Blueberry Coconut Breakfast Cake

Cake. Its whats for breakfast.

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Once a week we have an event at our house called “baking day.” This is the day Mom, (me) gets over zealous and enthusiastically prepares and creates as many dishes possible -before my brains explode- and throw them all in the oven all at the same time. Inspiration happens in the madness? No? Maybe thats only me…

That’s exactly what happened here. I thought at the tail end of all the happenings, “I need one more thing…. blueberry cake!” So in a large bowl I threw in all of these ingredients – and out came magic.

This humble, spiced, blueberry breakfast cake is unsweetened – but will not dissapoint with lack of flavor by any means. Ceylon Cinnamon for a little heat and to help regulate blood sugar, lemon and blueberry for the bitter and tart notes, the richness from the coconut bread, and creamy sweetness in the coconut glaze. I cant think of a better way to welcome in the summer months!

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We are perfectly content to let the sweetness of the coconut and blueberries tell the story here. But if your household prefers your treats on the sweeter side, feel free to add in a sweetener of your choice! A modest amount of a liquid sweetener such as honey or maple syrup would be tasty – just be careful not to overdo it – that could weigh the cake down a bit. Some xylitol/stevia to keep it from impacting your blood sugar would be a great choice! Or even some coconut sugar.

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Grain free, sugar free, dairy free and low carb – its suitable for most any festivity. Brunch with friends, your church potluck, a family gathering or simply breakfast – this cake will steal the show.

  • 1/2 cup Coconut Flour
  • 1 tsp Psyllium Husk
  • 1 tbsp Ceylon Cinnamon
  • 3/4 tsp Salt
  • 1 tsp Baking Soda
  • 1/2 cup softened coconut oil
  • 6 eggs
  • 3/4 cup hot water
  • 2 tbsp Lemon juice
  • 1/2 cup blueberries
  • Coconut shreds or coconut mana (also known as coconut butter)

  1. Preheat your oven to 350 Degrees.
  2. In a large mixing bowl, combine your dry ingredients.
  3. Add in the wet ingredients beginning with the oil, eggs and water. Stir in the water slowly, tempering the eggs. (You want to avoid scrambling them!) Add lemon juice and stir until combined, working quickly after this. By adding the acid to the baking soda, you have activated it, and it can be unforgiving after a few minutes, resulting in a dense, un-risen cake.
  4. Pour into prepared pan. Mine was a 10.5 inch round quiche dish.
  5. In whatever fashion fancies you, drop your blueberries onto the surface and ever so slightly encourage them into the batter.
  6. Bake for approximately 25 minutes, until the sweet smells of springtime fill your house and the birds suddenly begin harmonizing to the hum of your oven (does this only happen to me?) … or just until golden brown on top. 🙂
  7. Once cooled, prepare your frosting. You may already have some coconut mana on hand, or you may choose to purchase it. I make my own by placing approximately 7 cups of unsweetened, shredded coconut in my Vitamix and blending until I achieve a smooth, creamy frosting like consistency. It is a beautiful thing and a treat I enjoy straight out of the jar on a daily basis. With a spoon, and again, in whatever fashion fancies you, drizzle on that mana!

Tips:

  1. In the summertime, my coconut oil is soft enough to add in at room temperature, but if your coconut oil has hardened, warm it slightly.
  2. Time may vary – depending on the depth of your pan. My pan is 1/ 1/2 inches tall.

I hope this is a huge hit! Its a dessert my entire family enjoys and such a beautiful presentation to wake up to in the morning accompanied by a dark, bold cup of steaming coffee!

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