PALAZZETTI MAGAZINE

Today, we’re bringing you a recipe that will have you swooning from the first mouthful: blueberry plum cake with coconut and lemon. This pantry staple is a soft and fragrant cake that’s perfect for any occasion, and extremely quick and easy to make at home. With a surprising blend of flavours, textures and fragrances, it’s yummy and definitely moreish.

A loaf cake that brings together the freshness of blueberries, the exotic scent of coconut and the irresistible aroma of lemon… like a slice of summer.

Our blueberry loaf cake batter is just as good for making muffins, which come in handy on a day trip or make a great beach snack. It doesn’t have any butter or milk, making it perfect for the lactose intolerant, too: just the right amount of sweet and equally soft and fluffy. With the almond flour and the distinctive texture of coconut, it has something of a rustic consistency, a real riot of flavour and fragrance.

So, without further ado, let’s see exactly how to make this tasty treat!

Blueberry plum cake with coconut and lemon — our lactose-free recipe

INGREDIENTS

  • 4 eggs                 
  • 120 g cane sugar
  • Pinch of salt
  • 120 ml sunflower oil
  • 100 g fine white Italian 00 flour
  • 70 g emmer flour
  • 50 g almond flour
  • 25 g shredded coconut
  • 10 g baking powder
  • 1 sachet vanillin
  • Zest of one spray-free lemon
  • 150 g blueberries
  • Greek yoghurt, to serve

METHOD

  1. Whip the eggs with the sugar and a pinch of salt.
  2. Slowly drizzle in the oil.
  3. Combine the flours, baking powder, vanillin, shredded coconut and almond flour in a bowl.
  4. Fold the dry mixture into the eggs a bit at a time with a downward motion.
  5. Lastly, add the lemon zest and blueberries to the batter. Quick tip: we recommend coating the blueberries with flour so that they won’t “sink” too much as the cake bakes.
  6. Pour the batter into a loaf cake mould lined with baking paper; bake in a preheated oven at 180 °C for 40 minutes.
  7. Remove from the oven, allow to cool, cut into slices and serve with Greek yoghurt and fresh blueberries, to taste. Happy snacking!

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.