Lemon Blueberry Cake Recipe
This cake is made with tasty and nutritious ingredients that come together to create a light and fresh summer treat.
Servings: 8 people
Calories: 207kcal
Ingredients
- 1 1/2 cups plus 2 tablespoons whole-wheat flour
- 3/4 cup coconut sugar
- 3 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 1 1/4 cups coconut milk
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh
Optional Glaze
- 1/4 cup lemon juice
- 1/2 teaspoon lemon zest
- 1 cup powdered sugar
- 2 tablespoons coconut butter
Instructions
- Preheat the oven to 350 degrees. Spray a 9 inch cake pan with nonstick spray and set aside.
- In a medium mixing bowl, combine 1 1/2 cups flour, sugar, baking powder, and salt. In a second large bowl, combine the lemon juice, zest, milk, and vanilla. Gradually add the dry ingredients to the wet ingredients and mix just until incorporated.
- In a small bowl, toss the blueberries with the 2 tablespoons of flour. Toss to coat the berries well then gently fold into the cake batter. Pour the batter into the prepared pan and bake 30 to 40 minutes or until a toothpick inserted comes out clean. Let the cake cool for at least 20 minutes before trying to remove from the pan. Drizzle with optional glaze if desired, serve, and enjoy!
Optional Glaze
- In a mixing bowl, combine all ingredients and mix well. Drizzle over cooled cake.