Fluffy blueberry cake
Preheat the oven to 350°F (180°C). Grease a 91⁄2 by 61⁄2-inch (24 by 16-cm) baking dish (see tip).
Melt the butter and set aside to cool.
In a bowl, mix the eggs, coconut sugar, almond our, and yogurt; stir in the cooled melted butter. Gently fold in the blueberries.
Pour the mixture into the prepared baking dish and bake for 20 minutes, or until the surface is dry but the inside is still a bit moist. Let cool for a few minutes before serving.
Tip! - coconut sugar
I like to use coconut sugar, primarily because of its avor: It adds a delicious caramel taste to all your desserts. It is an unre ned sugar, and some studies show that it might not increase your blood sugar as much as regular sugar, although this is controversial. If you can’t nd coconut sugar, you can use grated palm sugar, honey, agave, or maple syrup. So, can we consider any of these healthy sugars? No, I don’t think that exists. Therefore, I use a little sugar just every once in a while.
Tip! - almond flour
Almond our can be found in most grocery stores and natural foods stores; however, it is also easy to make it at home. Buy 3 ounces (80 g) raw almonds and process them in a blender or food processor until you have our. That’s it.
Tip! - yogurt
It is important to use natural full-fat yogurt. If you use skimmed yogurt, your cake will fall apart. It is the fat that binds.
Tip! - baking dish
I make my own ceramics and oven dishes and I like to use one of these as a baking mold. If using a ceramic dish, I use parchment paper to prevent sticking. Using a beautiful oven dish means that you can just serve the cake straight from the pan.
- 1⁄4 cup (55 g) good-quality butter
- 2 eggs
- 1⁄3 cup (60 g) coconut sugar (see tip)
- 1 scant cup (100 g) almond our (see tip)
- 6 tablespoons (90 ml) whole-milk yogurt (or full-fat coconut milk) (see tip)
- 7 ounces (200 g) fresh blueberries
1 (91⁄2 by 61⁄2-inch/24 by 16-cm) cake
20 to 30 minutes