Get ready for sunshine in every bite! This Gluten-Free Blender Blueberry Lemon Cake is a delightful fusion of tangy lemon and juicy blueberries. It’s easy to make, incredibly moist and perfect for any occasion. Whether you’re celebrating or just craving a slice of happiness, this cake has got you covered.
Ingredients:
- For the cake:
- 350g oatmeal (gluten free)
- 3 eggs
- 85g butter (or coconut oil)
- 5 tablespoons coconut sugar (or sweetener of choice: honey, maple syrup or applesauce)
- Peel and juice of 1 unwaxed lemon (make sure you zest it first!)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 200g fresh berries
For the lemon glaze
- Juice of 1 lemon
- 1 tablespoon honey
- 2 tablespoons water
- 150g cream cheese (or coconut cream)
Method:
Preheat the oven to 180°C (350°F).
In a blender or food processor, combine the oats, eggs, butter (or coconut oil), coconut sugar, lemon zest and juice. Blend until smooth.
Add the baking powder and salt to the mixer and pulse a few times to incorporate.
Gently fold in the fresh berries (blueberries work beautifully!).
Pour the mixture into a greased cake tin (use greaseproof paper if necessary) and spread evenly.
Bake for about 30-35 minutes, or until a toothpick inserted in the centre comes out clean.
While the cake is baking, make the lemon icing:
Combine the lemon juice, honey and water in a small saucepan. Heat over a low heat until well combined.
Remove from the heat and allow to cool slightly.
Whisk in the cream cheese (or coconut cream) until smooth.
When the cake has cooled, drizzle the lemon glaze over the top. You can also garnish with extra lemon zest or fresh berries for a nice finish.
Slice, serve and enjoy the bright flavours of this delicious cake!
