Lemon & Blueberry Cake

• 3 eggs
• 110 g coconut sugar crystals
• 140 g almond meal or 140 g almond flour
• 14 g coconut flour
• 2 teaspoons baking powder
• 1 lemon, juice and zest of, small
• 100 g fresh blueberries (or if frozen thaw before)
• 185 g Greek yogurt

1. .
2. Preheat the oven to 180 degrees Celsius.
3. 2.
4. Line a 20 cm round cake tin with baking paper.
5. 3.
6. In a bowl add the eggs and coconut sugar and mix with a hand mixer until light in colour.
7. 4.
8. Add the almond meal, coconut flour, baking powder, zest and juice of the lemon, and the yogurt and mix well until smooth.
9. 5.
10. Transfer the mixture into the cake tin.
11. 6.
12. Sprinkle the blueberries over the top as evenly as possible (but don't press them down into the batter until they disappear).
13. 7.
14. Bake for 50 minutes, until risen and golden and cooked through.
15. 8.
16. Remove from the oven and cool slightly before removing from the tin.
17. Tip: This cake will keep for several days in an airtight container kept in the fridge.

eggs, coconut sugar crystals, almond meal, coconut flour, baking powder, lemon, fresh blueberries, greek yogurt

Taken from www.food.com/recipe/lemon-blueberry-cake-518954 (may not work)