Blueberry and Lemon Yoghurt Cake

I adore all things lemon. A simple statement but one that is true nonetheless. Owing to the wintry and rainy day here in Canberra, my lemony, feel good food cravings were in full array and my goodness, this blueberry and lemon yoghurt cake did not disappoint. Moist, super delicious and healthy, using whole wheat flour, olive oil and full fat Greek yoghurt, I find myself hopelessly in love with this lemony delight. 

Recipe by: Georgia Houston from GH Nutrition
Prep time: 15 minutes
Cooking time: 50 minutes

2 cups whole wheat flour or whole wheat spelt flour, plus more for dusting
2 tsp baking powder
½ tsp sea salt
2 medium lemons, to be zested and juiced
3/4 cup maple syrup
¾ cup full fat plain Greek yoghurt
2 free-range eggs
½ tsp pure vanilla extract
½ cup extra-virgin olive oil
1 cup fresh or frozen blueberries (if frozen, do not defrost)
2 tsp maple syrup

To make:
1) Preheat oven to 180 degrees celsius. Generously butter or spray a loaf pan tin and cut baking paper to fit bottom of tin.
2) In a medium mixing bowl, whisk together the flour, baking powder, and salt.
3) Pour the maple syrup into a separate medium-sized mixing bowl. Grate all the zest from the lemons. Mix the zest into the syrup. Add the yoghurt, eggs and vanilla to the syrup mixture. Whisk well, until the ingredients are combined.
4) When the mixture is well blended, gently whisk in the dry ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny.
5) In a separate bowl, toss the blueberries with about one teaspoon flour (this will help prevent them from sinking while the cake bakes.) Gently fold the blueberries into the batter.
6) Pour the batter into the prepared loaf pan and smooth the top. Bake the cake for 50 to 55 minutes, or until the top is golden. A toothpick inserted into the centre should come out clean.
7) Let the cake cool in the pan for 30 minutes. Meanwhile, mix 2 tbsp lemon juice and two tsp maple syrup just long enough for you to whisk the syrup into the juice. Once the syrup is mixed in, taste it. If it’s too sour, mix in more syrup.
8) Using a pastry brush, brush the lemon-syrup glaze on top of the warm cake. Repeat until you have no more liquid left.
Then remove from tin, slice and serve with some full fat plain Greek yoghurt.

  • WHAT’S IN SEASON: FRUIT | APPLES: All new season except for Pink Ladies and Granny Smiths. BANANAS: Prices still impacted by supply issues from QLD floods. BERRIES: Last weeks for Tassie blueberries. Cooler weather has helped Strawberries with better value and longevity this week. Blackberries available. EXOTIC: Aussie mangosteens, rambutans, dragonfruit, guava and starfruit available. FIGS: Still peaking with a beautiful blush this week. GRAPES: Great range of grapes in season. Your preference depends on levels of crunch and sweetness desired. MANGOES: NSW KP mangoes still available. Last weeks for mangoes! MELONS: Rockmelons and watermelons a little scarce. PEARS: Corellas, Nashi, Williams and Buerre Bosc in season. Josephines and Packhams should start next week or so. PINES: Topless still eating well. POMEGRANATES: Aussie pomegranates in season. Better value this week. STONE FRUIT: Plums great varieties available still eating and cooking really well. Poach and freeze! VEGETABLES | Still feeling some impacts from the hot weather in January impacting vegetable crops around Australia and prices. Cooler Autumn weather will start to take effect over next few weeks. ASPARAGUS: Cooler weather in Victoria has meant a good Autumn asparagus crop with great value asparagus in season. However, Autumn season for Aussie asparagus is short so buy while available. AVOCADOS: New season shepherds in season. Hass ending soon. BEANS: Sugar snap and snowpeas still scarce. Round beans better value this week. Butter and Borlotti beans available. CAVOLO NERO & KALE: Beaut bunches. GARLIC: Tassie and organic garlic in season. GOOD VALUE: Zucchini, cucumbers and green capsicums. POTATOES & PUMPKIN: Kiflers the pick. TOMATOES: Scarce. FLOWERS: Great value roses.