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Lemon Blueberry Yogurt Cake: A Sugar-Free, Gluten-Free Delight

Lemon Blueberry Yogurt Cake: A Sugar-Free, Gluten-Free Delight

Treat yourself to the delicious fusion of lemon and blueberries with this Lemon Blueberry Yogurt Cake, a heavenly dessert that is both gluten-free and without added sugars. This cake combines the tangy zest of lemon and the sweet, bright flavors of blueberries, all held together by a tender and moist base made from rice and almond flours. The addition of Greek yogurt not only enhances the texture, making it incredibly soft and chewy, but also gives each slice a rich, creamy flavor that perfectly complements the fruitiness of the berries.

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Why you'll love it: This cake is a guilt-free treat, ideal for those watching their sugar intake or anyone following a gluten-free diet. It's packed with healthy ingredients that offer a nutritious alternative without sacrificing taste. The natural sweetness of monk fruit and the bright, citrusy notes of lemon make each bite light and refreshing. Blueberries add a nice pop of color and juicy flavor that will please any palate.

Perfect occasion: Serve this Lemon Blueberry Yogurt Cake at your next brunch, afternoon tea, or as a healthy dessert option at family gatherings. It's especially perfect for spring and summer events, where its tangy and refreshing flavors can really shine. It's also a great choice for birthdays or other festivities where a lighter, healthier cake is desired.

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Decorating Tips: replaces the word nice with emptyp this gorgeous cake with its lemon-infused Greek yogurt frosting and garnish with additional fresh blueberries and lemon zest for a vibrant finish. A few edible flowers or mint leaves can add a touch of elegance, making it as beautiful to look at as it is delicious to eat.

Ingredients:

  • For the buttermilk:
    • 1/4 cup of milk
    • 1 teaspoon of lemon juice
  • For the cake:
    • 3 eggs
    • 80 grams of Greek yogurt
    • 90 grams of rice flour
    • 113 grams of fresh blueberries
    • 55 grams of almond flour
    • 1 teaspoon of baking powder
    • 1 teaspoon of vanilla extract
    • 25 ml of mild olive oil
    • 80 grams of monk fruit sweetener
  • For garnish :
    • Zest of 1 lemon
    • 3/4 cup Greek yogurt
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons honey or sweetener to taste
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Instructions:

  1. Prepare the buttermilk:
    • Mix the milk with the lemon juice and leave to thicken for 5 minutes.
  2. Prepare the cake:
    • Preheat your oven to 180°C (356°F). Butter and line a 16cm x 7.5cm cake tin with baking paper.
    • In a large bowl, whisk together eggs, Greek yogurt, olive oil, vanilla extract, and monk fruit sweetener until smooth.
    • Sift in the rice flour, almond flour and baking powder, mixing until well combined.
    • Stir in fresh blueberries and prepared buttermilk.
    • Pour the batter into the prepared pan.
  3. Bake the cake:
    • Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
    • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  4. Prepare the filling:
    • Mix the Greek yogurt with the lemon zest, vanilla extract, and honey or sweetener until smooth.
    • Spread or pour over cooled cake.
  5. Serve:
    • Garnish with additional blueberries and lemon zest if desired.
    • Enjoy a slice of this refreshing and nutritious Lemon Blueberry Yogurt Cake with family and friends.
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This Lemon Blueberry Yogurt Cake is a flavorful, health-conscious dessert that is sure to captivate and satisfy with its delicious flavors and wholesome ingredients.

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