Caaaake! There’s always time for another cake recipe, right?
I haven’t made lemon cake for a long time, and as I had blueberries and chia seed I thought they would all work deliciously together!
I made a batter using one lemon (zest, juice and pulp), 1 egg, about 100g blueberries, 1/2 cup chia seeds, 1/2 tsp baking soda, 1 cup unsweetened almnd milk, vanilla powder, 1 tbsp honey, a pinch of salt and about 50g flour (you can use any flours you like, you just want the batter to be runny yet still thick enough to suspend the blueberries so they don’t all just sink to the bottom!).
Blend everything together (except the chia and blueberries). Add the blueberries. Once you’re happy with the thickness of your batter, add the chia seeds.
Spoon into muffin/cupcake cases, and bake at 180 C for about 20-23 minutes. The tops should go slightly golden, and they should feel slightly spongy to touch.
Leave to cool fully beforeenjoying – they’re even more delicious with some coconut yoghurt and more blueberries!