Lemon blueberry cake is an all-time classic
It’s the calm after the storm,
It symbolizes the good days ahead,
It’s the blue sky,
It’s the warm rays of the sun,
It’s the next exciting bite of all of us.
Everyone loves a lemon blueberry cake,
The sour taste of the lemon and the sweet tanginess of the blueberry are the greatest gift of this combination,
Add the infinite softness of an addictive cake to it and you are in heaven.
This is a quick recipe that’s ready to celebrate any occasion you choose for it,
It’ll accompany you a moment after its preparation and also several days after.
The union of tastes,
The sweet textures,
The magic that’s in everything, will make you fall in love and be filled with happiness upon meeting this happy bite.
All that’s left for you to do is to choose a juicy lemon,
Beautiful and mesmerizing blueberries,
and create this magic.
Lemon blueberry cake,
Lemon blueberry cake that you made yourself.
Get ready to fall in love!
Wonderful and happy days of magic to all of us 🙂
Lemon blueberry cake | image: Essy Roz
Lemon blueberry cake
Ingredients
Suitable for a wide loaf pan or a round pan with a 10.2” (26cm) diameter
- 4 eggs
- ¼ cup olive oil
- Lemon zest from a whole lemon
- Juice from a whole lemon
- ¼ cup non-dairy / dairy milk
- ½ cup sugar (can be replaced with maple syrup / agave syrup or a sugar substitute)
- A tiny pinch of salt
- 1 cup oat flour (for alternatives, have a look at “A little extra from me”)
- 1 cup almond flour (for alternatives, have a look at “A little extra from me”)
- 2 teaspoon baking powder (10g)
- ¼ cup blueberries cut in half (you can also use small frozen blueberries as they are without cutting)
For the glaze
- 2 tablespoons almond butter
- 1 tablespoon maple syrup
- A little lemon zest
For serving
- ¼ cup fresh blueberries with lemon zest or just lemon zest
Preparation
Preheat the oven to 350°F (175°C) on turbo mode (not a must, but recommended), and line a baking pan with parchment paper.
In a bowl put all the liquid ingredients, the eggs, olive oil, lemon zest, lemon juice, sugar and salt and mix well into a uniform batter.
To the bowl add the dry ingredients, the oat flour, the almond flour and the baking powder and mix again into a thick and uniform batter.
Transfer the batter to the baking pan and scatter the blueberry halves over the cake batter, try to spread them evenly and submerge them in the cake batter.
Put the cake in the oven to bake for 25-30 minutes or until a toothpick comes out dry from the cake.
Take out of the pan and cool slightly.
Put all the glaze ingredients in a bowl and mix well into a shiny and beautiful glaze.
Spread the glaze over the cake, sprinkle blueberries and lemon zest and serve happily 🙂
A little extra from me:
- The cake can be kept in the fridge in a sealed box for up to 4 days.
- The cake version using maple syrup has a refined and wonderful sweetness. For sweet lovers, you can replace the maple syrup with sugar / add another 2-3 tablespoons of sugar to the maple syrup.
- You can replace the oat flour with almond flour / rice flour.
- You can replace the almond flour with oat flour / coconut flour / rice flour / spelt flour (contains gluten).
- Note that any change in the flours will lead to a slightly different texture, but each of them is simply wonderful.
- Click here to see how to grind oat flour at home.
Lemon blueberry cake – steps | image: Essy Roz
Lemon blueberry cake | image: Essy Roz
How to grind oatmeal at home
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