Lovely Lemon Cake with Blueberry Twist
Ingredients
Cake
- 2 1/4 cups all-purpose flour
- 2 1/4 cups blanched almond meal @bobsredmill
- 2 cups organic cane sugar
- 3 tsp baking powder
- 1 3/4 cups almond milk
- 1 cup coconut oil
- 2 medium-size lemons (juice & zest)
- 2 tsp vanilla extract
- Pinch of salt
Blueberry glaze
- 1/2 cup blueberries
- 1 tbsp freshly squeezed lemon juice
- 1 1/2 cups powdered sugar (Sifted)
- 1/2 tsp vanilla extract
Preparation
Cake
Preheat oven to 350°F. Prep a Bundt tin by greasing it with melted coconut oil.
Use a large bowl to mix the dry ingredients. Stir well, then add all the wet ingredients.
Whisk the batter until it reaches a smooth consistency.
Pour batter into the Bundt tin and bake.
Bake for 40 mins or until the toothpick comes out clean.
Let it cool for 10 mins on a cooling rack.
Blueberry glaze
Chuck all the ingredients in a food processor.
Blend and stir.
Drizzle on top of each lemon cake slice.
