Organic Blueberry Cake

Organic Blueberry Cake


  • 2 ¾ cups flour
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 3 tbsp freshly grated lemon zest
  • 1 tbsp unsalted butter or coconut oil, melted and cooled slightly
  • 3 large egg whites, room temperature
  • 2 tbsp vanilla extract
  • ¾ cup plain nonfat Greek yogurt
  • ½ cup freshly squeezed lemon juice
  • ½ cup nonfat milk
  • 1 ½ cups fresh blueberries


Step 1

Preheat the oven to 175°C and lightly coat a 9×5” loaf pan with nonstick cooking spray.

Step 2

To prepare the cake, whisk together the flour, baking powder, baking soda, salt, and lemon zest in a medium bowl.

Step 3

In a separate bowl, whisk together the butter, egg whites and vanilla extract. Stir in the Greek yogurt, mixing until no large lumps remain.

Step 4

Stir in the lemon juice and 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. Set aside 2 tablespoons of blueberries, and gently fold in the rest with a spatula.

Step 5

Spread the batter into the prepared pan, and gently press the remaining blueberries into the top. Bake at 175°C for 45-55 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Did you know?

Blueberries are high in nutrients, low in calories and a great source of vitamin C and K.