Blueberry and Lime Coconut Sugar Cake
Servings: 8 slices
Ingredients
- 40g (3 tbsp) butter (melted and slightly cooled)
- 100g (⅚ cup) spelt flour (see note 1)
- 2 tsp baking powder
- ¼ tsp bicarbonate (baking soda)
- 50g (¼ cup) coconut sugar (see note 2)
- 1 egg (large)
- 75g (⅓ cup) Greek yoghurt (see note 3)
- 50ml (3 tbsp) milk (see note 4)
- 1 tips vegetable oil
- juice of half a lime
- ½ tsp vanilla extract
- 100g (3½ oz) blueberries (see note 5)
- icing sugar (optional)
Instructions
- Pre-heat the oven to 180°C (350ºF) and grease a 7" / 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 note 5).
- 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
I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
- 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 also note that less sugar obviously produces a less sweet cake, so feel free to add a little more.
- 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 (3½ oz) 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 ¾ 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.
