Eggless lemon-blueberry cake

Based on 1 ratings

Prajakta

Community Member

Difficulty

Easy 👌
20
min.
Preparation
50
min.
Baking
10
min.
Resting

Ingredients

Servings:-12+
80 ml lemon juice
2 tsp lemon zest
150 g blueberries
400 g sweetened condensed milk
285 g full-fat Greek yogurt
1 tsp distilled white vinegar
½ tsp vanilla extract
4 tbsp coconut oil
170 g whole-wheat flour
1 tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tbsp flour
1 tbsp raw sugar
4 tbsp confectioner’s sugar (for serving)
1 tsp lemon juice (for serving)
¼ tsp lemon zest (for serving)

Utensils

  • 2 ovens
  • springform pan (9 in.)
  • bowl (large)
  • hand mixer with beaters
  • fine sieve
  • rubber spatula
  • wire rack
  • bowl (small)

Nutrition per serving

Cal
215
Protein
6 g
Fat
30 g
Carb
8 g
  • Step 1/4

    • 400 g sweetened condensed milk
    • 285 g full-fat Greek yogurt
    • 1 tsp distilled white vinegar
    • 80 ml lemon juice
    • 2 tsp lemon zest
    • 1 tsp distilled white vinegar
    • ½ tsp vanilla extract
    • 4 tbsp coconut oil
    • oven
    • springform pan (9 in.)
    • bowl (large)
    • hand mixer with beaters

    Preheat oven to 175°C/350°F. Grease and prepare a loaf pan. Mix the wet ingredients: Condensed milk, yogurt, vinegar, lemon juice, lemon zest, vanilla extract, and coconut oil in a mixing bowl.

  • Step 2/4

    • 170 g whole-wheat flour
    • 1 tsp baking powder
    • ¾ tsp baking soda
    • ½ tsp salt
    • 150 g blueberries
    • 1 tbsp flour
    • 1 tbsp raw sugar
    • fine sieve
    • rubber spatula

    Sift the dry ingredients: Flour, baking powder, baking soda, salt. Gently fold them into the wet ingredients, taking care not to over mix. Stir together the blueberries with flour and cane sugar and fold into batter.

  • Step 3/4

    • oven
    • wire rack

    Bake in preheated oven for approx. 50 min. at 175°C/350°F, or until a knife inserted in the center of the loaf comes out clean. When cake is done, allow to cool in the pan for approx. 10 min. before transferring to a cooling rack to cool completely.

  • Step 4/4

    • 4 tbsp confectioner’s sugar (for serving)
    • 1 tsp lemon juice (for serving)
    • ¼ tsp lemon zest (for serving)
    • bowl (small)

    If making the glaze, whisk together the powdered sugar, lemon juice, and lemon zest. Drizzle on top when the cake is still a bit warm.

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