Eggless lemon-blueberry cake

Name: Eggless lemon-blueberry cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12
Cuisine: International
Ingredients: 0.33 cup lemon juice; 2 tsp lemon zest; 10.5 oz blueberries; 14 oz sweetened condensed milk; 1 cup full-fat Greek yogurt; 1 tsp distilled white vinegar; 0.5 tsp vanilla extract; 4 tbsp coconut oil; 1.5 cups whole-wheat flour; 1 tsp baking powder; 0.75 tsp baking soda; 0.5 tsp salt; 1 tbsp flour; 1 tbsp raw sugar; 4 tbsp confectioner’s sugar (for serving); 1 tsp lemon juice (for serving); 0.25 tsp lemon zest (for serving)

Based on 1 ratings

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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

MetricImperial

13⅓ ml

lemon juice

⅓ tsp

lemon zest

25 g

blueberries

66⅔ g

sweetened condensed milk

47½ g

full-fat Greek yogurt

⅛ tsp

distilled white vinegar

⅛ tsp

vanilla extract

⅔ tbsp

coconut oil

28⅓ g

whole-wheat flour

⅛ tsp

baking powder

⅛ tsp

baking soda

⅛ tsp

salt

⅛ tbsp

flour

⅛ tbsp

raw sugar

⅔ tbsp

confectioner’s sugar (for serving)

⅛ tsp

lemon juice (for serving)

⅛ 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

Cal215

Fat30 g

Protein6 g

Carb8 g

Step 1/4
- 66⅔ g sweetened condensed milk
- 47½ g full-fat Greek yogurt
- ⅛ tsp distilled white vinegar
- 13⅓ ml lemon juice
- ⅓ tsp lemon zest
- ⅛ tsp distilled white vinegar
- ⅛ tsp vanilla extract
- ⅔ 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
- ⅛ tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp salt
- 25 g blueberries
- ⅛ tbsp flour
- ⅛ 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
- ⅔ tbsp confectioner’s sugar (for serving)
- ⅛ tsp lemon juice (for serving)
- ⅛ 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!