Lemon Blueberry Cake | Foodtalk

Name: Lemon Blueberry Cake | Foodtalk
Ingredients: 170 g (6 oz or 3/4 cup) of sugar; 250 g (8.8 oz or 1 cup) unsweetened (soy) yogurt; 110 ml (3.7 oz or 0.5 cup) rapeseed oil (or sunflower oil); 1 organic (!) lemon: The juice from it (it should be at least 50 ml or 1.7 oz or 3.5 tbsp), if it is a little more that's fine too) and the grated zest; 150 g (5.3 oz or 1 cup) wheat or spelt flour; 150 g (5.3 oz or 1 cup) whole wheat or spelt flour; 2.5 tsp baking powder; 100 g (3.5 oz or 0.5 cup) blueberries (fresh or frozen); 2 tbsp blueberries (fresh or frozen); 1 tbsp lemon juice; 125 g (4.4 oz or 1 cup) icing sugar

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If you feel like eating cake but want something light and fresh in its taste, rather than heavy and creamy, then I have a perfect recipe for you. In this post I…

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Ingredients

170 g (6 oz or 3/4 cup) of sugar
250 g (8.8 oz or 1 cup) unsweetened (soy) yogurt
110 ml (3.7 oz or 0.5 cup) rapeseed oil (or sunflower oil)
1 organic (!) lemon: The juice from it (it should be at least 50 ml or 1.7 oz or 3.5 tbsp), if it is a little more that's fine too) and the grated zest
150 g (5.3 oz or 1 cup) wheat or spelt flour
150 g (5.3 oz or 1 cup) whole wheat or spelt flour
2.5 tsp baking powder
100 g (3.5 oz or 0.5 cup) blueberries (fresh or frozen)
2 tbsp blueberries (fresh or frozen)
1 tbsp lemon juice
125 g (4.4 oz or 1 cup) icing sugar