Preheat oven to 350°F degrees. Lightly grease and flour an 8-inch round cake pan.
In a large mixing bowl, whisk together the flaxseed meal and water. Let stand for 5 minutes. Add the sugar, butter, vanilla extract, yogurt and lemon juice. Whisk until
well blended.
Sift in the flour, baking powder and salt. Stir until the batter just comes together. Fold in the lemon zest and blueberries. Transfer batter to the prepared baking pan and smooth flat using an offset spatula.
In a small mixing bowl, add the sugar, flour, salt, butter and vanilla extract. Using a fork, work the butter into the mixture until a crumbly mixture is formed. Evenly distribute the crumble over the cake.
Bake for 40-45 minutes, or until the top bounces back to touch and the crumble is
golden brown.
While baking, make the lemon glaze by mixing confectioners’ sugar with lemon juice, 1 tablespoon at a time, until desired consistency is reached.
Let cake cool completely before removing from the pan. Drizzle with lemon glaze
and serve.
Preheat oven to 180°C degrees. Lightly grease and flour an 20-centimeter round cake pan.
In a large mixing bowl, whisk together the flaxseed meal and water. Let stand for 5 minutes. Add the sugar, butter, vanilla extract, yogurt and lemon juice. Whisk until
well blended.
Sift in the flour, baking powder and salt. Stir until the batter just comes together. Fold in the lemon zest and blueberries. Transfer batter to the prepared baking pan and smooth flat using an offset spatula.
In a small mixing bowl, add the sugar, flour, salt, butter and vanilla extract. Using a fork, work the butter into the mixture until a crumbly mixture is formed. Evenly distribute the crumble over the cake.
Bake for 40-45 minutes, or until the top bounces back to touch and the crumble is
golden brown.
While baking, make the lemon glaze by mixing confectioners’ sugar with lemon juice, 14 grams at a time, until desired consistency is reached.
Let cake cool completely before removing from the pan. Drizzle with lemon glaze
and serve.