Our Blueberry Yoghurt Cake contains only wholesome ingredients, so you can enjoy without the guilt. You can try making it with different berries too – we think raspberries would work a treat.
Time: 50 minutes
- 250g almond meal
- 50g sugar
- 1 1/2 teaspoons baking powder
- 250g natural yoghurt
- 2 eggs
- 50g coconut oil or melted butter
- 2 teaspoons vanilla extract
- 2 handfuls blueberries
Preheat your oven to 180°C. Grease and line a 20cm cake tin.
In a medium-sized mixing bowl, add the almond meal, sugar and baking power. Create a hole in the middle and add the yoghurt, eggs, oil/butter and vanilla. Stir until combined. Pour the mixture into the cake tin, then scatter the blueberries and bake for 40 minutes.
Allow to cool on a wire rack before slicing and enjoying.