Blueberry Yogurt Cake
This delicious moist cake is made with almond meal instead of flour. You can use fresh or frozen blueberries.
Preparation: 10 minutes
Baking: 50 minutes
250 g almond meal
3 tablespoons honey or maple syrup
1 ½ teaspoons baking powder
250 g organic Greek whole milk yogurt (sugar content should be no more than 6 g)
2 organic eggs
¼ cup organic extra virgin coconut oil or olive oil
2 teaspoons vanilla extract
1 cup blueberries (fresh or frozen)
Preheat oven to 180C (350F) and grease and line a 20cm cake tin with baking paper.
Mix almond meal and baking powder in a medium bowl.
Mix in the honey, yogurt, eggs, coconut oil and vanilla.
Pour the mixture into the prepared tin.
Scatter over the blueberries and bake for 40 minutes or until a skewer inserted in the middle comes out clean.
Cool in the cake tin.
You can serve it with plain yogurt or mix a bit of maple syrup in with the yogurt.
Nutrition (per serve):
Calories 186, Fat 12.8 g, Sat. Fat 7 g, Carbs 11 g, Sugar 9 g, Fiber 1 g, Protein 6 g