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Lemon and blueberry cake by food blogger Mai Hendi

Many people enjoy cakes in both summer and winter, and the healthier the cake, the better. Egyptian food blogger Mai Hendi presented the best lemon and berry cake.

Meanwhile, blueberry is successfully grown in Egypt and you can easily find it in the supermarket all year round. Note that Mai Hendi shoots her own recipe videos.

The low carb recipe is delicious and easy to prepare. You can enjoy the dessert guilt-free with a cup of tea.

Food blogger Mai Hendi


Two and a half cups of almond flour (300 g)
1 cup blueberries (150 g)
1/2 cup sweetener (if a 1:1 replacement for normal sugar; if not, read package carefully)
1/4 cup almond milk
1/3 cup butter/coconut oil (at room temperature)
3 eggs (at room temperature)
2 tablespoons lemon juice
1/2 tablespoon of baking powder (8 g)
Pinch of salt

*For the icing
2 tablespoons lemon juice
powdered sweetener

* Method

In a bowl, put the almond flour, baking powder and salt and mix the ingredients together. Bring another bowl, put the butter and soften in the blender for a few minutes.
Then add the sugar and lemon zest and mix again until the mixture is frothy.
Add the flour to the second mixture and mix until combined, add the blueberry, lemon juice and milk, and fold everything together with a spatula.
Grease the mold with butter and sprinkle with flour.
Pour the batter into the mold and bake in a preheated oven at 170°C for 40-45min. (You can insert a toothpick to make sure the cake is ready)
Let cool for a while. Prepare the frosting by gradually adding the sweetener to the lemon juice until you reach the desired consistency.
Once the cake has cooled, decorate it with the lemon glaze and enjoy.

Submitted by Omnia Ahmed