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Lemon Blueberry Cake

Lemon Blueberry Cake

The perfect balance of tangy lemon and sweet blueberries, this loaf is all kinds of comforting. It can be fully customised to be vegan-friendly.

We’ve even included a couple of spoonful’s of our Raw Protein Paleo Fermented Vanilla Lucuma to up the protein content to help you feel full for longer. This gut-loving blend is designed to be super gentle on the digestive system. It’s made from certified organic pea protein, fermented greens, and seeds. Each serve also contains 50% of your recommended daily intake of Iron.

Dessert & Snacks


15 minutes

30 minutes


  • 1 3/4 cups self-raising flour

  • 2 tbsp Raw Protein Paleo Fermented Vanilla Lucuma

  • 1/2 tsp salt

  • 1/2 cup honey or maple syrup

  • 1/2 cup greek or coconut yoghurt

  • 1/4 cup melted butter or coconut oil

  • 2 organic eggs (or vegan egg replacement)

  • 1/3 cup lemon juice

  • 3/4 cup frozen blueberries


  1. Preheat oven to 170 Degrees C.

  2. In a mixing bowl, combine flour, protein and salt.

  3. Create a well in the centre and add honey, yoghurt, butter or oil, eggs (or egg replacer) and lemon juice.

  4. Mix well and then stir through the blueberries.

  5. Spoon into a greased loaf tin and bake for 30-35 minutes.

  6. Allow to cool for 10-15 minutes before removing from the tin.

  7. Serve with dairy-free ice cream or a squeeze of lemon and sprinkle of coconut sugar.

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