There are many recipes out there for blueberry cakes and muffins, but you have to try my Diabetic Friendly Blueberry and Lemon version!
What better time to give this a go, than citrus season!
Lemons of all varieties are in abundance now and add a real kick when added to a blueberry cake.
Benefits of Blueberries
Blueberries are also great for anyone with diabetes as they are low in carbohydrate. You can eat a whole cup of these blue gems and this is only one exchange, or 15 g of carbohydrate.
According to Healthline anthocyanins in blueberries have beneficial effects on insulin sensitivity and glucose metabolism. These anti-diabetes effects occur with both blueberry juice and extract (PubMed , PubMed2 , PubMed3, ScienceDirect).
In a study in 32 obese people with insulin resistance, two blueberry smoothies daily caused major improvements in insulin sensitivity (PMC), as featured in HealthLine.
There are also loads of other health benefits in eating blueberries:
- They contain more antioxidants than any other fruit of vegetable, and
- Are nutrient-dense and contain Vitamin C, Vitamin K and magnesium.
What’s great about this recipe
I like to use a mix of semolina and almond meal in this recipe as it gives a really soft texture.
Almond meal is great for anyone with diabetes, or anyone keen to cut back on their carbs, as it only has a about 3.9 g of carbs per 100g!
For any of you who follow my blog, you’ll know how much I like to use Greek Yoghurt! It adds body and creaminess to recipes without the need to add butter or oil.
This is fantastic if you’re looking to lose a bit of weight or just eat a bit healthier.
So give my Diabetic Friendly Blueberry and Lemon Cake a go – at 9.6 g of carbohydrate per slice, it’s one to keep on stand-by or when you’re craving something sweet.
Diabetic Friendly Blueberry Lemon Cake
- 200 g almond meal
- 1 tsp 100% pure unsweetened vanilla extract
- 1/2 tsp 100% pure Stevia extract powder
- 35 g semolina
- 100 g Greek yoghurt (full fat)
- 2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 2 eggs (large)
- 1 tbsp lemon zest (zest of 1 large lemon)
- 1/4 cup full cream milk
- 110 g blueberries (1 punnet)
Pre-heat oven to 180 degrees Celsius. Wash blueberries under cold water and set aside.
Add all dry ingredients including almond meal, semolina, stevia, baking powder and bicarbonate of soda to a bowl and mix well.
Add all wet ingredients to a separate bowl including milk, eggs, vanilla, lemon zest and yoghurt to a bowl and mix well.
Combine the wet and dry ingredients together and mix well. Add the blueberries and mix gently into the batter.
Place the mixture into a small silicone loaf tin (approximately 9.5cm W x 22cm L x 6.5cm D) and tap on the bench-top to remove any air bubbles.
Bake in the oven for approximately 35-40 minutes. Once cooked, remove from the oven, allow to cool and slice into six pieces.
This recipe makes six serves. Each serve has 9.6g of carbohydrate.