Truly Yummy Lemon & Blueberry Cake

My Truly Yummy Lemon & Blueberry Cake is light, flavourful and absolutely won’t disappoint. I was inspired by a similar cake I spotted on Instagram but it wasn’t gluten free or dairy free. After plenty of experimenting with ingredients, baking tins, and taste tests with both my immediate and extended family, I’ve perfected it. Most importantly it is now totally gluten free, dairy free and truly yummy.

This cake is perfect for breakfast with your morning coffee or as a sweet treat with afternoon tea. It’s even more delicious served with a few fresh blueberries and a spoonful of dairy free natural yoghurt. 

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Truly Yummy Lemon & Blueberry Cake

Gluten free and dairy free lemon & blueberry cake. Recommended ingredients Flora Salted 100% plant based butter, Taylor & Colledge Vanilla Bean Paste, The Coconut Collab Natural Yoghurt, Freee Foods Gluten Free Plain White Flour, Dr. Oetker Baking Powder, caster sugar, lemons, eggs, ground almonds, blueberries, icing sugar.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine English

Servings 6

Equipment

• 1 loaf tin

Ingredients

  

• 100 g caster sugar
• 2 lemons zest only
• 150 g vegan butter recommend Flora salted
• 1 tsp vanilla bean paste recommend Taylor & Colledge Vanilla Bean Paste
• 3 large eggs
• ½ cup vegan natural yoghurt recommend The Coconut Collab Natural Yoghurt
• 150 g gluten free plain flour recommend Freee Foods Gluten Free Plain White Flour
• 1½ tsp baking powder recommend Dr. Oetker Baking Powder
• 120 g ground almonds
• 200 g fresh blueberries
• 50 g fresh blueberries for placing on top of the cake
• 50 g icing sugar

Instructions

 

• Preheat oven to 160℃/ Gas Mark 3.
• Place the caster sugar, butter, lemon zest and vanilla paste into a mixing bowl. Beat on a high setting until the mixture has combined and turned a pale yellow.
  
• Beat in the eggs one at a time until all three are fully incorporated.
  
• Add the natural yoghurt and beat. Then add the plain flour and baking powder. Mix until well combined.
  
• Mix in the ground almonds. Beat until well combined.
  
• Gently stir the blueberries into the mixture ensuring they remain whole.
  
• Place the mixture evenly into the cake tin and top off with the remaining blueberries.
  
• Place in the oven and cook for 45 – 50 mins. The cake is cooked when the skewer comes out clean. Leave to cool.
  
• Turn out onto a serving plate and dust with icing sugar before serving.
  

Notes

I like to serve mine with a spoonful of the remaining natural yoghurt and a few extra blueberries on the side. Yum!

The cake will last covered in the fridge for 2-3 days.

Keyword Dairy free lemon & blueberry cake, Gluten free lemon & blueberry cake, Lemon & Blueberry Cake Recipe, Truly Yummy Lemon & Blueberry Cake