Lately, my daughter has been baking much more than I have. This time, she picked out a healthy recipe with fruit: she wanted to try a blueberry cake. We had everything at home except for the erythritol, so we used coconut blossom sugar instead. We really enjoyed the cake, and it has already been filed in our recipe folder. Would you like to try it too? Here is the recipe:
Recipe for a quick blueberry cake
Photo by Sabine, meinhaushalt.at
Read also: Recipe for an egg liqueur cake – egg liqueur Gugelhupf
Preparation
Preheat the oven to 180° C with top and bottom heat.
Beat the eggs with the salt and the coconut blossom sugar using a hand mixer until frothy.
Then stir in the yogurt, the lemon juice and the oil.
Mix the flour with the baking powder and fold into the egg mixture.
Toss the blueberries in a bowl with 1 tbsp of flour - this helps prevent the blueberries from sinking all the way to the bottom of the cake.
Now add the blueberries to the cake batter and stir in with a spoon.
Grease the baking pan with butter first and then dust it with flour before pouring in the cake batter.
Bake the blueberry cake in the oven at 180°C (356°F) top and bottom heat for approx. 55 minutes.
Check if the cake is done using a toothpick (if batter still sticks to the toothpick, let it bake a little longer; if the surface of the cake is already getting too dark, cover it with aluminum foil).
