Blueberry Cinnamon Low Fat Cake

• 2 tablespoons coconut oil
• 1/2 cup coconut sugar less 1 tsp., sometimes I use only 1/4 cup if the blueberries are nice and sweet
• 1 egg organic
• 1 tablespoon grated lemon zest freshly
• 1 cup all purpose flour
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder aluminum free
• 1 cup fresh blueberries or organic frozen
• 3/4 cup coconut milk
• 1 tablespoon pure maple syrup
• 1 tablespoon ground cinnamon organic GF

1. Preheat oven to 400 F
2. Mix together coconut oil, coconut sugar, egg, lemon zest and coconut milk
3. Combine flour, sea salt, baking powder and blueberries
4. Add dry ingredients to wet and stir until bueberries are well covered (do not over-stir)
5. Pour batter into an 8" x 12" baking pan lined with parchment paper, drizzle with maple syrup and sprinkle with cinnamon. Bake for 15 minutes at 400 F

coconut oil, coconut sugar, egg, lemon zest freshly, flour, salt, baking powder aluminum, fresh blueberries, coconut milk, maple syrup, ground cinnamon

Taken from www.yummly.com/recipe/Blueberry-Cinnamon-Low-Fat-Cake-1649659 (may not work)