Sometimes you feel like having the perfect afternoon treat for you, your kids, or your friends. Here is a delicious, healthy and full of goodness lemon and blueberry cake. It would warm anyone’s heart. Inspired by the Sprouted kitchen’s blog





3/4 cup colza oil or coconut oil, melted
1 cup brown sugar
3 eggs, room temperature
1 tsp. vanilla extract
2 tbsp. lemon zest
1 pinch of salt
1 cup plain yogurt
1/4 cup lemon juice
2 cups flower (or any gluten free flower will work)
1 c.s. baking powder
1 cup blueberries, fresh or frozen
For the glaze:

2 c.s. fresh lemon juice
1 cup powdered sugar

lemon zest, to decorate


Preheat the oven to 180°. Grease a cake mold or line with a parchment.

Mix the oil and sugar until well blended. Add the eggs, one at a time until well mixed. Add the vanilla, lemon zest, yogurt, lemon juice and mix.

In another bowl, add flower, baking powder and soda and stir to combine. Gently add the dry to the wet ingredients to mix. Fold in the blueberries and pour the mixture into the cake mold

Bake on the middle rack for 1:20 hour until golden or until a toothpick comes out clean. Remove to cool completely.

In the meantime, whisk the lemon juice and powdered sugar together to create a glaze.

Glaze the cooled cake. The loaf with keep covered for three days.