Lemon and Blueberry Cake (GF, low fat, reduced sugar)
Ingredients
Cake:
- 50g (¼ cup) brown sugar
- 3 eggs (medium)
- 2 tbs honey
- 3 tbs lemon juice
- 1 tsp vanilla extract
- 60ml (¼ cup) Greek yoghurt
- 60ml (¼ cup) vegetable oil
- 140g (1 cup + 1 tbsp) gluten free flour blend (see note 1)
- 1 tsp baking powder
- ½ tsp baking soda
- 75g (¾ cup) blueberries (see note 2)
Glaze:
- 1 tbs lemon juice
- 1 tbs icing sugar
Instructions
Cake:
- Pre-heat the oven to 175°C (350ºF).
- Whisk the sugar and eggs together until light and fluffy.
- Add the honey, lemon juice, vanilla, yoghurt and oil, and beat until smooth.
- Sift the flour, baking soda and baking powder together and add to the wet ingredients, stirring well.
- Lastly, gently stir in the blueberries (see note 2).
- Pour into a prepared loaf tin - mine was 25cm x 12cm (9¾" x 4¾") and bake for around 30-40 minutes until an inserted skewer comes out clean. If the top is browning too quickly, just place a sheet of foil over the top.
- Leave to cool in the tin for a while, then turn out onto a wire rack.
Glaze:
- While still warm, mix the sugar and lemon juice for the glaze.
- With a knife, gently poke holes in the top of the cake and pour the glaze over. Slice and serve. Enjoy!
Notes
This recipe was originally created for my former blog, The Culinary Jumble. The recipe, post and images have all been updated slightly since then.
- The original recipe called for gluten free flour. However, if you'd like to use spelt or regular flour instead, just do a straight swap.
- I used frozen blueberries, but you can use fresh. Alternatively, use another kind of berry (raspberries or blackberries would be awesome).
