Name: 5 Ingredient Lemon Blueberry Yogurt Cake
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1¾ cups Greek yogurt; 1 cup sweetened condensed coconut milk; 1 large lemon, (zested + 1/2 juiced); 5 tbs tapioca starch; 1 cup fresh blueberries

輕鬆管理食譜。使用 Umami，您可以從任何裝置編寫食譜，並與家人和朋友協作製作食譜書。

Umami | 適用於 iOS 和 Android 的食譜管理器

常見問題

重設密碼

{sender}邀請您加入他們的家庭。

家庭邀請

加入 {sender} 的家庭

{sender}邀請您加入{groceryList}。

購物清單邀請

{sender}邀請您加入{mealPlan}。

餐點計劃邀請

{sender}邀請您加入{recipeBook}。

食譜書邀請

精美設計的應用程式，用於收集、組織和分享食譜。適用於 iOS 和 Android。

輕鬆管理食譜

抱歉，找不到您正在尋找的頁面。

找不到頁面！

新的家庭成員

新的購物清單成員

{groceryList}

新的餐飲計劃成員

{mealPlan}

新的食譜書成員

{member} 添加了一個食譜

食譜

名稱

食譜書

註冊

支援

Kyle’s Kitchen

Preheat oven to 350℉. Line a 8x4 inch loaf pan with parchment paper. Make sure you wash and dry your fruit well!

In a large bowl, whisk together the yogurt, sweetened condensed milk, zest and lemon juice until smooth. Sift in the tapioca starch and mix until no lumps remain. Lastly fold in the blueberries. Transfer the batter to your pan and bake for 50-55 minutes and golden brown on the edges. If the cake is still jiggly in the middle, its okay - it will set in the fridge.

Allow to cool in the pan for about an hour (cake will sink in). Transfer to your fridge to set for at least 2 hours. Top with more berries to serve.

5 Ingredient Lemon Blueberry Yogurt Cake

食材

步驟

營養

準備好開始烹飪了嗎？