Blueberry Lemon Cake

Blueberry Lemon Cake

Nanopro Vanilla is the perfect substitution for flour when baking and it can be incorporated into a variety of recipes. This Blueberry Lemon Cake is light and fluffy, easy to make and provides the perfect flavor combination of sweet and tart. 

  • 1 cup white granulated sugar
  • 1 tablespoon lemon zest (1 medium-size lemon)
  • 1 tablespoon lemon juice
  • 1 and ½ cup Nanopro Vanilla 
  • ÂĽ teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup vanilla greek yogurt
  • ½ teaspoon vanilla extract
  • 3 large eggs
  • ½ cup of vegetable oil
  • 1 cup blueberries, cleaned and dried
  • ½ tablespoon almond flour

  1. Preheat oven to 350 degrees F. Spray loaf pan with baking spray and set aside.
  2. In a small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant 
  3. In a large bowl mix together the flour, salt, baking powder, and sugar-zest mixture. Whisk together to combine.
  4. In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
  5. Pour the wet ingredients into the dry and stir gently to mix.
  6. Toss the blueberries with the ½ tablespoon almond flour.
  7.  Once the batter is mostly mixed, gently fold in the blueberries.
  8. Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
  9. Bake for about 50 minutes. The top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in the pan for about 10 minutes then turn the pan upside down to remove them.  
  10. Serve immediately or store bread in a sealed container. Store at room temperature for 3-4 days.
Recipe adapted from Serene Herrera @ House of Yumm

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