5 Ingredient Lemon Blueberry Yogurt Cake
Equipment
Ingredients
- 1¾ cups Greek yogurt
- 1 cup sweetened condensed coconut milk
- 1 large lemon, zested + 1/2 juiced
- 5 tbs tapioca starch
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350℉. Line a 8x4 inch loaf pan with parchment paper. Make sure you wash and dry your fruit well!
- In a large bowl, whisk together the yogurt, sweetened condensed milk, zest and lemon juice until smooth. Sift in the tapioca starch and mix until no lumps remain. Lastly fold in the blueberries. Transfer the batter to your pan and bake for 50-55 minutes and golden brown on the edges. If the cake is still jiggly in the middle, its okay - it will set in the fridge.
- Allow to cool in the pan for about an hour (cake will sink in). Transfer to your fridge to set for at least 2 hours. Top with more berries to serve.
Notes
Store leftovers in an air tight container in the fridge.
You can substitute corn starch or arrowroot powder for the tapioca flour.
Nutrition
Calories: 181kcal | Carbohydrates: 31g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 65mg | Potassium: 237mg | Fiber: 1g | Sugar: 24g | Vitamin A: 117IU | Vitamin C: 10mg | Calcium: 162mg | Iron: 0.3mg