Memere’s Blueberry Cake
- 1 ½ Cups Einkorn flour
- 1 Cup plain whole milk yogurt
- 1 tsp. Celtic sea salt
- 1 Tbsp. baking soda
- 1 pastured egg
- 1 ½ tsp. vanilla extract
- 1/3 cup grade B maple syrup
- 1 Cup fresh organic blueberries
Mix Einkorn flour and yogurt together in a glass bowl until blended into a sticky dough. Cover with a towel and place in a warm location on your counter for 24 hours. (Yes, 24 hours!)
When ready to bake, line loaf pan (we use stoneware) with parchment paper and oil liberally with coconut oil. Preheat your oven to 325 degrees Fahrenheit.
Uncover your dough and add all remaining ingredients except the blueberries. Mix thoroughly with a wooden spoon and then pour batter into prepared pan. Lastly, place blueberries on top (as they will settle to the bottom during the baking process) and bake in 325 degree oven for 50 to 60 minutes until toothpick tester comes out clean.
Allow cake to cool for 10 to 15 minutes if you can stand the wait.
Slice and serve warm with vanilla ice cream…or with a thick layer of Kerry Gold butter and a bit of raspberry jam. Enjoy!