This Primal Blueberry Lemon Cake makes a delicious addition to a weekend brunch, breakfast treat, or dessert! Moist and flavorful with a light lemon syrup. No one will ever know this recipe is grain-free, and refined sugar free!
3 Eggs
1 tsp vanilla
2 1/2 cups coconut flour
1 tsp baking soda
1/2 tsp real salt
1 juiced lemon
1/4 cup melted coconut oil
1/4 cup raw honey
1/2 cup milk, I use goat milk
1 1/3 cup fresh blueberries
2 Tbsp coconut oil, melted
1 juiced lemon
1 Tbsp raw honey
Method:
Preheat oven 350 degrees; lightly grease 9 inch round cake pan, line with parchment paper, set aside.
In large bowl, mix together flour, baking soda, salt and set aside.
Whisk together the wet ingredients: lemon juice, coconut oil, honey, eggs, milk and vanilla. Add to bowl of dry ingredients and mix well.
Spoon half of the cake batter in the pan, top with 2/3 cup of blueberries. Add the remaining batter and spread evenly across the blueberries and top with the remaining blueberries.
Bake for 40 minutes or until golden brown and cake is cooked through.
To make the glaze: Mix together lemon juice, coconut oil and honey. Then spoon over cake. Serve at room temperature.