Refreshing Sugar-Free Lemon Cake with Blueberries

Dive into the zesty world of lemon cakes with this sugar-free version that’s bursting with the fresh flavors of lemon and the sweet, subtle hints of blueberries. Crafted with a mix of rice and oat flours and layered with a creamy ricotta and cottage cheese filling, this cake is a testament to the delight of natural sweetness. The addition of a tangy lemon layer adds a refreshing twist, making it a perfect dessert for any occasion.

Why You’ll Love This:

• Natural Sweetness: Enjoy the guilt-free pleasure of a dessert sweetened with natural syrups, catering to health-conscious tastes.
• Lemon-Blueberry Harmony: The vibrant blend of lemon and blueberries offers a refreshing and delightful taste experience.
• Creamy Texture: The ricotta and cottage cheese layer provides a smooth, creamy contrast to the zesty lemon and fruity blueberries.

Perfect Occasion:

Ideal for summer picnics, spring gatherings, or as a celebratory cake for birthdays and anniversaries. This cake is also perfect for those seeking a lighter, healthier dessert option that doesn’t compromise on flavor.

Decoration Tips:

• Blueberry Garnish: Top the cake with fresh blueberries for a beautiful, vibrant finish.
• Lemon Zest: Add grated lemon zest over the top for an extra burst of lemon flavor and a touch of color.
• Mint Sprigs: A few fresh mint leaves can add a refreshing aroma and make your cake look even more inviting.

For the Layers:

• 2 eggs
• 7 ounces (200g) of sour cream
• 10.6 ounces (300g) of mixed flour (half rice, half oat)
• 1 teaspoon of baking powder
• 2 teaspoons of lemon zest
• 5.3 ounces (150g) of blueberries
• Vanilla extract to taste
• Natural syrup or other sweeteners to taste

For the Cream:

• 10.6 ounces (300g) of ricotta
• 5.3 ounces (150g) of soft cottage cheese
• Natural syrup or other sweeteners to taste

For the Lemon Layer:

• 3.5 ounces (100g) of lemon juice
• 2.3 ounces (65g) of lemon pulp
• 1 ounce (30g) of apple puree
• 3.5 ounces (100g) of milk (0.5-2% fat)
• 0.9-1 ounce (25-30g) of cornstarch
• Natural syrup or other sweeteners to taste

Instructions:

1. Mix the eggs, sour cream, sweetener, and lemon zest. Gradually add the mixed flours and baking powder to form the batter. Fold in the blueberries gently.
2. Bake the batter in a preheated oven at 356°F (180°C) for a layer that’s fluffy and golden.
3. For the cream, blend ricotta, cottage cheese, and sweetener until smooth.
4. Prepare the lemon layer by combining lemon juice, lemon pulp, apple puree, milk, and cornstarch in a saucepan. Cook until it thickens, then sweeten to taste.
5. Assemble the cake with layers of sponge, cream, and lemon mixture, finishing with a layer of cream and garnishing with blueberries and lemon zest.

Enjoy this refreshing sugar-free lemon cake with blueberries, a delightful concoction that promises to bring a zestful joy to your dessert time!