In case you weren’t already aware, blueberry and lemon are best buds. They should always hang out together, because they are a dynamic duo. Sweet blueberries against the tart freshness of lemon – it just doesn’t get any better in my book.
I call this a breakfast cake, because I more often than not eat this at breakfast or lunch. Really, you can eat it anytime. No one’s going to stop you!
For the dry base of the cake, combine almond flour, oat fiber (not oat flour – there is a difference), whey protein isolate (for a protein kick), baking powder, salt, and Pyure or THM Gentle Sweet. I used both oat fiber and whey for two reasons: 1) I wanted to give the cake a sturdy texture and 2) I wanted to tone down the sometimes aggressive flavor of the whey.
For the wet base, combine the almond milk, vanilla, melted coconut oil, zest of 1 lemon, and juice of 1/2 the lemon.
Combine the two bowls of ingredients, whisking until there are no lumps.
Next, prepare the blueberries. I used frozen berries, because it’s what I had on hand but you could use fresh if you like. Combine the frozen berries with 1 Tbsp of coconut flour and toss them together.
This helps create a little flotation device for the berries that helps them to stick in the cake batter without sinking to the bottom once the cake bakes. [It is so annoying when that happens!]
Prepare an 8×8 baking dish with coconut oil spray and a square of parchment paper in the bottom.
Pour the batter in, and bake at 350 for 30-40 minutes.
As you can see, the top of the cake doesn’t brown as much as the sides. Make sure you look there for doneness first, and check the middle with a toothpick start around 30 minutes of bake time. It’s OK if it puffs a little, it will reduce as it cools and you can (gently) press it back down if needed.
Let the cake cool completely, then prepare the glaze.
Beat together the cream cheese, Pyure or THM Gentle Sweet, lemon juice, and vanilla until the mixture is slightly fluffy. One tablespoon at a time, add the almond milk until the mixture is thick, yet pourable. Pour it right over the top of the cake, letting it go down the sides and wherever it pleases. Just gently spread it with a spatula so that all sides are evenly coated.
Serve immediately, or refrigerate for future use.
The cake is perfectly moist with tiny bursts of blueberry throughout. The glaze is smooth, velvety, and zesty with the fresh lemon. It’s the perfect breakfast or snack time pick-me-up.
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Blueberry Lemon Breakfast Cake (THM S)
Credit: Erin Murray, My Fling with Food
- 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
- zest of 1 lemon
- juice of half a lemon
- 3/4 c frozen blueberries tossed with 1 Tbsp coconut flour For the glaze:
- 4oz softened cream cheese
- juice of 1 lemon
- 2 tsp Pyure or THM Gentle Sweet
- 1/2 tsp vanilla
- scant 1/4 c unsweetened vanilla almond milk
- Preheat oven to 350.
- For 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.
- Whisk the wet ingredients into the dry until there are no lumps.
- Toss the blueberries with the coconut flour, then fold them into the cake batter.
- Line an 8×8 pan with a square of parchment paper, and spray with coconut oil. Pour the batter into the prepared pan.
- Bake at 350 for 30-40 minutes.
- Cool the cake completely and make the glaze.
- For 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.
- Pour the glaze over the cake, and spread it evenly with a spatula. Serve immediately or refrigerate for later.