AuthoradminCategoryBerries, Breakfast & Brunch, Desserts, Snacks, VegetarianCuisineKid-FriendlyCooking MethodBakingDifficultyBeginnerThats right folks. Calling all blueberry lovers near & far. This is my new favorite thing & it very might well be yours too...
Breakfast, brunch, dessert…no stopping you with this cake. Enjoy it any time of the day. We sure do.
Pre heat oven to 350 degrees F with the rack in the middle. Prepare a 8 inch spring form pan with cooking spray.
In a large bowl whisk together both flours, coconut sugar, baking powder & sea salt. In another bowl combine eggs & heavy cream. Combine wet & dry ingredients well with a spatula. Fold in frozen blueberries.
Spoon batter into the prepared cake pan. Top with sugar crystals. Bake for 50-60 minutes or until a skewer comes out virtually crumb free.
Let cake cool, place on a large dish or serving tray. Remove from the pan. Top with blueberry whipped cream and some blueberries.
Ingredients
Directions
Pre heat oven to 350 degrees F with the rack in the middle. Prepare a 8 inch spring form pan with cooking spray.
In a large bowl whisk together both flours, coconut sugar, baking powder & sea salt. In another bowl combine eggs & heavy cream. Combine wet & dry ingredients well with a spatula. Fold in frozen blueberries.
Spoon batter into the prepared cake pan. Top with sugar crystals. Bake for 50-60 minutes or until a skewer comes out virtually crumb free.
Let cake cool, place on a large dish or serving tray. Remove from the pan. Top with blueberry whipped cream and some blueberries.
