Light and fluffy no flour blueberry lemon yogurt cake with fresh, bright flavor and soft texture.

Scale

1 cup Greek yogurt

3 eggs

1/2 cup sugar

1/2 cup almond flour

Zest of 1 lemon

2 tbsp lemon juice

1 tsp vanilla

1/2 tsp baking powder

Pinch salt

3/4 cup blueberries

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1. Preheat oven to 180°C and prepare pan.

2. Mix yogurt, eggs, sugar, lemon juice, zest, and vanilla.

3. Add dry ingredients and mix gently.

4. Fold in blueberries.

5. Pour into pan.

6. Bake 30–35 minutes.

7. Cool completely before slicing.

Use thick yogurt.

Do not overmix.

Coat blueberries to prevent sinking.

Cool fully before slicing.