Blueberry Lemon Cake
Blueberry Lemon Cake, the perfect flavour combination if you ask us! But if we are being honest with you, this cake means more to us than just a good flavour combination. Actually, this recipe is one of our first AboutFood recipes! Can you believe that? Even the picture is three years old now. Therefore, this recipe deserves a special place on our website, as it is one of our favourite recipes and it represents our values of being easy, tasty and healthy! Did you already try this recipe? If not, don’t wait any longer! Enjoy!
- 500 g of lemon quark – preferably no added sugar
- 200 g whole wheat flour
- 2 eggs
- 150 g frozen or fresh blueberries
- 1 tsp of vanilla aroma
- 2 tsp of baking powder
- A pinch of salt
Preheat the oven at 180 degrees Celsius. In one bowl, mix the quark, eggs and vanilla aroma together with a whisk. In a separate bowl, whisk the flour, baking powder and salt together. Now, add the flour mixture slowly to the quark mixture while continuously whisking. When everything is well mixed, add the blueberries. If you have the frozen ones, you can add them frozen! No need for defrosting. Put the cake batter in a greased cake mould (with butter, oil or either a baking sheet). Put the cake in the oven for 45 minutes. The cake will still be a bit moistures, if you don’t like it then put the cake 5-10 minutes longer. Take the cake out the oven, set it apart to cool down and serve it with some quark or fresh blueberries. Enjoy!
– You can replace the blueberries for raspberries, strawberries or even mango.
– Replace the lemon quark for vanilla quark.
– Add shredded coconut
- Nutritional value per piece (when cut in 8 pieces):
138.4 calories – 1.9 g fat, of which 0.5 g saturated – 22.7 g carbohydrates, of which 3.2 g fibre and 3.9 g sugar – 9.1 g protein
Anna & Marit