Dessert

Lemon Blueberry Yogurt Cake is for Dessert.

Lemon Blueberry Yogurt Cake takes several minutes to prepare.

Lemon Blueberry Yogurt Cake takes several minutes to cook.

Lemon Blueberry Yogurt Cake makes 10 servings.

The ingredients for Lemon Blueberry Yogurt Cake are:

Lemon Blueberry Yogurt Cake
Inspired by: Raspberry Coffee Cake

3/4 cup milk of choice
1/4 cup lemon juice
1/2 cup plain yogurt (I used SoDelicious coconutmilk yogurt) (115g)
1 tbsp ground flax (5g)
1 1/2 tbsp lemon zest (important)
1 tsp pure vanilla extract (6g)
3 tbsp coconut or veg oil (30g)
2 cups spelt flour, all-purpose, or Bob?s gf (250g)
2/3 cups xylitol or sugar (or sucanat) (130g)
4 tsp baking powder
1 tsp salt
1/16 tsp pure stevia, or 2 extra tbsp sugar (or 2 NuNaturals packets)
1 cup blueberries (140g)
1/3 cup more blueberries (50g)
Preheat oven to 350 F, and grease a 9 1/2-in springform pan. Combine first 7 ingredients (the flax too) and whisk, then set aside. In a separate measuring bowl, combine all remaining ingredients except the final 1/3 cup blueberries, and stir well. Pour wet into dry and stir until evenly combined (don?t overmix). Pour the batter into the prepared pan, then sprinkle the remaining blueberries on top. Bake 45-50 minutes, or until a toothpick inserted in the center comes out relatively clean. Cool in the pan on a wire rack, 15 minutes, then remove the sides of the pan. Makes 10 servings. The icing in the photos is actually just plain yogurt! (I used SoDelicious coconutmilk yogurt.)

Here is how you make Lemon Blueberry Yogurt Cake:

eheat oven to 350 F, and grease a 9 1/2-in springform pan. Combine first 7 ingredients (the flax too) and whisk, then set aside. In a separate measuring bowl, combine all remaining ingredients except the final 1/3 cup blueberries, and stir well. Pour wet into dry and stir until evenly combined (don?t overmix). Pour the batter into the prepared pan, then sprinkle the remaining blueberries on top. Bake 45-50 minutes, or until a toothpick inserted in the center comes out relatively clean. Cool in the pan on a wire rack, 15 minutes, then remove the sides of the pan. Makes 10 servings. The icing in the photos is actually just plain yogurt! (I used SoDelicious coconutmilk yogurt.)Serving Size: Makes 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user ANNEGG68.

The nutritional information for Lemon Blueberry Yogurt Cake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 187.1

• Total Fat: 5.0 g
• Cholesterol: 2.4 mg
• Sodium: 13.4 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 1.4 g
• Protein: 3.1 g