Blueberry cake with lemon
We would say that this is the perfect cake to bake on a Sunday afternoon. It is so easy to make, just wait for 50 minutes with a big cup of tea and enjoy the lovely smell coming from your kitchen. This cake is the ideal snack to bring to your work everyday or for your kids to school. The texture is so fluffy which makes this cake a delightful snack. You can even easily variate with different types of flour, fruit and even flavour aromas. If you want that extra crunchy touch, you can even add some nuts or seeds (also to make it more filling). What are you waiting for?
Ingredients for 1 cake:
- 300 g of speltflour
- 2 tsp of baking powder
- 1 lemon
- 3 eggs
- 2 tbsp of olive oil
- 1 tbsp of vanilla aroma
- 150 g of low fat quark
- 60 g of low fat milk
- A pinch of salt
- 200 g of frozen or fresh blueberries
Preheat the oven at 180 degrees Celsius. First, put the flour, baking powder and salt in a bowl and whisk it. Then in a separate bowl, add the eggs, olive oil, vanilla aroma, quark and milk, whisk this well. Add the dry ingredients partially to the wet ingredients, keep stirring when you add everything to avoid lumps in the batter. Clean the lemon with hot water and dry it with a towel. Use a grater to grate the skin and add the zest to the batter. Then, cut the lemon in half and squeeze the juice of half a lemon in the batter as well. Now also add the blueberries. Stir it through with a spatula. Cover the cake tin with a baking sheet and put the batter into the cake tin. Put the cake in the oven for about 45-55 minutes (depending on the oven). The cake is ready when the top layer gets a bit brown. Check with a toothpick whether the cake is cooked (insert the toothpick in the middle of the cake, when it comes out clean the cake is done!). Let it cool down a bit before serving.
You can add any fruit you like to the cake. Serve it with some yoghurt or coconut cream.
Nutritional value 1 slice (if sliced in 10 pieces):
173 kcal – 5 g of fat – 24 g of carbohydrate, of which 3.8 g of fibre and 4.9 g of sugar – 8 g of protein
Anna & Marit