Part of the reason I wanted to start a blog was to focus on more ways to incorporate whole plant based foods into my diet. Case in point blueberries, the queen of all antioxidant fruit. For years we’ve known the health benefits of blueberries and yet I found myself eating them maybe once a week blended in a smoothie or on top a bowl of granola. Here’s another healthy and delicious way to get these little beauties in your belly any time of day.
Let’s talk a little bit more about blueberries though shall we? Not only are they delicious, they pack a powerful punch of nutrients including fiber, vitamins C and K and manganese. Studies show that consuming blueberries reduces dna damage which is a leading factor for aging and cancer. Clearly, fighting cancer & eating cake = total win.
Additionally, I’ve created this recipe to yield a cake so moist you wont even miss the white flour. It’s also excellent topped with a lemon cream cheese frosting for when you’re feeling just a little bit extra…so pour a cup of coffee and slice a piece of cake, life is good.
Blueberry Lemon Breakfast Cake
Equipment
- 8×8 baking pan
Materials
- 2/3 cup almond flour
- 2/3 cup coconut flour
- 2/3 cup oat flour
- 1/2 cup coconut oil melted and cooled
- 1/3 cup monk fruit sweetener I used lakanto
- 1 egg
- 2 egg whites
- 1 tsp vanilla extract
- 2 tsp lemon juice plus zest
- 1 cup almond milk vanilla, unsweetened
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups blueberries fresh, not frozen
Instructions
- Preheat the oven to 375 degrees and grease a 8×8 baking pan
- Combine flours, baking powder, baking soda and salt in a medium bowl and set aside
- In a larger bowl add your melted and cooled coconut oil and monk fruit sweetener and whisk to combine, then add in the egg and 2 egg whites, vanilla, lemon juice and zest.
- Alternate adding the flour mixture and almond milk to the batter until well combined but not over beaten. Fold in blueberries.
- Pour batter into prepared pan, optional to sprinkle some additional sugar on top if desired
- Bake for 25-30 mins or until a toothpick comes out of the center of the cake clean.
- Allow cake to fully cool before slicing, this cake can also be topped with glaze for sweetness and makes an excellent summertime dessert.
