Blueberry Lemon Yogurt Cake

I have recently been working hard to create desserts that are a little healthier by using olive oil instead of butter, and by substituting either whole grain or nut flours for some of the usual all-purpose flour. Although replacing all the butter in a recipe with olive oil can be hit and miss at times, this recipe uses both yogurt and olive oil to replace butter and it works out beautifully creating a very nice moist cake. The cake also uses almond flour or almond meal along with some of the all-purpose flour giving the cake a great texture as well. I included fresh blueberries in my version, and finished the cake with a drizzle of lemon flavored glaze, but you could also eliminate the blueberries and glaze creating a simpler cake, and simply dust the cake with powdered sugar before serving. This cake can be baked in an 8-inch Bundt cake pan, or 8-inch springform pan.

 
Why Healthy

  • Fat free Greek yogurt and olive oil replace butter in this moist, tasty cake.
  • Almond flour replaces some of the all-purpose flour creating a great texture as well as adding nutritional value.

 

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Lemon Blueberry Cake

A light lemon flavored cake.

Yield: Serves 8

Prep Time: 15 mins

Cook Time: 40 mins

Ingredients:

1 Cup All-purpose Flour
1/2 Cup Almond Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Granulated Sugar
3 Large Eggs
1/2 Cup Light Olive Oil
1/2 Cup Fat-free Greek Yogurt
2 Teaspoons Lemon Zest
1/2 Teaspoon Lemon Extract
1/2 Teaspoon Vanilla Extract
1 1/2 Cups Fresh Blueberries (Optional)
Topping:
1 Cup Powdered Sugar
1 Tablespoon Lemon Juice

Directions:

Preheat oven to 350 degrees F.
Lightly oil pan of choice and dust lightly with flour.
In one bowl, mix together the flours, baking powder, and salt.
In a separate bowl, beat together the eggs and sugar until light.
Add the oil, yogurt, zest, and extracts to the egg mixture and mix well.
Add the dry ingredients to the wet ones, and mix just until blended.
Stir in the fresh berries if using, then pour the batter into your prepared pan.
Bake for 35 to 40 minutes until a cake tester comes out clean.
Cool completely, then remove the cake to a platter.
Beat enough of the lemon juice into the ordered sugar to make a stiff glaze, then drizzle the glaze over the cake.
Let sit until the glaze sets, then serve.

 

3 Responses to “Gingerbread Snacking Cake”

  1. Carla — November 21, 2013 @ 11:15 am

    Hello Deborah,

    I am reading this website regularly and I love your approach to food. I’m Dutch and I’m curious about other cultures and their food/recipes. I’ve made this gingerbread cake and it turned out alright but I have a question for you. I never used molasses before and to me it taste and smells like licorice! (we Dutch like our licorice or “drop” as we call it but as candy not in a cake). The taste of the cake for us (my family) is overpowered by the taste of molasses. I like the light structure of the cake and its moistness and want to make it again only with half the amount of molasses. Do I need to substitute the other half with an other ingredient for the balance in the recipe? And what would you recommend to substitute it with? I’m looking forward to read your answer.

    [Reply]

    recipe Reply:

    You could use honey in place of some of the molasses.

    [Reply]

    Carla Reply:

    thank you! I’ll give it try.

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