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Lemon Tendercake with Blueberry Compote

Nigella Lawson
  • 480 minutes
  • Serves

INGREDIENTS

1 cup

Blueberries

2

Lemons, zest

1 cup

Coconut milk

1 tbsp

Lemon juice

1 3/4 cups

All-purpose flour

1 1/2 tsp

Baking powder

1/2 tsp

Baking soda

2 1/2 tsp

Confectioners' sugar

1 1/2 tsp

Cornstarch

13/16 cup

Granulated sugar

1/4 tsp

Sea salt, fine

2 tsp

Vanilla

2/3 cup

Vegetable oil

1 cup

Coconut-milk yogurt, plain

3 tbsp

Water