This simple blender cake is bursting with lemon citrus flavour! It’s coated with irresistible dripped homemade yogurt, cream cheese frosting and is rich, moist, and delicious. Perfect for brunch or dessert, anytime of the year. It’s gluten-free, grain-free and SCD & GAPS friendly!
This recipe is adapted from a well-loved Specific Carbohydrate Diet (SCD) almond flour cake batter formula that can be whipped up in one bowl. We luv making ours in the Vibe Blender System though because it gets the batter aerated and ever so fine.
Feel free to leave your Lemon and blueberry cake unadorned, it's lovely on its own, spread with butter or served with extra berries and sweetened cultured cream.
Preheat the oven to 160°C / 350°F
Grease and line a small loaf tin.
Add all the ingredients (except the zest and berries) into the Vibe Blender jug in the order listed.
Blend on ‘smoothie’ mode for 20 seconds. Stop scrape down the sides of the jug with a spatula. Blend again for a final few seconds.
Pour a third of the batter into the prepared tin. Scatter with a third of the blueberries.
Repeat this process with another two layers. Push the top berries down into the batter.
Place the loaf tin into a larger baking tray with approx. 1 cm of water. Cakes made with almond flour and honey burn easily. To prevent this, we bake the cake in a steam bath. This method is optional but it produces a very moist cake.
Bake for 40 minutes then gently peak on your cake. If the top is getting to dark, cover with a sheet of foil. Try and do this without opening the door of the oven too wide. You don’t want too much heat to escape or your cake collapsing in the middle.
Bake for a further 20 minutes or until the centre springs back when you touch it.
While the cake is cooling, prepare your lemon frosting.
Mix all the ingredients in a bowl until smooth and creamy. Adjust the lemon juice and honey until you have your preferred balance of tang.
When the cake is completely cool, spread the frosting generously onto the cake.
Decorate with fresh lemon zest.
The cake gets yummier after a day in the fridge.
Store airtight for up to a week.
*This batter can also be made as muffins - decrease the baking time to about 20-25 min.