Lemon Blueberry Walnut Cake
Lemon Blueberry Walnut Cake
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Ingredients
-
2 each lemons, grated and zested
-
.75 cup maple syrup
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4 each eggs
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.25 cup coconut oil
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12 ounces blueberries
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100 grams walnuts, toasted and chopped
- 100 grams coconut sugar
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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
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1 tablespoon almond extract
-
Coconut sugar for dusting
LEMON CURD
CAKE
Directions
LEMON CURD
- Step 2
Whisk all ingredients in a bowl. Set the bowl over a saucepan with simmering water. Stir constantly until thick.
CAKE
- Step 4
Combine blueberries, walnuts, coconut sugar and lemon zest. Spread over the base of a springform pan.
Step 5
Combine the cake mix and all other ingredients. Pour over the blueberry base.
Step 6
Dollop with half the lemon curd. Sprinkle the top with an even layer of coconut sugar.
Step 7
Bake at 325F for 45-60 minutes. Let cool completely before inverting and dolloping the blueberries with the remaining lemon curd.