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:
Great recipe Katie!:) I cringe at the breakfast dishes I used to make for my mom too. I’m lucky that now she just tells me if something is off instead of pretending like she used to:)
Lemons and blueberry are two of my favorite pairings, so I’ll have to add this to my Baking board on Pinterest! Thank you!:) Hope you’re enjoying NYC! I’ll be there later this year myself!!
I occasionally make sweet potato pancakes for my family.
And if I were your mom, I would have disowned your ass, 😉
Cake for breakfast! It’s safe to say your culinary skills have improved tremendously. 🙂 I want to make this cake for my mother’s birthday, but she doesn’t like blueberries, surprisingly. Do you think I can just leave out the blueberries all together? Thanks!
Yum this cake looks wonderful! I also made eggs in microwave but I think one of the first things I really cooked and thought I was a chef was pasta, LOL! In like 4th grade I could make it and I thought I was so great.
When I was about 8 or 9, I decided to make pancakes (my mom always made them from scratch). The recipe called for a cup of buttermilk. My mom kept powdered buttermilk in a box and mixed some up whenever she needed it. I knew about the box of buttermilk; I didn’t know about the need to mix it with water. So I put a full cup of powdered buttermilk in the batter. It made cement. I was very upset about it. I must have been worried that I would get in trouble for wasting ingredients, because instead of throwing the batter in the garbage, I buried it in the backyard! Such a funny memory.
Blueberries are the best baked!! Though they are expensive as all get out here they are cheap for the frozen kind at Costco and since they’re are 4 lbs I’ll be all over this!
Love using yogurt in baked goods, it keeps the end result so moist!
Hi Katie,
I’ve never commented on your blog before, but I have been reading it for ages!
I really love your creativity and when my diet had to become wheat, sugar and dairy free (along with me already being a vegetarian) I found your recipes so handy.. and AWESOME! I’m a 14 year old Australian girl, and just want to say that you are probably my inspiration for starting a blog myself! Thank you for awesome recipes and I’m looking forward to what you’ll think up next.
Steph x
Hi , just wanted to say that I totally agree with you! I had to go gluten free because of my sport , but i love baking! I was a vegan till I was ten ( five years ago ) but now i eat anything 😉 by the way I love your country. Go Aussies!
This cake looks so delicious! I miss blueberries. <3
Pinning!
Made this this morning and it was a HUGE hit! With my hubs and I at least :). I subbed the flour for 1 cup Bob’s gf flour, 3/4 cup cashew meal and 1/4 cup rice flour. I also added an extra tsp of vanilla just because :). I am also off of sugar right now so soaked about 10 dates in 1/4 cup water, blended and added to the first 7 ingredients instead of the other sugar. I wish I could post a pic because it turned out just perfect! Thanks so much, I will definitely be making this again!
Thank you so much for making it. I love your idea to use dates and am so glad it worked out well :).
This post was really sweet, the end made me smile. You are a famous chef! It looks like you ended up right where you belong.
Looks amazing!
I usually love the outcome of your recipes but this time the dough turned out super tough, I was hard to mix it… I wonder what went wrong, I checked three times all the ingredients and measurements… I want to give it another try, any suggestions on how to make the dough more soft? I’m the biggest fan of your black bean brown brownies,thank you so much for posting your recipes!
It would be impossible to know what you did wrong when you have not provided what type of flour and sugar and other such ingredients were used, so it may be a better idea to check out Katie’s recipe troubleshooting page and see if it can be helpful: https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3Cbr /> Hope that helps! If it is not helpful, perhaps leave another comment with more specific information about the ingredients that were used.
thank you, ill read the troubleshooting page!
Hi Katie
I just made this recipe and it was fabulous especially with the yogurt topping. I had to walk away to avoid eating the entire cake:) Thank you so much for what you do – enabling us to enjoy dessert without the guilt.
@ Tatiana
Tatiana…my batter was thick as well and the cake came out perfect. I had to spread it in the pan as opposed to pouring it. I hope this helps.
Yogurt cakes are my favorite!!! They always are soooo moist and they taste so ‘light’ too! Purple Pancake ‘soup’ is not so bad!
HAHA!! This made me laugh. We think we know it all as kids…
The best I managed as a kid was cereal…
Lol you’re so funny…