Bean Girl's Mind Blowing Gluten Free Blueberry and Lemon Cake
Ingredients:
One Packet of our Coconut Bread, Biscuit and Cake Mix
6 Large Eggs (see below)
2/3 Cup Sugar
1 Cup Confectionary Sugar
3/4 Cup Coconut Oil (see below)
1/4 - 1/2 Cup Fresh Blueberries
2 Tsp Lemon Juice + 2 Tbsp Lemon Juice
Directions:
Whisk the eggs well in a mixing bowl and add the coconut oil, sugar and 2 tsp lemon. Mix them all very well.
Add the mix packet and mix well. The batter should be a pourable but thick batter (pours slowly). If not, consider adding another well-whisked egg or some additional coconut oil.
Place the batter in a 5x9 loaf pan which has been lined with parchment paper and sprayed.
Sprinkle the blueberries on top.
Place in a pre-heated oven at 350F and bake for 45-50 minutes.
While the cake is baking, place the confectionary sugar in a small mixing bowl and add the 2 tbsp of lemon juice - mix well. This is your lemon glaze
When you remove the cake from the oven, wait 10 minutes and then poke holes in the top as shown in the picture not more than a quarter inch deep. Pour the glaze over the cake and blueberries and spread with a spoon.
Let the cake sit for about 2 hours.
Enjoy the cake and for those who are not Gluten Free, wait til they taste and then let them know. You should have some very happy folks!
