Ingredients:

  • 190g white whole wheat flour or spelt flour
  • 50g almond flour
  • 5g baking powder
  • 3g baking soda
  • 1g salt
  • 110g large eggs
  • 80ml maple syrup or honey
  • 120g plain Greek yogurt
  • 30ml melted coconut oil or olive oil
  • 6g lemon zest
  • 5ml vanilla extract
  • 150g fresh blueberries
  • 8g flour (for tossing)
  • 30ml fresh lemon juice
  • 25g powdered coconut sugar or maple glaze

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving an overhang on the sides; this allows you to lift the cake out easily without it breaking. Grease the remaining corners with a touch of oil.
  2. In a large bowl, whisk the eggs and maple syrup until the mixture looks pale and slightly frothy. Stir in the Greek yogurt, melted oil, lemon zest, and vanilla.
  3. In a separate bowl, sift together the flours, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet using a spatula until just combined—stop as soon as you see no more streaks of flour.
  4. Toss your fresh blueberries in 1 tablespoon of flour until coated. Gently fold them into the batter. Do not over-mix, or you will streak the cake purple; you want distinct, popping berries.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes. The cake is done when the edges pull slightly away from the pan and a toothpick comes out clean.