Blueberry Cake
Serves 12
10 mins prep
23 mins cook
33 mins total
A gluten-free blueberry cake made with almond flour and wild blueberries. This delicious cake incorporates coconut sugar and is perfect for any occasion!
0 servings
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1: Preheat the oven to 350F and grease two 9” cake pans. 2: In a large mixing bowl, whisk together the milk, extract, and eggs—then whisk in the dry ingredients. 3: Add in 1 cup of blueberries (lightly coat them in extra flour; this helps them not sink when they are baking). 4: Scoop the batter into the two cake pans evenly & bake for 20-23 minutes. 5: Let them cool before adding the filling (warm up the remaining 1 & 1/2 cups of blueberries, then drain the liquid) & frosting.