Blueberry Lemon Yogurt Cake
Ingredients (12)
- 1 1/2 cups white whole wheat flour or regular whole wheat flour, plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon fine grain sea salt
- 2 medium lemons, preferably organic, to be zested and juiced
- 1 cup sugar (I used organic cane sugar)
- 3/4 cup plain whole-milk (full fat) yogurt or Greek yogurt
- 3 extra-large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup extra-virgin olive oil
- 1 cup fresh or frozen blueberries (if frozen, do not defrost!)
- 2 teaspoons honey
- Optional accompaniments: coconut whipped cream or regular whipped cream or vanilla ice cream
Directions
Learn how to make this recipe at Cookie and Kate
Ingredients (6)
- 1.5 oz. Tanqueray No. Ten Gin
- 1 oz. Pomegranate Juice
- 0.5 oz. Simple Syrup
- Champagne (Chilled, to Top Off)
- Pomegranate Seeds to Garnish (Optional)
- *Approximate serving size is 1.6 servings. Please enjoy responsibly.
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