Blueberry and Lime Coconut Sugar Cake
Servings: 8 slices
Ingredients
- 40g (⅛ cup) butter (melted and slightly cooled)
- 100g (⅚ cup) spelt flour (see note 1)
- 2 teaspoons baking powder
- ¼ teaspoon bicarbonate (baking soda)
- 50g coconut sugar (see note 2)
- 1 large egg
- 75g Greek yoghurt (see note 3)
- 50ml milk (see note 4)
- 1 tablespoon vegetable oil
- juice of half a lime
- ½ teaspoon vanilla extract
- 100g (3½ oz) blueberries (I used fresh) - see notes
- icing sugar (optional)
Instructions
- Pre-heat the oven to 180°C (350ºF) and grease a 6" / 18cm cake tin (I used a springform).
- Melt the butter and set to one side.
- Mix the flour, baking powder, baking soda and sugar together in a bowl.
- Beat the egg then whisk in the Greek yoghurt, oil, milk, lime and vanilla extract along with the cooled butter.
- Pour into the dry ingredients and mix until just combined.
- Stir in the blueberries (see notes for a tip to prevent them sinking).
- Dollop into the prepared tin (the batter will be very thick).
- Bake for around 25 minutes, just until the top is firm to the touch and an inserted skewer comes out clean.
- Cool in the pan for ten minutes or so, then either turn out onto a wire rack, or remove the outside layer (if using a springform pan).
- Allow to cool completely, sprinkle with a little icing sugar if you like, then slice and enjoy!
Notes
- You can use spelt or regular flour for this recipe (just use the same amount).
- You can use brown sugar (or even white) if you prefer. Please note that less sugar obviously produces a less sweet cake - feel free to add a little more (as this won't affect the result).
- I used 0% Greek yoghurt because that's all I had. Any kind of plain yoghurt can be used in place of Greek yoghurt.
- I used almond milk because that's what I have at home. Replace this with regular milk, if you prefer.
- I used fresh blueberries, but frozen would work. 100g is a lot of fruit for a fairly small cake, so reduce the amount if you like.
- A little tip to prevent blueberries sinking to the bottom of cakes is: pour around 3/4 quarters of the cake batter into the pan. Then, mix the blueberries into the remaining batter. Dollop over the top of the other batter, and smooth over.