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Best Blueberry Cake

Blueberry cake with undertones of coconut and lemon

Course Dessert
Cuisine Mediterranean, Middle Eastern
Keyword Baking, Tea time
Total Time 35 minutes
Servings 6
Author Zaatar and Zaytoun

Ingredients

  • 1 cup blueberries
  • ½ cup plain yogurt
  • ¾ cup sugar
  • 3 large eggs
  • 2 tablespoons lemon juice
  • ¼ teaspoon orange blossom
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup desiccated coconut
  • ½ cup mild olive oil

Instructions

  1. Wash the blueberries and drain on kitchen towels

  2. Preheat the oven to 180C (350F)
  3. In a large bowl add the yoghurt, sugar eggs, lemon juice, orange blossom water, and whisk vigorously.
  4. In another separate bowl, sieve the flour, baking powder and add the salt and desiccated coconut, mix well
  5. Add the dry ingredients to the egg mixture and fold until nearly combined, then add the oil slowly and keep folding until well combined (be patient)
  6. Pour into a greased tin and bake for around 25 minutes until a knife comes out clean
  7. Allow to cool and serve with an optional dusting of powdered sugar.