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).
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.