Jammy Blueberry Spice Cake
This blueberry spice cake is the perfect end-of-summer treat! Summery from the jammy and tart blueberries, with just enough spice in the cake to ring in that cooler weather. Easily adaptable with any berry, milk, or flour you would like, and you can use butter instead of coconut oil. Give it a try and let us know what you think!
Step 1:
1/4 cup coconut oil
1/2 cup coconut sugar
1 1/2 cup blueberries (if using frozen, allow to defrost)
1 lemon, juiced
In a glass deep-dish pie plate or glass square cake pan, melt the coconut oil (you can do this in the microwave or on the stove). Once melted, remove from heat and stir in the coconut sugar. Allow to cool for 5 minutes, while you move on to the next step, then add the blueberries and the lemon juice.
Step 2:
1 1/3 cup flour (we used white whole wheat)
2 teaspoons baking powder
3/4 cup coconut sugar
1/2 teaspoon pumpkin pie spice
Pinch of salt
In a medium bowl, mix these ingredients and set aside.
Step 3:
1/4 cup coconut oil
Whisk the coconut oil until softened then add the dry ingredients. Mix until the oil is mostly incorporated, but some small clumps are fine. Create a well in the center of the flour mix.
Step 4:
1 egg
1/2 cup plant-based milk (we used cashew, but, again, any would do, including dairy)
2 teaspoons vanilla
Whisk the wet ingredients together and add them to the flour mix until combined, but do not overmix. Pour mixture over blueberries. Bake at 350 for 25-35 mins. Use a toothpick to check for doneness.
Allow to cool for 5 mins then place a plate, upside down, on the cake to flip cake out of the pan (the berries will now be on top). Cut, serve, and enjoy!
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