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Gluten Free Blueberry Lemon Breakfast Cake, Thm S
Moist, delicious blueberry cake with a protein kick topped with a rich lemon glaze.
Prep Time: 00:15
Cook Time: 00:35
for the cake:
1 c almond flour
1/4 c oat fiber
1/4 c whey protein isolate
1/4 c pyure or thm gentle sweet
4 eggs 3/4 c unsweetened vanilla almond milk
2 tsp vanilla
2 tbsp melted coconut oil
1/2 tsp baking powder
1/4 tsp salt
1 zest of lemon
juice of half a lemon
3/4 c frozen blueberries tossed with 1 tbsp coconut flour
for the glaze:
4 oz softened cream cheese
1 juice of lemon
2 tsp pyure or thm gentle sweet
1/2 tsp vanilla
1/4 scant c unsweetened vanilla almond milk
1Preheat oven to 350.
2For the cake, combine the almond flour, oat fiber, whey, baking powder, salt, and sweetener in a small bowl. In a separate bowl, combine the eggs, almond milk, coconut oil, lemon zest and juice, and vanilla.
3Whisk the wet ingredients into the dry until there are no lumps.
4Toss the blueberries with the coconut flour, then fold them into the cake batter.
5Line an 8x8 pan with a square of parchment paper, and spray with coconut oil. Pour the batter into the prepared pan.
6Bake at 350 for 30-40 minutes.
7Cool the cake completely and make the glaze.
8For the glaze, beat together the softened cream cheese, sweetener, lemon juice, and vanilla. When the cream cheese is slightly fluffy, beat in the almond milk 1 Tbsp at a time. The mixture should be thick, but pourable.
9Pour the glaze over the cake, and spread it evenly with a spatula. Serve immediately or refrigerate for later.
Credit: Erin Murray, My Fling with Food
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