Moist blueberry cake

This low-histamine blueberry cake with Greek yogurt is super moist and only takes 10 minutes in the oven.

This recipe is

• vegetarian
• Suitable for a low-histamine diet

Preparation time

60 minutes

Ingredients for one serving

• 180 g butter
• 160 g coconut blossom sugar
• 1 packet of vanilla sugar (1)
• 4 egg yolks
• 150 g Greek yogurt (1)
• 270 g spelt flour
• 1 tsp cream of tartar baking powder
• 200g blueberries

preparation

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) using convection.
• Thoroughly mix the softened butter with the coconut blossom sugar.
• Stir in the egg yolks and the yogurt.
• Mix the flour with the baking powder and add the blueberries.
• Mix to form a creamy batter.
• Grease a loaf tin with butter and bake the dough in it for about 50-60 minutes.

Our HistaFood tip

A glaze made from a little powdered sugar, acerola juice, and water goes very well with this cake. Simply mix about 100g of powdered sugar with 1 teaspoon of acerola juice and a little water.

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.