Glazed Lemon Blueberry Cake

Glazed Lemon Blueberry Cake

Glazed Lemon Blueberry Cake

Ingredients

  • For the cake:
  • 1 cup all purpose flour
  • 2/3 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 egg replacer of your choice
  • 1/4 cup dairy-free butter melted
  • 1/2 cup dairy-free sour cream
  • 1 cup blueberries , you can use frozen but defrost them
  • For the Icing:
  • 1/2 cup confectioners sugar
  • 1 tablespoon lemon juice , fresh squeezed
  • 1/2 teaspoon grated lemon rind , grate the rind off the lemon before squeezing – it is just easier

Instructions

  • Prepare your egg replacer and set aside.
  • Lightly oil a loaf pan and set aside.
  • In a large bowl mix the flour, granulated beet sugar, baking soda, cinnamon and salt together.
  • Add the egg replacer, melted butter, and sour cream and mix until just combined.
  • Gently fold in the blueberries.
  • Pour into the prepared loaf pan.
  • Bake at 375° for 30 to 40 minutes until a toothpick inserted in the center comes out clean.
  • Let set for about 15 minutes.
  • Remove the cake from the pan and place on a rack and let it cool.
  • Meanwhile make the glaze:
  • In a medium bowl add the sugar, lemon juice and lemon rind. Mix well.
  • Set the rack and cake over a cookie sheet to catch the extra glaze.
  • Pour the glaze over the top of the cake.
  • Let everything stand until the glaze is a bit hardened.

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