Hannah Harvesting Health

Name: Blueberry Cake
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 12
Cuisine: International
Ingredients: Bob's Red Mill Super-Fine Natural Almond Flour; SIGNATURE SELECTS Wild Blueberries, Dried; SIGNATURE SELECTS Baking Powder, Double Acting; Cake Mate Sugar, Blue; Value Corner Vanilla Flavor, Imitation; O Organics Milk, Low Fat, Organic; Gold Medal All Purpose Flour with Resealable Bag; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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Blueberry Cake

Serves 1210 mins prep23 mins cook

A gluten-free blueberry cake made with almond flour and wild blueberries. This delicious cake incorporates coconut sugar and is perfect for any occasion!

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Instructions

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.

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Hannah Harvesting Health

Blueberry Cake

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