Blueberry Yoghurt Cake With Almonds Recipe

Name: Blueberry Yoghurt Cake With Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup almond meal; 1 cup wholemeal spelt flour; 1/2 teaspoon baking powder; 1/2 teaspoon bicarb soda; 1/4 teaspoon salt; 3/4 cup yoghurt; zest of a lemon; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 2 eggs; 1/2 cup Norbu; 1 cup blueberries (fresh or unthawed); 3 teaspoon Norbu

Servings: persons

1/2 cup almond meal
1 cup wholemeal spelt flour
1/2 teaspoon baking powder
1/2 teaspoon bicarb soda
1/4 teaspoon salt
3/4 cup yoghurt
zest of a lemon
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 eggs
1/2 cup Norbu
1 cup blueberries (fresh or unthawed)
3 teaspoon Norbu

1
Preheat oven to 170u00b0C and spray a square cake tin with oil.
2
Combine almond meal, flour, baking powder, bicarb and salt in a medium bowl.
3
In a separate bowl, whisk together yoghurt, lemon zest, juice and vanilla.
4
Beat eggs and Norbu until light and fluffy and stir through the yoghurt mix.
5
Stir through flour mixture and pour batter into tin.
6
Sprinkle over blueberries and 3 teasp Norbu.
7
Bake for 30-40 minutes, or until an inserted toothpick comes out clean.
8
You may need to cover the top of the cake with foil for the last 5-10 minutes of baking, to prevent the almonds from burning.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup almond meal, 1 cup wholemeal spelt flour, 1/2 teaspoon baking powder, 1/2 teaspoon bicarb soda, and more.

Yes, Blueberry Yoghurt Cake With Almonds falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Yoghurt Cake With Almonds

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