Blueberry Cake

-no sugar no flour recipe-

Ingredients

Hint of Lemon

Made with Real Blueberries

 Moist & Fluffy

Why this Recipe Works

1

Add Egg Yolks

Add egg yolks to a bowl with granulated moink fruit and vanilla extract. Use a whisk and combine completely.

2

Add Butter

Add in butter, baking powder, juice and zest, almond and coconut flour to the batter, whisking until combined.

3

Fold in Blueberries

Fold in fresh blueberries and stiff egg whites gently until mixed. Pour batter into prepared baking dish.

4

Bake

Bake for 28-32 minutes, until lightly browned. Remove from oven and cool completely before adding frosting.

5

For the Frosting

Beat cream cheese and butter. Add in monk fruit sweetener, lemon juice and zest, and beat until combined.

6

Spread Frosting

Spread frosting, top with fresh blueberries if desired. Refrigerate cake to allow frosting to set completely.

Easy as 1, 2, 3...

Tips & Tricks

Fold gently. When adding the egg whites and blueberries to the cake batter, be careful not to beat or mix vigorously.

Refrigerate or freeze: Store the blueberry cake tightly covered in the refrigerator if you plan to eat it within 5 days.

Blueberry Cake

YIELD

24 servings

TYPE

Dessert

TIME

45 minutes

LEVEL

Easy