a loaf tin with baking paper.
Step 2: Combine Dry Ingredients
In a medium-sized bowl, combine almond flour, baking powder, baking soda, salt, and freshly grated lemon zest. Stir to combine.
Step 3: Prepare Wet Ingredients
In a separate bowl, whisk together melted coconut oil, egg whites, vanilla extract, and coconut sugar. Add Greek yogurt to this mixture and stir until smooth. Incorporate lemon juice and 2 tablespoons of almond milk.
Step 4: Mix Wet and Dry Ingredients
Alternating, add the flour mixture and the remaining almond milk to the wet ingredients, starting and ending with the flour mixture. Stir until just combined, adding the flour mixture in three equal portions.
Step 5: Add Blueberries
Reserve 2 tablespoons of blueberries. Gently fold the remaining berries into the batter using a spatula.
Step 6: Bake to Perfection
Spread the batter evenly into the prepared tin. Delicately press the reserved blueberries into the top.
Bake for 45-55 minutes or until the top is firm to the touch and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 8: Store and Enjoy
Store the cake in an airtight container on the countertop for up to 5 days.
Now it's your turn!
This Lemon Blueberry Yogurt Cake is not just a treat for the taste buds; it's a celebration of flavors and textures. With the freshness of lemon zest, the richness of almond flour, and the burst of blueberries, it's a delightful creation to share with friends and family. Try it out, share your thoughts in the comments, and tag us on social media @fitandnu with your creations. For more flavorful recipes, stay tuned and explore our related posts.
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