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Eggless lemon-blueberry cake

Eggless lemon-blueberry cake

Based on 1 ratings
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Prajakta

Prajakta

Community member

"The original recipe is inspired by Ina Garten's Lemon Yogurt Loaf. I have made it healthier by using whole wheat pastry flour, or whole wheat flour, cutting back on sugar, and amping up the flavor as well as nutrition quotient by adding a lot of fresh blueberries. This cake is high fiber (due to whole wheat and blueberries) and high protein (due to Greek yogurt). Also, it is high in vitamin C, which cleanses and detoxes your body. It is perfect for summer when blueberries are in season. I've made it eggless for the vegetarians or for those with egg allergies or for those who have simply run out of eggs. In other words, this is a great tasting breakfast cake that is good for you!"
Difficulty
Easy 👌
Preparation
20 min
Baking
50 min
Resting
10 min

Ingredients

2Servings
13⅓ ml
lemon juice
tsp
lemon zest
25 g
blueberries
66⅔ g
sweetened condensed milk
47½ g
full-fat Greek yogurt
tsp
distilled white vinegar
tsp
vanilla extract
tbsp
coconut oil
28⅓ g
whole-wheat flour
tsp
baking powder
tsp
baking soda
tsp
salt
tbsp
flour
tbsp
raw sugar
tbsp
confectioner’s sugar (for serving)
tsp
lemon juice (for serving)
tsp
lemon zest (for serving)
MetricImperial

Utensils

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

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Nutrition per serving

Cal215
Fat30 g
Protein6 g
Carb8 g
  • Step 1/ 4

    • 66⅔ g sweetened condensed milk
    • 47½ g full-fat Greek yogurt
    • tsp distilled white vinegar
    • 13⅓ ml lemon juice
    • tsp lemon zest
    • tsp distilled white vinegar
    • tsp vanilla extract
    • 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

    • 28⅓ g whole-wheat flour
    • tsp baking powder
    • tsp baking soda
    • tsp salt
    • 25 g blueberries
    • tbsp flour
    • 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

    • tbsp confectioner’s sugar (for serving)
    • tsp lemon juice (for serving)
    • 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.

  • Enjoy your meal!

    Eggless lemon-blueberry cake

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