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Lemon Blueberry Cake with Honey https://www.metro.ca/userfiles/image/recipes/gateau-bleuets-citron-miel-11399.jpg PT20M PT1H20M PT1H40M
Cake :Preheat the oven to 325°F (170°C).Line a 22-cm springform pan with parchment paper. Grease the sides. Set aside.Place the yogurt for the icing in a cheese cloth strainer. Let drain for about 1 to 2 hours. Set aside in a cool place.In a mixing bowl, whisk the eggs, brown sugar, and honey for 8 to 10 minutes until you get a fluffy white mixture.Add all the remaining ingredients except the blueberries. Gently stir until you get a smooth texture.Lightly mash 1 cup of blueberries. Gently fold the blueberries into the batter.Pour into the mould.Add ½ cup of blueberries on top of the cake. Put the rest aside to use later for decoration.Bake in the oven for 1 hour and 15 minutes.Icing :In a bowl, combine the strained yogurt, powdered sugar, and lemon zest.Remove the cake from the oven. Let cool before unmoulding.Place the cake on a nice presentation platter. Spread the icing on the cake. Top with the remaining fresh blueberries.
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Cake: 4 egg 1/2 cup (125 ml) light brown sugar 1/3 cup (80 ml) honey 1 cup (250 ml) plain Greek yogurt 1/2 cup (125 ml) olive oil 2 tablespoon (30 ml) lemon zest 1 teaspoon (5 ml) vanilla extract 2 cups (500 ml) flour 1 cup (250 ml) almond powder 1 teaspoon (5 ml) baking powder 2 1/2 cups (625 ml) fresh blueberries Icing 2 cups (500 ml) plain Greek yogurt 10% 3 tablespoons (45 ml) powdered sugar 1 tablespoon (15 ml) lemon zest 1/3 cup (80 ml) honey
Lemon Blueberry Cake with Honey

Lemon Blueberry Cake with Honey

Rate this recipe
3 Votes
12
Desserts
0:20
Preparation
1:20
COOKING
1:40
TOTAL TIME

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Ingredients

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  • Cake:
  • 4
    egg
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    30 un. OR IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP 500 - 540 ml SELECTED VARIETIES


  • 1/2 cup
    (125 ml)
    light brown sugar
  • 1/3 cup
    (80 ml)
    honey
  • 1 cup
    (250 ml)
    plain Greek yogurt
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    12 - 16 X 95 - 100 g SELECTED VARIETIES


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  • 1/2 cup
    (125 ml)
    olive oil
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  • 2 tablespoon
    (30 ml)
    lemon zest
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  • 1 teaspoon
    (5 ml)
    vanilla extract
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    46 ml OR PUMPKIN PIE SPICE 35 g


  • 2 cups
    (500 ml)
    flour
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  • 1 cup
    (250 ml)
    almond powder
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  • 1 teaspoon
    (5 ml)
    baking powder
  • 2 1/2 cups
    (625 ml)
    fresh blueberries
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  • Icing
  • 2 cups
    (500 ml)
    plain Greek yogurt 10%
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    12 - 16 X 95 - 100 g SELECTED VARIETIES


    SAVE $1.16
    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

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    $3.33 ea.

    SELECTED SIZES, SELECTED VARIETIES


  • 3 tablespoons
    (45 ml)
    powdered sugar
  • 1 tablespoon
    (15 ml)
    lemon zest
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  • 1/3 cup
    (80 ml)
    honey
Imprimer ma sélection

Preparation

Cake :

Preheat the oven to 325°F (170°C).

Line a 22-cm springform pan with parchment paper. Grease the sides. Set aside.

Place the yogurt for the icing in a cheese cloth strainer. Let drain for about 1 to 2 hours. Set aside in a cool place.

In a mixing bowl, whisk the eggs, brown sugar, and honey for 8 to 10 minutes until you get a fluffy white mixture.

Add all the remaining ingredients except the blueberries. Gently stir until you get a smooth texture.

Lightly mash 1 cup of blueberries. Gently fold the blueberries into the batter.

Pour into the mould.

Add ½ cup of blueberries on top of the cake. Put the rest aside to use later for decoration.

Bake in the oven for 1 hour and 15 minutes.

Icing :

In a bowl, combine the strained yogurt, powdered sugar, and lemon zest.

Remove the cake from the oven. Let cool before unmoulding.

Place the cake on a nice presentation platter. Spread the icing on the cake. Top with the remaining fresh blueberries.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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