Recipe, Sweets

meyer lemon, blueberry & almond cake


have you ever tried meyer lemons before?  well, i haven’t but that quickly changed when they made an appearance in my csa fruit box this week.

meyer lemons, thought to have originated from China, are a cross between a true lemon and a tangerine or orange.  I would describe them as equally sour compared to regular lemons with a more delicate, sweet and floral aftertaste.

i’ve been eyeing smitten kitchen’s lemon yogurt anything cake and this was a perfect recipe for me to debut these lemons.  as the name of the recipe suggests, it’s quite a casual, experimental, anything-goes sort of recipe and i went a little crazy.  i used only a third of the sugar, half of the oil, non-fat dairy and whole wheat flour.  i added a meyer lemon glaze and sprinkled it with toasted almonds.

just a note—this cake will not rise very much during baking and will deflate a little bit once cooked.  It is a denser and moister cake with a heavier crumb and will taste even better after cooling and settling a little bit.  go to smitten kitchen and see all the other combination of ingredients you can use!



adapted from: smitten kitchen

time: 20 mins prep + 50 mins baking

servings: one 9” x 5” loaf pan



  • 3 eggs
  • 1/2 tsp vanilla or almond extract*
  • 1/4 cup olive oil
  • 3/4 cup 0% fat greek yogurt
  • 1/4 cup skim milk
  • 1 1/2 cup blueberries, thawed and drained (if frozen) and tossed in 1 tbsp of flour


  • 1 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar
  • zest from 2 meyer lemons (~2 tsp)
  • 1/4 cup slivered almonds

meyer lemon glaze

  • 1/3 cup meyer lemon juice
  • 1 tbsp sugar

* i used almond extract but i think i would have preferred vanilla extract

  1. preheat oven to 350 F and line a loaf pan with parchment paper
  2. whisk the yogurt, sugar, eggs, lemon zest, vanilla and oil.
  3. in another bowl, mix the dry ingredients.
  4. slowly whisk the dry ingredients into the wet ingredients.
  5. gently fold in blueberries (make sure blueberries are fairly dry and tossed in flour)
  6. pour batter into the loaf pan and place into preheated oven.
  7. bake for approximately 50 mins or until a cake tester placed in the center of the cake comes out clean.  i usually check once after 30 mins and then every 5-10 mins afterwards.
  8. while cake is baking, make the meyer lemon glaze by mixing sugar and lemon juice in a bowl.  heat up mixture (microwave is fine) and mix until sugar is melted.  toast slivered almonds over low heat in a skillet pan.  stir occasionally and turn off heat once almonds are lightly browned.
  9. let cake cool in pan for 10 mins.  use a toothpick or fork and poke holes on the surface of the cake.  sprinkle almond slivers over cake. pour glaze over the cake and let sit for another additional 10 mins.  pour off any extra glaze.

Make this Sunday night and enjoy it for breakfast on Monday morning…with a strong cup of coffee.  Mondays are rough….eep.


6 thoughts on “meyer lemon, blueberry & almond cake

    • Emily L says:

      Me too! I’ve been using lemons and berries like crazy since Chicago warmed up a little bit during the past week or so.

    • Emily L says:

      Thank you! Yes, it’s strange that they are so hard to find in Europe and Asia. Maybe you can grow your own tree! They’re kind of cute.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s