LEMON BLUEBERRY SMALL BATCH CAKE

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I'm so excited to share this new recipe with you! Ever since Bennett was diagnosed with an egg allergy, I've been on a mission to make treats that are healthy, free of eggs, and don't have refined sugars. This easy small batch lemon blueberry cake ticks all the boxes, including Gluten-Free for Anthony.

Author: Megan Tesser

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Lemon Blueberry Small Batch Cake

Ingredients

• 1/2 cup coconut oil
• 8 TBSP maple syrup (room temperature)
• 1.5 cups Anita's all-purpose gluten-free flour blend
• 1 cup almond flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp corn starch (or xanthan gum)
• 1 tsp vanilla
• 3 TBSP lemon zest
• 5 TBSP lemon juice
• 1 cup soda water
• 1 cup fresh blueberries

Instructions

1. Preheat over to 350° and lightly grease a small cake pan 8" round or square.
2. Using a hand mixer, beat coconut oil and maple syrup until light and fluffy (make sure the maple syrup is not cold; otherwise, it will make the coconut oil flaky)
3. Add the flours, baking powder, baking soda, corn starch, vanilla, lemon zest, lemon juice and mix until a cookie dough-like texture is formed.
4. Then add the soda water and mix until the dough becomes a thick batter; you can add more soda water if needed.
5. Fold in blueberries and transfer to greased 8" cake pan.
6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. Let the cake cool completely before transferring to a plate.

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@megantesser #megantesserblog

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I hope you guys love this recipe as much as my family does, I didn't add any glaze, but you can if you like. I mix the icing sugar with lemon juice and whisk until a smooth drippy consistency is formed.

Thanks again, Tracey, for sponsoring this blog post and THANK YOU guys for supporting the brands that help support my blog!

Megan, xo