Apricot and Blueberry Cake
This apricot and blueberry cake is soft and moist, thanks to Greek yoghurt, spelt flour, and a bit of vanilla protein powder. Fresh apricots and blueberries are mixed in, so every slice is full of fruit. Coconut sugar gives a gentle sweetness, and flaked almonds with cinnamon make a crisp topping.
Nutrition
- Calories 278kcal 148kcal
- Fat 7.8g 4.1g
- Carbs 40.0g 21.3g
- Protein 12.6g 6.7g
- Fibre 2.6g 1.4g
Ingredients
- Main Recipe
For the Topping
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I like cakes where every slice has fruit, and this recipe has plenty. The apricots soften as they bake and keep the cake moist, while the blueberries add a bit of tartness. Greek yoghurt means you only need a little oil, and the almond-cinnamon topping adds a nice crunch.
Tips and Variations
- If you do not want to use protein powder, replace it with 20g of additional plain spelt flour.
- Frozen blueberries can be added straight from the freezer. Fold them in gently just before transferring the batter to the tin.
- Nectarines or peaches can be used instead of the apricots when they are in season.
- Regular plain flour can replace the plain spelt flour in the same quantity.
- For a nut-free cake, leave out the flaked almonds and use just coconut sugar and cinnamon for the topping.
- If your apricots are particularly ripe and sweet, you can reduce the coconut sugar slightly.
- A small amount of almond extract can be added with the vanilla if you want the almond flavour to come through more strongly.
Meal Storage
Keep the cake in an airtight container in the fridge for up to 3 days.
Freezer tips
You can freeze individual slices in an airtight container for up to 2 months. Place baking paper between slices so you can take out just what you need.
Defrost slices overnight in the fridge or let them sit at room temperature for a few hours. You can eat them chilled or let them warm up before serving.
Frequently Asked Questions
Yes. Replace the 20g of vanilla protein powder with 20g of additional plain spelt flour. The cake will be slightly less vanilla-flavoured, but no other changes are needed.
Yes. Add the blueberries while still frozen and fold them into the batter gently. There is no need to defrost them first.
Yes, although fresh apricots give the best texture. Drain tinned apricots very thoroughly before chopping and weighing them, as excess liquid can make the cake wetter.
Yes. Regular plain wheat flour can replace the plain spelt flour in the same quantity. The texture may be slightly different, but the recipe should not need any other major adjustment.
Closing Note
This cake is a great way to use up ripe apricots when they are in season, especially if you have a lot on hand. The fruit keeps the centre soft, and the almond and cinnamon topping adds a nice contrast as it bakes. If you enjoy this, you might also like this spelt plum cake with yoghurt.
- 🍃 Lighter
- 🧊 Freezer Friendly
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