Lemon Blueberry Tea Cake

I remember as a kid I would often spend the weekend at my grandparents and my Granma loved to take me to “The Club” for afternoon high tea while my brother hung out with my Grandad and putzed around the garden. My Granma and I would dress up in our best dresses and she would let me use just a touch of her lipstick. Off to the club we would go for fancy little sanny’s with the crusts cut off and the most fabulous array of desserts a young girl could ever dream of. Fancy ladies dressed in black would come around and fill our delicate china tea cups with tea but I was only allowed to fill mine half way and the other half with milk. In it I would plop sugar cubes until the sugar bowl way strategically placed out of reach on the other side of the table. This was not before I was able to slip a few cubes into my pocket (score!). Now a days I have a difficult time even locating refined sugar anywhere in our house but this only seems to be an issue when company comes to visit. …sorry guys! This tea cake reminds me of those afternoons. A lovely mix of the tart flavour from the blueberries and lemon, dense yet graceful and slightly sweet, this cake brings sophistication to all occasions worthy even of afternoon high tea with Grandma. There are 12.3g net carbs and 3 Weight Watchers points per slice.
Photo by Kim C.
Adapted from not-too-sweet.com

PREP TIME

12

minutes

TOTAL TIME

30

minutes

SERVINGS

10

servings

PREP TIME

12

minutes

TOTAL TIME

30

minutes

SERVINGS

10

servings

Adapted from not-too-sweet.com

Ingredients

  • 1/2 1/2

    1/2 cup coconut flour

  • 3 3

    3 large eggs beaten

  • 1/3 1/3

    1/3 cup almond milk unsweetened vanilla

  • 2 2

    2 tbsp lemon juice freshly squeezed

  • 1 1

    1 tbsp lemon zest

  • 2 1/2 2 1/2

    1/2 tbsp coconut oil melted

  • 1/3 1/3

    1/3 cup Agave nectar

  • 1/2 1/2

    1/2 tsp baking soda

  • 1 1

    1 tsp apple cider vinegar

  • 1/2 1/2

    1/2 cup blueberries

  • 2 2

    2 tbsp coconut oil

  • 1 1/2 1 1/2

    1/2 tbsp almond milk unsweetened vanilla

  • 1 1/2 1 1/2

    1/2 tbsp lemon juice freshly squeezed

  • 2 2 1 1/2 to 2 2 1/3

    choice: 1 1/2 to 2 tbsp honey for paleo, or for low carb use 2 tbsp erythritol, or 1/3 tsp liquid stevia

  • 1 1

    1 tbsp agave nectar

Directions

Preheat oven to 350 and grease or oil a 9” round cake pan. In a large mixing bowl combine: all the first 8 cake ingredients. Stir together thoroughly, breaking up any coconut flour clumps. Mix baking soda and vinegar. It will be very fizzy. Add in baking soda- vinegar mixture and stir. Gently add and mix in the blueberries. Spoon cake batter into prepared pan and spread around evenly. Bake in 350 F oven for 30 minutes or until center is firm. Remove cake from oven and let cool for 10 minutes while you make the glaze. Heat a small sauce pan over low heat and melt: coconut oil. Stir the mixture as it melts. Once melted, remove from heat and add all the rest of the glaze ingredients. Stir the glaze thoroughly until well mixed and set aside to cool. Spoon or pour glaze all over the top of cake, making sure to cover well. Use the back of a spoon to spread around evenly. Let cake cool and glaze set awhile. Should only take 5 minutes or so for glaze to solidify a bit. Slice and serve. Unused portions should be stored in the fridge. http://www.not-too-sweet.com/lemon-blueberry-tea-cake/

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