Lemon-Blueberry Breakfast Cake

What makes this simple baked good a breakfast cake? Well, we eat it for breakfast, and it has fruit and yogurt and nuts as its primary ingredients. It is also low in sugar and grain-and-gluten-free. But you can eat it at any time of day that you like. The lemon element of this comes from Noosa Lemon Yoghurt, which gives the cake a moist texture and a slight tang.

This is lightly sweetened with a mix of mashed banana and honey, and it would be great with fresh raspberries instead of blueberries. If you only have frozen fruit on hand it will work nicely.

Lemon-Blueberry Breakfast Cake
Recipe type: Breakfast, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 medium, dead-ripe bananas, peeled and mashed (about 3/4 of a cup)
  • 2 eggs
  • 8 ounces Noosa Lemon Yoghurt
  • 2 tablespoons honey
  • 1 cup almond flour
  • 1/4 cup arrowroot or tapioca starch
  • 1 teaspoon baking powder
  • dash of salt
  • 3/4 cup fresh or frozen blueberries
  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, whisk together the mashed banana, eggs, Noosa, and honey.
  3. Sift together the dry ingredients and then stir them into the wet ingredients. Pour the batter into a lightly-oiled, 8-inch cake pan. Dot the top with the blueberries.
  4. Bake for 45-50 minutes, or until the center is set and the edges are golden brown. Cool completely before serving.

If you don’t have Noosa on hand you can substitute 8 ounces of plan yogurt, plus some lemon zest, and increase the honey by a tablespoon or two.

Thanks for reading,


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