Wild Blueberry and Lemon Olive Oil cake

Wild Blueberry and Lemon Olive Oil Cake

with Cream Cheese Frosting

(gluten free and refined sugar free)

Ingredients

Dry ingredients

2 cups almond flour

1 cup gluten free all purpose flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Wet ingredients

3 eggs at room temperature

3/4 cup olive oil

1/3 cup maple syrup

1/3 cup honey or use all maple syrup

1/2 cup milk of choice whole milk or almond milk both work

Zest of 2 lemons

Juice of 1 lemon

1 tablespoon vanilla extract

Blueberries

1 and 1/2 cups wild blueberries fresh or frozen

1 tablespoon gluten free flour to coat the berries

Cream cheese frosting

1 cup regular cream cheese softened

1/2 cup butter softened

1/4 cup maple syrup

1 teaspoon vanilla extract

Pinch of salt

Optional lemon zest

Instructions

Prep

Preheat oven to 350°F. Line an 8 or 9 inch cake pan with parchment and lightly grease it.

Mix dry ingredients

Whisk almond flour gluten free flour baking powder baking soda and salt in one bowl.

Mix wet ingredients

In another bowl whisk eggs olive oil maple syrup honey milk lemon zest lemon juice and vanilla until smooth.

Combine

Add the dry mixture into the wet mixture and stir gently until fully combined.

Add blueberries

Coat blueberries in one tablespoon of flour and fold them gently into the batter.

Bake

Pour batter into the prepared pan. Bake for 35 to 45 minutes or until the center is set and a toothpick comes out clean. Let the cake cool completely before frosting.

Make frosting

Beat cream cheese and butter until smooth. Add maple syrup vanilla and a pinch of salt. Mix until creamy.

Frost

Spread frosting over the cooled cake. Add lemon zest if desired.