Today’s recipe that I made:
First of all, Happy Birthday to Amy’s brother!😄
Secondly, how gorgeous are Amy’s photos?!?!
I just think the lighting in them is so uplifting!
And third, this brilliant Blueberry Lemon Pound Cake recipe!
After waking up at 9:00, I whipped up this beautiful clean-eating loaf cake in 1 hour 15 mins- it only took about 15 minutes to prepare, then 1 hour to bake. So by 11:00 (once it had cooled), I was eating this…
Because I don’t have vanilla crème stevia, I instead used 140g unrefined muscovado sugar – of course, muscovado is still sugar, but I prefer it over caster sugar as it does have some health benefits and is less processed.😉 Amy uses vanilla crème stevia in many of her recipes as it is one of her favourite ingredients, so I definitely need to purchase some!
I used a store-bought gluten free flour blend, but you can use white whole wheat flour, or the gluten free flours amounts suggested by Amy in the notes.
Due to using a fan oven at 160°C, the cake needed an hour to be fully cooked through in the middle.
It popped out of the tin very easily, and was golden and spongy underneath.
After letting it cool for about 10 minutes, I cut the first slice…
Complementing the fruity blueberry flavour nicely, the zingy lemon added a tasty tang to the cake and the texture was soft and spongy.
In fact, it was so delicious that I went back for a second piece! (Shhh!😉)
This is the perfect Summer cake – light, fruity, and a great way to use up blueberries:
So, next time you’ve got a packet of blueberries lying around in the fridge, you can use the excuse of “They’re almost past the use-by date!” to go and make this healthy cake!😄
Thank you Amy, for this scrumptious recipe! x
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