Lemon Blueberry Cake

This Lemon Blueberry Cake is a delicious and nutritious option. There are many health benefits in cooking with better ingredients such as more protein, lower sugars, whole foods that your body responds to, increase in fiber, and many more.

This refreshing cake is a great option for any picnic or party this summer. I actually brought this cake to a get together a few months ago, and on my way to the event the cake tumbled over and got completely destroyed! At first I was a little frustrated seeing that I spent a couple of hours on this cake, but my husband and I got creative! We crumbled the cake and served it as a crumb cake with vanilla ice cream. It turned out great, and people still loved it. If you are traveling with this cake, I recommend putting the layers, and whip cream icing together at the destination. I also think that making cupcakes with this recipe would be amazing! Enjoy and good luck! 

INGREDIENTS

Cake

* 1/2 Cup Unsalted Softened Butter

* 1/2 Cup Softened Coconut Oil

* 1 Cup Organic Cane Sugar

* 1/2 Cup Coconut Sugar

* 4 Large Eggs (room temperature)

* 1 1/2 Tablespoons Vanilla Extract

* 1 1/2 Cups Whole Wheat Flour

* 1 1/2 Cups Almond Flour

* 1 Tablespoon Milled Flax Seeds

* 1 Tablespoon Baking Powder 

* 1 Cup Milk or Almond Milk

* 3 Lemons ( zest and juice)

* 1 1/2 Cups Frozen or Fresh Blueberries

* 1 Tablespoon Whole Wheat Flour

Whip Cream Icing

* 2 Cups Heavy Whipping Cream

* 1 Teaspoon Vanilla Extract

* 1/4 Cup Organic Powdered Sugar

(Depending on the size of the cake, the ingredients may need doubled; make as needed.)

DIRECTIONS

Cake

1. Preheat oven to 350 degrees fahrenheit. 

2. Spray 2 or 3 round pans, depending on how many layers you want to make; I made 2 layers. 

3. In a bowl, beat the butter and coconut oil together until creamy. 

4. Add sugars to the butter mixture, and beat together until creamy. 

5. Add the eggs and vanilla to the butter and sugar mixture, and beat until combined. 

6. Using a different bowl: add in the flours, flax seeds, and baking powder and mix them together. 

7. Slowly add the dry ingredients to the wet ingredients and beat at a slower speed. 

8. With a spatula: stir in the milk, lemon zest, and lemon juice until it's all combined. 

9. Using a small bowl, combine the blueberries with the tablespoon of flour.

10. Now fold the blueberries into the batter. 

11. The batter should be pretty thick. 

12. Spoon the batter evenly into the pans and bake for 20-25 minutes. 

13. Once the cakes are done, let them cool completely before icing. 

14. While waiting, make the whip cream. 

Whip Cream Icing

1. Place all ingredients in a bowl and beat until thickened. 

2. Refrigerate until ready to ice the cake. 

3. Ice the cake and decorate as you like! 

Enjoy!

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Twitter, or Instagram under "Fit 4 Life," "Lisa Clepper," or "LISASFFL."

"Changing the way we eat, one cookie at a time!"