Whole Wheat Blueberry Lemon Cake by Anna Marie - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Whole Wheat Blueberry Lemon Cake

posted in Food & Drink > Recipes
    4 eggs
    1 cup unrefined sugar
    1 cup coconut oil, melted
    1 cup milk of choice
    3 1/4 cups whole wheat pastry flour
    juice of two lemons
    zest of two lemons
    2 tsp aluminum free baking powder
    1/2 tsp aluminum free baking soda
    1 tsp mexican vanilla extract
    2-3 cups fresh blueberries
    Pinch of celtic salt

  • Frosting

    16 oz cream cheese
    Juice of two lemons
    zest of 1 lemon
    1 cup natural powdered sugar

  • Preheat your oven to 350F. Line the bottom of a 9x13 cake bake pan with unbleached parchment paper and grease and flour the sides. Set aside.

    In you stand mixer add the sugar, eggs and vanilla. Combine. Add the melted coconut oil, milk and mix through.

  • Add the flour, baking powder, baking soda, salt and lemon juice. Mix until you obtain a homogenous mixture. With a spatula fold in the blueberries.

    Place cake batter into the prepared baking pan and bake for 45-50 minutes or until a tester inserted in the middle of the cake comes out clean. Let the cake cool completely.

    For the frosting. Place all the ingredients in your stand mixer and combine until combined. Frost cake and serve.

    Keep leftovers covered refrigerated.


See all comments

Related Tips