Lemon almond blueberry (Print Version)

# Ingredients:

→ Base

01 - 100 g of blueberries
02 - 4 pinches of salt
03 - 8 g baking powder or chemical leavening agent
04 - 120 g whole wheat flour (T110)
05 - 60 g almond meal
06 - 70 g unrefined sweetener
07 - The zest from 1 lemon
08 - 30 g freshly squeezed lemon juice
09 - 50 g olive oil
10 - 180 g coconut yogurt
11 - 2 eggs

→ Topping

12 - 1 thick coconut yogurt
13 - 1 tablespoon strawberry jam

# Instructions:

01 - Toss everything mentioned into a bowl in the way it’s listed. Whisk until it’s nice and smooth.
02 - Pour the smooth batter into a loaf pan and bake in the oven at 160°C for 45 minutes.
03 - Combine a thick coconut yogurt with a spoonful of strawberry jam until blended.
04 - Once the cake has completely cooled, spread the topping evenly over it. Chill it in the fridge for an hour.

# Notes:

01 - Make sure the topping yogurt is thick enough so it doesn’t drip down the sides.

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