This cake is currently being made on a weekly basis in our house. Florence (my one year old daughter) adores it. She sometimes has a slice for breakfast usually with a rather mismatched side of avocado (her most favourite food). Otherwise I will pop it in her little lunchbox to take out with us as a snack. I love it too. It’s deliciously moist and decadent but without any added sugar. The Greek yoghurt adds moisture, a subtle tang and creaminess with the blueberries adding sweetness. Of course, that’s not to say you can’t add sugar, of course you can, but for us, the blueberries are simply sweet enough.
Being able to share food with Florence is a joy. I have always made almost everything from scratch and none more so than now Florence is eating everything. We always have a couple of punnets of blueberries in the fridge. It’s one thing I never want to run out of but that I always seem to end up with too many of (same with bananas). So, this cake is perfect for those out of date or just about to turn blueberries. I find that the older they are, the sweeter. What ever you use, the baking process makes the blueberries naturally sweeter any how and delightfully juicy.
Of course, if you do not like blueberries then you can substitute for raspberries or perhaps blackberries. I would steer clear of strawberries though due to their high water content. Likewise, do not use frozen blueberries as your cake will not have that cake like consistency. Rather that of an unhappy looking purple slush puppy.
I have linked all the ingredients used below – so that you can see brands and products. I always make sure to use full fat Greek yoghurt and full fat butter. If you are adding honey then I suggest raw soft set honey as it adds the most divine sweetness and creaminess. I like to use the brand Hilltop as it is raw. NOTE: Honey should only be consumed by a child over the age of 1 year.
- Preheat oven to 180C.
- In to a large mixing bowl place the butter and beat well until pale and smooth. If you are adding something sweet then add in the honey or coconut sugar now and beat in to the butter.
- Add in the Greek yoghurt and eggs. Whisk together until smooth and creamy.
- Sieve in the coconut flour, baking powder and stir in to the batter.
- Add in the blueberries and coat in the mixture until dispersed well.
- Add in the ground almonds and stir in. The batter should be thick but easy to spoon.
- Spoon in to a greased cake loaf tin. I use a silicon loaf pan.
- Bake at 180C for 45-50 minutes until golden on top and a knife comes out clean. If it requires extra cooking time then check after every 5 minutes.
- Remove from the oven, allow to cool before removing from the tin.
- Store in a sealed container for up to 3 days (always make sure the cake has fully cooled before putting in a tin) or store in the fridge for up to 5 days in a container.