Lemon Blueberry Yogurt Cake

Name: Lemon Blueberry Yogurt Cake Recipe
Yield: 10
Ingredients: Lemon Blueberry Yogurt Cake; Inspired by: Raspberry Coffee Cake; 3/4 cup milk of choice; 1/4 cup lemon juice; 1/2 cup plain yogurt (I used SoDelicious coconutmilk yogurt) (115g); 1 tbsp ground flax (5g); 1 1/2 tbsp lemon zest (important); 1 tsp pure vanilla extract (6g); 3 tbsp coconut or veg oil (30g); 2 cups spelt flour all-purpose or Bob�s gf (250g); 2/3 cups xylitol or sugar (or sucanat) (130g); 4 tsp baking powder; 1 tsp salt; 1/16 tsp pure stevia or 2 extra tbsp sugar (or 2 NuNaturals packets); 1 cup blueberries (140g); 1/3 cup more blueberries (50g); Preheat oven to 350 F and grease a 9 1/2-in springform pan. Combine first 7 ingredients (the flax too) and whisk then set aside. In a separate measuring bowl combine all remaining ingredients except the final 1/3 cup blueberries and stir well. Pour wet into dry and stir until evenly combined (don�t overmix). Pour the batter into the prepared pan then sprinkle the remaining blueberries on top. Bake 45-50 minutes or until a toothpick inserted in the center comes out relatively clean. Cool in the pan on a wire rack 15 minutes then remove the sides of the pan. Makes 10 servings. The icing in the photos is actually just plain yogurt! (I used SoDelicious coconutmilk yogurt.)

Number of Servings: 10

Ingredients

Lemon Blueberry Yogurt CakeInspired by: Raspberry Coffee Cake3/4 cup milk of choice1/4 cup lemon juice1/2 cup plain yogurt (I used SoDelicious coconutmilk yogurt) (115g)1 tbsp ground flax (5g)1 1/2 tbsp lemon zest (important)1 tsp pure vanilla extract (6g)3 tbsp coconut or veg oil (30g)2 cups spelt flour, all-purpose, or Bob�s gf (250g)2/3 cups xylitol or sugar (or sucanat) (130g)4 tsp baking powder1 tsp salt1/16 tsp pure stevia, or 2 extra tbsp sugar (or 2 NuNaturals packets)1 cup blueberries (140g)1/3 cup more blueberries (50g)Preheat oven to 350 F, and grease a 9 1/2-in springform pan. Combine first 7 ingredients (the flax too) and whisk, then set aside. In a separate measuring bowl, combine all remaining ingredients except the final 1/3 cup blueberries, and stir well. Pour wet into dry and stir until evenly combined (don�t overmix). Pour the batter into the prepared pan, then sprinkle the remaining blueberries on top. Bake 45-50 minutes, or until a toothpick inserted in the center comes out relatively clean. Cool in the pan on a wire rack, 15 minutes, then remove the sides of the pan. Makes 10 servings. The icing in the photos is actually just plain yogurt! (I used SoDelicious coconutmilk yogurt.)

Directions

eheat oven to 350 F, and grease a 9 1/2-in springform pan. Combine first 7 ingredients (the flax too) and whisk, then set aside. In a separate measuring bowl, combine all remaining ingredients except the final 1/3 cup blueberries, and stir well. Pour wet into dry and stir until evenly combined (don�t overmix). Pour the batter into the prepared pan, then sprinkle the remaining blueberries on top. Bake 45-50 minutes, or until a toothpick inserted in the center comes out relatively clean. Cool in the pan on a wire rack, 15 minutes, then remove the sides of the pan. Makes 10 servings. The icing in the photos is actually just plain yogurt! (I used SoDelicious coconutmilk yogurt.)

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user ANNEGG68.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 187.1
Total Fat: 5.0 g
Cholesterol: 2.4 mg
Sodium: 13.4 mg
Total Carbs: 32.5 g
Dietary Fiber: 1.4 g
Protein: 3.1 g

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