It’s blueberry season here in Maryland and Elijah, my mom and I ended up going picking this past weekend. We had a blast picking 8 lbs in less than an hour and Elijah got to eat all he wanted. The farm we went to was called Frog Eye Farm and they had over 200 blueberry bushes!
I love blueberry muffins – but I don’t always like cleaning muffin tins – so I made a Blueberry Muffin Cake with the berries we picked. It was yummy and very easy.
Blueberry Muffin Cake with coconut flour (grain-free, gluten-free, sugar-free, dairy-free)
1/3 cup coconut oil
1/4 – 1/3 cup honey
4 eggs
1/3 cup coconut flour
1/4 tsp salt
1/4 tsp baking soda (not GAPS legal -delete for GAPS)
1 cup fresh or frozen blueberries
Steps:
1. Preheat oven to 350 F.
If the coconut oil isn’t melted, gently melt it in a pan on the stove on low. Combine the eggs, honey and oil together until smooth (make sure the oil isn’t too hot though). Add the flour, soda, and salt and beat until well blended and there are no lumps. You can also put everything into a mixer or food processor.
2. Add the blueberries at the end and fold into the batter. Grease an 8 x 8 pan with coconut oil or butter. Pour batter into the pan and spread over the bottom of the pan. Bake for 30-40 minutes, or until it is firm in the center. Sorry – I don’t remember exactly how long it took.
Enjoy!
