Blueberry Lemon Cakes
 
 
Sherri:
Recipe type: Breakfast / Brunch
Ingredients
  • 3 flax eggs (3 tablespoons ground flax seed + ½ cup and 1 tablespoon of water)
  • 1½ cups fresh blueberries
  • 2 tablespoons arrowroot starch
  • Dry Ingredients:
  • 4 cups almond flour
  • 3 tablespoons polenta
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Wet Ingredients:
  • ½ cups melted ghee or avocado oil
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • zest of 2 lemons
  • 3 tablespoons lemon juice
Directions
  1. Preheat oven to 350* F and line muffin pan with parchment paper baking cups
  2. Prepare you flax eggs by mixing 3 tablespoons of ground flax seed with ½ cup, plus 1 tablespoon of water.  Set aside for about 15 minutes.
  3. Roll the blueberries in arrowroot starch to coat them lightly. Shake of any excess powder and set the berries aside.
  4. Sift and whisk together the dry ingredients: almond flour, polenta, salt, baking powder and baking soda.
  5. In a separate bowl, whisk together the wet ingredients: ghee (or oil), maple syrup, vanilla, lemon zest and lemon juice.
  6. Add the flax eggs to the wet ingredients.
  7. Stir the wet ingredients into the dry ingredients.
  8. Fold in the coated blueberries.
  9. Using a ¼ cup measure, fill the muffin cups with the batter  (1/4 cup of batter per muffin).
  10. Bake 20-30 minutes.  Until the center is set.
  11. Allow to cool for 10 minutes before removing from the tray.
Recipe by Shaped By Sherri at https://shapedbysherri.com/blueberry-lemon-cakes/