Lemon & Blueberry Cake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 3 eggs
• 110 g coconut sugar crystals
• 140 g almond meal or 140 g almond flour
• 14 g coconut flour
• 2 teaspoons baking powder
• 1 lemon, juice and zest of, small
• 100 g fresh blueberries (or if frozen thaw before)
• 185 g greek yogurt

Recipe

• 1 . preheat the oven to 180 degrees celsius.
• 2 2. line a 20 cm round cake tin with baking paper.
• 3 3. in a bowl add the eggs and coconut sugar and mix with a hand mixer until light in colour.
• 4 4. add the almond meal, coconut flour, baking powder, zest and juice of the lemon, and the yogurt and mix well until smooth.
• 5 5. transfer the mixture into the cake tin.
• 6 6. sprinkle the blueberries over the top as evenly as possible (but don't press them down into the batter until they disappear).
• 7 7. bake for 50 minutes, until risen and golden and cooked through.
• 8 8. remove from the oven and cool slightly before removing from the tin.
• 9 tip: this cake will keep for several days in an airtight container kept in the fridge.