Once upon a time when I was five, I decided to make breakfast for my mother.
I woke up really early, tiptoed into the kitchen, and perused the available supplies. Out came the pancake mix, the eggs, the milk… everything I’d seen my mother use to make pancakes. I poured the entire box of mix into a bowl and doused it in so much milk that it looked like pancake soup.
Smashed in a bunch of blueberries, which turned the batter purple, and I added more eggs than even I thought was a good idea because… well… I really liked cracking eggs. 😕
Into the mix went baking soda, baking powder, curry powder, cayenne powder, onion powder… really just every powder I found in the spice cabinet. The more flavors the better, right?
To make a long story short, my mother ended up with cereal that morning.
Thankfully, as the years went by, I learned what food combinations do and do not go together. For example, sweet blueberries are complemented beautifully by the tangy flavor of freshly-squeezed lemon juice, as is the case in today’s lemon blueberry yogurt cake.
On the other hand, it’s best to stay away from the onion powder.
Lemon Blueberry Yogurt Cake
Inspired by: Raspberry Coffee Cake
- 3/4 cup milk of choice
- 1/4 cup lemon juice
- 1/2 cup plain yogurt (I used SoDelicious coconutmilk yogurt) (115g)
- 1 tbsp ground flax (5g)
- 1 1/2 tbsp lemon zest (important)
- 1 tsp pure vanilla extract (6g)
- 3 tbsp coconut or veg oil (30g)
- 2 cups spelt flour, all-purpose, or Bob’s gf (250g)
- 2/3 cups xylitol or sugar (or sucanat) (130g)
- 4 tsp baking powder
- 1 tsp salt
- 1/16 tsp pure stevia, or 2 extra tbsp sugar (or 2 NuNaturals packets)
- 1 cup blueberries (140g)
- 1/3 cup more blueberries (50g)
Preheat oven to 350 F, and grease a 9 1/2-in springform pan. Combine first 7 ingredients (the flax too) and whisk, then set aside. In a separate measuring bowl, combine all remaining ingredients except the final 1/3 cup blueberries, and stir well. Pour wet into dry and stir until evenly combined (don’t overmix). Pour the batter into the prepared pan, then sprinkle the remaining blueberries on top. Bake 45-50 minutes, or until a toothpick inserted in the center comes out relatively clean. Cool in the pan on a wire rack, 15 minutes, then remove the sides of the pan. Makes 10 servings. The icing in the photos is actually just plain yogurt! (I used SoDelicious coconutmilk yogurt.)
P.S. There is an exception to every rule. Onion powder goes quite nicely in my Blueberry Ketchup recipe.
Question of the Day:
When you were growing up, did you ever make breakfast for your family?
One of the first breakfasts I learned to cook on my own was microwave eggs. The recipe consisted of nothing more than cracking an egg in a bowl, adding cheese and ketchup, and microwaving it all together. I felt so proud of my “gourmet” creation and went around making everyone try it. For the longest time afterwards, I was convinced it was my destiny to someday be a famous chef. Well… maybe it really was :).
Link of the Day:
??? Do you have nutritional information ???
It’s listed right there in the post…
I love this cake! Made it for my 6th gr Sunday school girls. I put whipped cream on each piece instead of yogurt (organic heavy cream, sugar free powdered sugar, and vanilla). Delish!
Hey CCK, just wanted to let you know that i made this today gluten free with great success. i used 1/2 cup sorghum flour, 1/4 cup brown rice flour and 3 tablespoons of arrowroot starch. i halved the recipe too. i also reduced the sugar and used a mashed banana in place of the yogurt – was yummy.
just letting you know!
Could I use vegan mayo in place of the yogurt?
This was amazing! Thank you so much. I made it in to muffins. My two year old is on her second! 🙂
I’m making this for my grandpas birthday and I was wondering if i could substitute the xylitol for more stevia? if so how much of it should i use 🙂 x
Your blog was the first blog I ever started following [a total of 3 years]. In Pinterest-land we are inundated with blogs-galore…..but at the end of the day I always end up coming back to yours!
Your stories are fun, quirky and relevant to the recipe.
Most importantly, your recipes are always REALLY, REALLY DELICIOUS!!
Bravo to a job well done!
If I do not own a springform pan, is there something I could use instead?
If I don’t own a springform pan, is there something I could use instead? Trying to make this for my mum for Mother’s Day!
Did you use whole wheat spelt flour? Also, I’ve experienced that you need less gluten free flour in recipes than spelt or wheat flours, otherwise the cake turns out dry? Do you think sorghum or rice flour would work? Or would you recommend sifted spelt flour?
I make your recipes all the time, and while I love them, my mother is often a little skeptical. However, I made this today and she absolutely loved it! She said that it’s the best CCK recipe I’ve made, and I definitely understand why! This cake is amazing!!!
Have you ever tried using blackberries instead of blueberries in this recipe? I have some fresh blackberries that are way too tart to eat raw and am looking for a good recipe in which to use them. I was thinking this one or the raspberry chocolate chip quick bread. Thanks!
Perfection!!! I just made this beautiful cake this morning and it is incredible!! I used half whole wheat half oat flour and half erythritol half organic sugar for the sugar but everything else was the same. The flavor it just amazing and the texture is as well thank you so much Katie! 🙂 It looks SO pretty too!
Could I use something other than a springform pan to bake this? Planning to use this for my baby’s first birthday smash cake. Yogurt is his favorite thing!
You can experiment with a 9 inch regular pan. Let us know if you do experiment!
I have a silly question but what is Spelt flour? Also can I substitute it with almond or coconut flour in your cake recipes.