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:
as with all your creations, this looks wonderful!
in the seventies my mum and i used to make our own yogurt and i make my own nut and seed yogurts now. have you ever considered fermenting your own nut/seed yogurts? it is really easy and all you need to do is either let your homemade nut/seed milk ferment naturally (wild ferment) or add probiotics and allow it to ferment until it’s the degree of tartness you like. really, you should try it. =)
This looks incredible! as do all your recipes, definitely trying this one today. I’ve followed your blog for years and finally got myself to do what I always wanted and start my own. Just wanted to say you’ve been a huge inspiration! I look forward to every one of your posts 🙂
Aw thank you so much! And good luck… I will definitely check out your blog :).
PS. I pretty much live off of your healthy cookie dough dip 😀
We love this cake at my house! I’ve made it with bob’s GF flour and had great results… Love the texture, which is in between a cake and a scone, and the light, lemony sweetness. Thank you Katie 🙂
The funny thing is that although this is a chocolate blog, I think this cake might be my favorite recipe on your blog! I love all the recipes I’ve tried on here, but this cake is so simple, so refreshing, so “bring back summer” and just so delicious that I keep coming back to it. It is perfect for Sunday brunch, for a picnic in the woods or for afternoon tea in the garden. For the frosting, I usually mix natural yoghurt with a bit of coconut oil, vanilla and stevia and spread it on the cake while it’s still slightly warm – that way, the frosting spreads nicely. Just a warning – in my experience, it takes way under 45 minutes until the cake is done, so I recommend you keep an eye on the cake if it’s your first time making it. I have never managed to keep the batter from turning slightly purple, but that’s fine by me, I like purple 🙂 By the way, the recipe works fine with frozen blueberries too!
Thanks once again Katie.
I am new to your website. I love your recipes and have tried to print off several. When I print each recipe takes about 3 pages and twice I have had two or three lines print on top of each other so I could not read them. I do not see a print button on your sight. I was able to print your recipe for chocolate chip oatmeal breakfast cookies. They are fantastic I had 2 this morning. Please help me with printing your recipes. Thanks.
To print, first highlight just the recipe itself and right-click “copy;” then open a new Word document and right-click “Paste.” You can then give this document a name and save it in a CCK Recipe folder, and then print that file.
Mmmm..this looks so delicious, and you do such a great job at keeping the recipes healthy!
Bring it on.
You adorable!! I could not stop laughing thank you!!
Hey Katie!
Can I replace the flax in this recipe for an egg?
Would love to know this also… couldn’t find anything about it in the other comments.
OK, I’m making it this weekend, Katie. The “frosting” doesn’t get much easier than this. Can’t wait to try. Hmmm. Should I have for breakfast? Or dessert? I can’t decide. I’ll try it both ways.
Ahahah!!! I find your story so funny because when i was little, my friend an i thought it would be fun to make cookies (!!!!!!), but we assumed that since salt was in baking that pepper would be included too…… that really doesn’t work
So I made this twice.
The first time was a total fail. I replaced the flax seed with an egg, and used selfrising flour instead of flour + baking powder. The cake didn’t rise AT ALL.
Made it again, because I wanted a taste of that yumminess calling out to me from the photos.. Followed the recipe almost exactly this time (only used less sugar), and it turned out wonderful!
Definitely worth making again. Just be sure not to change too much in the recipe and you’ll be fine.
I just recommended this recipe on my blog: http://blog.kitchology.com/healthier-cake-recipes/ !
Check it out!
Do you have to use a spring form pan for this recipe? I currently do not have one….
Loved this one! I just made it for the second time, with all sorts of substitutions. I used raw honey in place of sugar and white whole wheat flour. The texture is maybe a little denser/squishier but it tastes great. (Last time I used coconut sugar and the same flour and had to add extra milk to make a passable dough.) I also used lime and cherries this time, as that’s what I had in the fridge and I’m pretty happy with the result. If cherry limeade cake isn’t a thing, we should probably get on that…
Can I use Greek yogurt instead of regular yogurt? What would the proper amount be if I can?