This is a very good recipe which is relatively straightforward. The result was a delicious and tender baked cake. The lemon drizzle on the top really helped the overall flavour. The part of the recipe that wasn’t so successful was putting the lemon icing into a ziplock bag and snipping off the corner to drizzle evenly over the top of the cooled cake. That was rather messy so in the interests of keeping it simple I spread the icing on the top of the cake with a spatula. It made 12 thick slices and I stored it in the fridge in a cake box. Everybody loved it especially my little sister. She is in to Keto cakes or maybe its just any cake! I will be making this cake again but next time I am going to ramp up the lemon and leave out the blueberries and go for the traditional flavour. This cake mix is a good recipe. Try it and enjoy!
Prep time: 10 mins | Cook time: 1 hour 5 mins | Servings: 12
Nutrition: calories 235 | total carbs 6.6g | net carbs 4.1g | protein 7.2g | fat 20.8g | saturated fat 7.5g | fibre 2.5g | sugar 2.5g
- 5 large eggs, separated, room temperature
- 1/2 cup / 114g butter, melted then cooled
- 1/2 cup / 115g sour cream, room temperature (I used a plant-based single cream instead)
- 1 lemon, 3 tbsp lemon juice & zest of 1 lemon
- 2 cup / 200g almond flour
- 1/3 cup / 40g coconut flour
- 1/2 cup 100g granulated sweetener
- 3 tsp baking powder
- 3/4 cup / 120g fresh blueberries
- 4 tbsp powdered sweetener
- 2 tbsp lemon juice
- Preheat the oven to 180C/ 350F. Line a loaf tin with grease-proof paper, or grease with butter or oil.
- In a bowl, whisk the eggs whites, until stiff peaks form. Then set aside.
- In another bowl, add the egg yolks and the melted, cooled butter. (Melt in the microwave for around 1 minute, and allow to cool for around 2 minutes, if too hot the butter will cook the eggs.) Whisk together until combined, then fold through the cream and lemon juice.
- Next, in a different bowl combine all the dry ingredients, stir until fully incorporated. Also add the lemon zest.
- Add the egg yolk mix to the dry ingredients, as well as 1/2 the stiff egg white mix. Stir until combined.
- Fold the remaining 1/2 of the egg whites through the batter, until smooth. Be careful not to over-mix as this will remove air from the batter.
- Last, fold the blueberries through the batter.
- Then, fill the loaf tin with batter, and level with a spatula.
- Bake in the oven for around 65-70 minutes, on the middle shelf until golden and can insert and remove a knife/skewer without crumbs sticking.
- Check the bread after 40 minutes, once it’s browned on top, loosely place some tin foil over the top to prevent burning.
- Once cooked, remove from the oven and allow to cool.
- Optional: make the lemon icing by mixing lemon juice with powdered sweetener. Drizzle over once the blueberry bread is fully cooled.
- Serve & enjoy!!