Blueberry Lemon Cakes

Blueberry Lemon Cakes

(makes 10 mini cakes)

These blueberry cakes are taken to the next level with the addtiions of lemon zest and polenta.  They will make your tastebuds dance and sing and all while being completely gluten free! I suspect this same recipe would also be delicious with orange in place of lemon and raspberry in place of blueberry.  Either way, give it a try and let me know what you think! Happy Spring!

Ingredients:

3 flax eggs (3 tablespoons ground flax seed + 1/2 cup and 1 tablespoon of water)

1 1/2 cups fresh blueberries

2 tablespoons arrowroot starch

Dry Ingredients:

4 cups almond flour

3 tablespoons polenta

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

Wet Ingredients:

1/2 cups melted ghee or avocado oil

1/2 cup maple syrup

1 teaspoon vanilla extract

zest of 2 lemons

3 tablespoons lemon juice

 

Directions:

Preheat oven to 350* F and line muffin pan with parchment paper baking cups.

Prepare you flax eggs by mixing 3 tablespoons of ground flax seed with 1/2 cup, plus 1 tablespoon of water.  Set aside for about 15 minutes.

Roll the blueberries in arrowroot starch to coat them lightly. Shake of any excess powder and set the berries aside.

Sift and whisk together the dry ingredients: almond flour, polenta, salt, baking powder and baking soda.

In a separate bowl, whisk together the wet ingredients: ghee (or oil), maple syrup, vanilla, lemon zest and lemon juice.

Add the flax eggs to the wet ingredients.

Stir the wet ingredients into the dry ingredients.

Fold in the coated blueberries.

Using a 1/4 cup measure, fill the muffin cups with the batter  (1/4 cup of batter per muffin cup).

Bake 20-30 minutes (until the center is set and a toothpick inserted into the center of a mini cake comes out clean).

Allow to cool for 10 minutes before removing from the tray.