100g raw buckwheat, ground into flour (use a mix stick)
150g self-raising flour
1/3 cup raw sugar
200g low fat Greek yoghurt
1 tablespoon of lemon juice
2 tablespoons of lemon zest
1 cup of frozen blueberries
Pre-heat an over to 180 degrees and grease a cake tin.
In a large mixing bowl whisk together eggs and sugar until sugar is dissolved. Add lemon juice, zest and yoghurt and continue whisking until well combined. Fold through buckwheat and flour. Add blueberries and gently mix through. Pour batter into cake tin and bake in pre-heated oven for 40 mins or until a skewer entered into the centre comes out clean. Allow cake to cool in tin before turning out and slicing. Perfect for lunchboxes and freezer suitable.