The other day, I baked a Blueberry Lemon Loaf Cake to bring to a gathering at a friend’s house. It was my first time using coconut oil and Greek yogurt for baking. The cake turned out surprisingly well especially for a last minute effort. It was moist and soft, much like the texture of the blueberry muffins at Starbucks, my kids’ favourite.
So I have been trying to add coconut oil and natural yogurt into my diet. You might have already read about the remarkable benefits of coconut oil, which was once classified as the oil that causes heart diseases because of its high saturated fat content. Recent studies have shown otherwise as lauric acid, capric acid and caprylic acid that is found in coconut oil have antimicrobial, antioxidant, anti-fungal and antibacterial properties which are helpful in treating a wide repertoire of diseases.
It is relatively easy to add coconut oil into my diet. I usually take a tablespoon in the morning or occasionally use it for cooking. For a person who doesn’t take any dairy product, consuming natural unsweetened yogurt was much tougher. I am still trying to figure out a way to take unsweetened yogurt without feeling all pukey. To date, I have already thrown away a few tubs and there are still a couple of them sitting in my fridge, untouched.
So I woke up on Deepavali morning, 3 hours before meeting my friends, to find out that I ran out of butter. It was too early to make a run to the grocery store and I had about 2 hours to bake. I went on the internet and search for a blueberry cake recipe that doesn’t require butter.
I was thrilled because I not only found a recipe that doesn’t require butter but uses Greek yogurt and coconut oil! The recipe was like your usual mix-wet-and-dry-ingredient muffin recipe. It was really simple. I didn’t even have to use my super duper Kitchen Aid mixer.
It took me less than 2 hours to mix, bake and wash up. The cake was done just in time for me to bring out for the gathering. Unfortunately, I had forgotten about snapping pictures until when we were at the pool and the cake was cut. I hastily took a few pictures (shown above) before they were gobbled up.
This small slice was about all that was left in the baking tin when we got home.
- 1 1/4 cups all-purpose flour (I would substitute this with Gluten Free flour)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup sugar (I used less than 1 cup and it is always good to cut back more)
- 1 tablespoon grated lemon zest
- 3/4 cup natural Greek yogurt
- 1/2 cup coconut oil (I used organic cold pressed, unrefined virgin coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups whole blueberries, lightly smashed (I would think 2 cups would be enough and the next time I would probably not crush the blueberries)
- 1/4 cup flour for coating the blueberries
- Coat a 9 x 5 inch loaf pan with oil then coat with flour and tap out excess.
- Whisk the 1 1/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon sea salt together in a large bowl.
- In a separate bowl, rub the the tablespoon of lemon zest into the 1 cup of sugar until moist and kind of clumpy, then add to flour mixture..stirring until combined.
- In a medium bowl or large measuring cup, whisk together 3/4 cup Greek yogurt, 1/2 cup coconut oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
- Pour the wet ingredients on top of the dry ingredients and stir together until just combined.
- Place all the blueberries in a large ziplock bag. Seal it and slightly smashed the blueberries.
- Open the bag and dump in the 1/4 cup flour and seal it closed. Shake until all of the smashed blueberries are coated with flour.
- Gently fold the flour coated, smashed blueberries into the batter
- Pour the batter into the greased loaf pan.
- Bake in a preheated 350 F oven for about 50-55 minutes until golden brown on top. A test skewer should come out clean.
- Let the cake cool in pan on a wire rack for 15 minutes.
- Cut and serve.