Lemon Blueberry Cake
It’s been a minute since I’ve posted a recipe.
Sabbaticals are fantastic in that they will recharge every ounce of creativity in your soul. I took time out from life, work, and my blog in the past month, and in this time, thought long, and hard, about what I’d like to put up.
This loaf was inspired by bushes of rosemary, growing wildly in the garden of an elderly couple in Hermanus. Fragrant vanilla stirred into a hot pot of jungle oats on days when there was no clock and lemon juice, squeezed into many a drink on hot days when there was not a breeze in sight.
I am feeling rested and this cake is one of the most creative things I’ve baked in October.
Did you know: Rosemary pairs really well with lemon when you bake it. For a simple glaze, chop rosemary into your icing sugar and lemon juice mixture and drizzle it over any plain vanilla sponge. 1 cup icing sugar, 1/2 tbsp lemon juice will make a nice, thick glaze.
Ingredients
1/4 tsp bicarb
2 tsp baking powder
1 cup fat-free yoghurt
1/4 cup honey
1/2 cup olive oil
1 slab of Lindt chocolate (I used the dark orange)
1/4 cup blueberries
2 cups of cassava flour
the rind of 1 lemon
juice of 1 lemon
1 tbsp finely chopped rosemary
2 tsp vanilla essence
pinch of salt
Method
Heat the oven to 180 degrees.
Spray a loaf pan and set it aside.
In a large bowl, whisk together baking powder, bicarb, flour, salt, and rosemary.
In another large bowl, whisk together lemon juice, olive oil, vanilla, and honey for 2 minutes.
Add yoghurt to the wet ingredients and whisk for another minute.
Make a well in the dry ingredients, add chocolate, blueberries, lemon zest, and wet ingredients to the bowl, and with a spatula, fold together.
Pour into the pan (the mixture will be thick) and spread it evenly on the top with your spatula.
Bake for 38-40 minutes in the oven.
Take out and let the cake cool completely before tipping it out of the pan.
You want to store this loaf in the fridge and it will last for four days.
