Blueberries, coconut and yogurt cake

popsiclesociety

4 years ago

Hello my dear readers,

And since this week, we’ve discussed about the blueberries, let’s try today a very simple but delicious recipe.

Ingredients for a medium loaf pan or plumcake mold (size 21.5 x 11.5 x 5.5cm)

250 g flour
160 g sugar
130 g natural low fat yogurt
60 g sunflower oil
2 eggs
2 tablespoon of coconut flour
zest from 1 lemon
16 g baking powder
125 g fresh blueberries
a pinch of salt

How to do it:

Start by sifting the flour and the baking powder together.

In a bowl whisk the eggs with sugar using electric whisk until fluffy, then pour the oil, yogurt, the lemon zest, coconut flour and a pinch of salt, whisking continuously.

Gently add the sifted flour and baking powder to the eggs, mixing them with a wooden spoon.

Flour the blueberries and pass them in a colander to eliminate excess flour if needed; then add them to the mix, mixing briefly so as not to crush them.

Pour the mixture into a previously buttered and floured plumcake mold and bake at 180 degrees (preheated oven) for about 35-50 minutes depending on the oven.

Do the toothpick test to check if it’s done. Insert it into the center of the cake, and if come out clean, with no streaks of batter but maybe only a few small crumbs then your cake is done.

Cool the blueberries, coconut and yogurt cake on a wire rack before serving.

Enjoy it!

It is so moist inside but with a wonderful crust on top!

Perfect for breakfast but also for an afternoon tea but also any time of the day like in my case 🤪