Indulge in the delightful fusion of lemon and blueberries with this Lemon Blueberry Yogurt Cake, a heavenly dessert that’s both gluten-free and free from added sugars. This cake marries the tangy zest of lemon and the sweet, bursting flavors of blueberries, all held together with a tender, moist base made from rice and almond flours. The addition of Greek yogurt not only enhances the texture, making it incredibly soft and moist, but also infuses each slice with a rich, creamy flavor that perfectly complements the fruitiness of the berries.
Why You’ll Love This: This cake is a guilt-free treat ideal for those monitoring their sugar intake or anyone following a gluten-free diet. It’s packed with wholesome ingredients that offer a nutritious alternative without sacrificing taste. The natural sweetness of monk fruit and the bright, citrusy notes of lemon make each bite refreshingly light. The blueberries add a lovely pop of color and a juicy flavor that’s sure to please any palate.
Perfect Occasion: Serve this Lemon Blueberry Yogurt Cake at your next brunch, afternoon tea, or as a healthy dessert option at family gatherings. It’s particularly perfect for spring and summer events, where its zesty and refreshing flavors can truly shine. It’s also an excellent choice for birthday celebrations or any festivity where a lighter, more health-conscious cake is desired.
Decoration Tips: Top this beautiful cake with its lemon-infused Greek yogurt frosting and garnish with additional fresh blueberries and lemon zest for a vibrant finish. A few edible flowers or mint leaves can add a touch of elegance, making it as stunning to look at as it is delicious to eat.
Ingredients:
- For the Buttermilk:
- 1/4 cup of milk
- 1 teaspoon of lemon juice
- For the Cake:
- 3 eggs
- 80 grams of Greek yogurt
- 90 grams of rice flour
- 113 grams of fresh blueberries
- 55 grams of almond flour
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 25 ml of mild olive oil
- 80 grams of monk fruit sweetener
- For the Topping:
- Zest of 1 lemon
- 3/4 cup of Greek yogurt
- 1/2 teaspoon of vanilla extract
- 2 tablespoons of honey or sweetener to taste
Instructions:
- Prepare the Buttermilk:
- Mix the milk with lemon juice and set aside for 5 minutes to thicken.
- Make the Cake:
- Preheat your oven to 180°C (356°F). Grease and line a 16 cm x 7.5 cm cake mold with parchment paper.
- In a large bowl, whisk together eggs, Greek yogurt, olive oil, vanilla extract, and monk fruit sweetener until smooth.
- Sift in the rice flour, almond flour, and baking powder, mixing until just combined.
- Fold in the fresh blueberries and prepared buttermilk.
- Pour the batter into the prepared mold.
- Bake the Cake:
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Topping:
- Mix the Greek yogurt with lemon zest, vanilla extract, and honey or sweetener until smooth.
- Spread or dollop over the cooled cake.
- Serve:
- Garnish with additional blueberries and lemon zest if desired.
- Enjoy a slice of this refreshing, nutritious Lemon Blueberry Yogurt Cake with family and friends.
This Lemon Blueberry Yogurt Cake is a tasteful, health-conscious dessert that’s sure to captivate and satisfy with its delightful flavors and wholesome ingredients.
