this delicious gluten free dessert OR breakfast cake in just a few simple steps
1 pkg Cran-Lemon loaf
3 eggs
3/4 cup vanilla greek yogurt
1/2 cup oil
1 tbsp summer berry
1/2 tsp baking soda
Whisk eggs until frothy. Add oil and yogurt and whisk thoroughly. Add cran-lemon loaf and simmer berry, stir until well mixed. Pour into oiled square pan and let rest for 20 mins.
1/4 cup frozen blackberries
1/2 tsp cornstarch
Heat berries in the microwave. Mash with a fork. Add cornstarch and stir. Let cool slightly. Spoon out in dollops on batter. Swirl into cake with a tooth pick.
Cook at 350 degrees for 40 mins. Let cool in pan.
Glaze
3/4 cup icing sugar
1 tbsp lemon juice
Mix together and drizzle over still warm cake. Serve with a spoon of yogurt with a sprinkle of summer berry.
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