Blueberry Cake


We’ve moved! 8 days ago, actually. On the one day where it wasn’t freezing and snowing and when I was feeling a little bit better and before Justin got hit by the cold from hell. But we’re here and we’re slowly getting settled and unpacked and I’m successfully resisting the constant urge to smack in nails and hang some pictures, put up shelves and fidget around with all the little decorative items. We are still shuffling around furniture to find the perfect layout, our mattress is on the floor, and speaking of floor, half of the hallway still has exposed concrete. The kitchen is unpacked and fully functioning and it’s so fun to cook here. Friday night I came across the recipe for blueberry cake here and after a quick look in the pantry I decided it was time to break in the new oven. Justin’s mom and grandmother conveniently came by the next day so I could force them to eat the most and take home the rest since we started a new round of Whole30 yesterday.

Even though my husband was slightly disappointed that it was blueberries and not chocolate chips, the cake was quite a hit and someone even had two slices. I changed up a couple of things to what I had on hand – here’s the recipe if you decide to give it a go!

  • 2 cups of flour
  • 2 teaspoons baking powder
  • dash salt
  • 2/3 cups of coconut oil
  • 1 1/2 cup of sugar
  • 1 cup almond milk
  • 2 teaspoons vanilla extract (I almost always double the amount of vanilla in baked goods)
  • 1 1/2 cup of blueberries coated in flour (I’ve never done that before and my mix-ins always end up on the bottom but not this time!)
  • 1 cup of powdered sugar
  • 2-3 tablespoons lemon juice

Combine flour, baking powder and salt in a medium bowl and sift to combine. Whisk eggs, sugar, oil (give the coconut oil a little zap in the microwave to make it liquid), and vanilla in a separate bowl. Add a third of the flour mixture alongside a third of the milk and repeat until it’s all mixed in. Now mix in the flour coated blueberries and pour into a 9″ pan. Bake for 60-70 minutes at 325 degrees.

Let it cool and then whisk together the powdered sugar and the lemon juice and cover the cake with the glaze. I didn’t let the cake completely cool even though it was stated very clearly and as a result most of the glaze got soaked up by the cake and changing the texture a little bit. So yes, let it cool.

And then enjoy!


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