Lemon blueberry walnut cake

Lemon Blueberry Walnut Cake

Heather Hartman Health

Lemon Blueberry Walnut Cake

Heather Hartman Health

Cuisine

Desserts

Lemon Blueberry Walnut Cake

INGREDIENTS

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    • 2 each lemons, grated and zested

    • .75 cup maple syrup

    • 4 each eggs

    • .25 cup coconut oil

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    • 12 ounces blueberries

    • 100 grams walnuts, toasted and chopped

    • 100 grams coconut sugar

    • 1 tablespoon lemon zest

    • 1 box Simple Mills vanilla cake mix
    • 3 each eggs (or 3T flax + 9T water)
    • ⅓ cup avocado oil
    • ⅓ cup water

    • 1 tablespoon almond extract

    • Coconut sugar for dusting

    METHOD

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      1. Whisk all ingredients in a bowl. Set the bowl over a saucepan with simmering water. Stir constantly until thick.

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      1. Combine blueberries, walnuts, coconut sugar and lemon zest. Spread over the base of a springform pan.

      2. Combine the cake mix and all other ingredients. Pour over the blueberry base.

      3. Dollop with half the lemon curd. Sprinkle the top with an even layer of coconut sugar.

      4. Bake at 325F for 45-60 minutes. Let cool completely before inverting and dolloping the blueberries with the remaining lemon curd.

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