I adore all things lemon. A simple statement but one that is true nonetheless. Owing to the wintry and rainy day here in Canberra, my lemony, feel good food cravings were in full array and my goodness, this blueberry and lemon yoghurt cake did not disappoint. Moist, super delicious and healthy, using whole wheat flour, olive oil and full fat Greek yoghurt, I find myself hopelessly in love with this lemony delight.
- 2 cups whole wheat flour or whole wheat spelt flour, plus more for dusting
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 medium lemons, to be zested and juiced
- 3/4 cup maple syrup
- 3/4 cup full fat plain Greek yoghurt
- 2 free-range eggs
- 1/2 tsp pure vanilla extract
- 1/2 cup extra-virgin olive oil
- 1 cup fresh or frozen blueberries (if frozen, do not defrost)
- 2 tsp maple syrup
- Preheat oven to 180 degrees celsius. Generously butter or spray a loaf pan tin and cut baking paper to fit bottom of tin.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- Pour the maple syrup into a separate medium-sized mixing bowl. Grate all the zest from the lemons. Mix the zest into the syrup. Add the yoghurt, eggs and vanilla to the syrup mixture. Whisk well, until the ingredients are combined.
- When the mixture is well blended, gently whisk in the dry ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny.
- In a separate bowl, toss the blueberries with about one teaspoon flour (this will help prevent them from sinking while the cake bakes.) Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake the cake for 50 to 55 minutes, or until the top is golden. A toothpick inserted into the centre should come out clean.
- Let the cake cool in the pan for 30 minutes. Meanwhile, mix 2 tbsp lemon juice and two tsp maple syrup just long enough for you to whisk the syrup into the juice. Once the syrup is mixed in, taste it. If it’s too sour, mix in more syrup.
- Using a pastry brush, brush the lemon-syrup glaze on top of the warm cake. Repeat until you have no more liquid left.
Then remove from tin, slice and serve with some full fat plain Greek yoghurt.