Everyone needs a go-to cake. This is mine.
Blueberry lemon cake
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Pretty much any berry can be subbed in for the blueberries. When I have a lot (8-10 oz) of berries on the ripe side, I cook them down into a skillet jam and then fold them in at the end, after combining the liquid and dry ingredients. Even better, though, is replacing the berries with 2/3 cup mini bittersweet chocolate chips, and replacing the lemon juice and zest with that of a blood orange. A tart pan is essential in my house (it fits best under our cake dome), but an 8 x 8 square pan will also do.
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2 cups white spelt flour
3/4 cup natural cane sugar
2 1/2 teaspoons baking powder
Pinch fine grain salt
Zest of 1 lemon
1 cup blueberries
1/2 cup almond milk
2 tablespoons unsweetened coconut yogurt
2 tablespoons olive oil
Juice of one lemon
Preheat the oven to 375 F / 190 C. Line the bottom of a 10-inch round tart pan with parchment, and lightly oil the sides.
In a large bowl, sift the flour, sugar, baking powder, salt, and lemon zest together. Add the berries and toss gently to coat. In a small bowl, whisk the liquid ingredients together. Add liquid ingredients to dry, and fold gently to combine. The batter will be thick, like biscuit dough. If it seems to dry, add a splash of almond milk.
Once the cake is in the oven, lower the heat to 350. Bake for 30-35 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. Cool completely before serving.
Prep time: 5 minutes | Cook time: 35 minutes