Lemon Blueberry Breakfast Cake
If muesli and yoghurt is getting a little 'yeah whatevs' in your kitchen too, here's your chance to take things up a notch! Introducing my Lemon Blueberry Breakfast Cake, a cake worthy of breakfast, afternoon tea or dessert, and one that is certain to capture the attention of friends and family.
This cake is best served warm, and has a delicious, light and lemony consistency. Pop it in the oven, run off and do a meditation (or your laundry, whatever floats your boat) and come back to the sweet aroma of breakfast. Let me know in the comments below what you think!
Gluten Free | Serves 9
2 cups gluten free plain (all purpose) flour
1/2 cup soft butter
Zest and juice of 1 lemon
1/2 cup coconut sugar
2 tsp pure vanilla
1 tsp sea salt
2 tsp baking powder
2 cups fresh or frozen blueberries (thaw first if using frozen)
1/2 cup almond milk (or milk of choice)
Preheat your oven to 180 degrees celsius. Line a 9-inch square baking pan with baking paper.
In a medium bowl, cream the butter, lemon zest and sugar together, then add the eggs, milk, lemon juice and vanilla, mix until combined.
In a separate bowl, combine the flour, baking powder and salt. Add the blueberries and mix together well.
Pour the wet mix into the flour mix and combine well.
Pour the batter into the tin and smooth the surface.
Bake for 35 mins. Allow cake to cool in the pan for 10 mins before serving.
Slice into 9 portions. Serve with a big dollop of Greek yoghurt, COYO or double cream.