Before blueberry season fades away, whip together this light and juicy cake that was long a birthday request every September when I got past my frosted picture cake and hoodsie cup phase in the 90s.
1 1/2 tsp baking powder
1 dash sea salt
1/3 cup cane sugar
1/2 cup milk
1/3 cup melted Nature's Way Coconut Oil
juice of 1 meyer lemon
zest of whole lemon
about a cup of blueberries
Mix dry ingredients with lemon zest. In a separate bowl, mix egg, milk, and coconut oil. Fold in dry mixture with mixing spatula, then turn into greased (with coconut oil) 9 inch round pan.
Add blueberries on top of batter.
Bake for 30-45 minutes (depending on water content of blueberries) at 375°F
When you take the cake out of the oven, pour lemon juice over hot cake evenly.
When cooled, remove from pan and enjoy!
Be sure not to melt the coconut oil too quickly or with too much heat, otherwise you might "cook" the egg when you mix the two ingredients together.
Feel free to poke the blueberries into the batter so they bake deeper into the cake rather than remaining on top of the cake.