This complicated expensive camera stuff is hard. Even though I read an entire book on it, unless I physically know what I’m doing, sh*t ain’t gonna happen. So hopefully the more I play with every single setting on the camera, the better pictures will get. But I only had a good 10 minutes to test things out and get pictures done, so this is what you get. Sorry for not being sorry, but still kind of sorry.
I had to run in the snow yesterday. Ew. I promised myself that I would run every day for an entire month, 2.5 miles or more, just to see what my body thought of running. It’s not loving CrossFit right now as much, so I’m running on top of lighter CrossFit workouts while my body heals itself. So I couldn’t back out because of the snow. Or because it was my birthday and I just wanted to stay in, eat cake, while watching the Food Network and Sex and the City. Nope, I ran my ass to the gym to do my “birthday” workout at CrossFit Broadway. Jason (the owner) asked me what my favorite movements are and I gave him the movements that I hate the least because they don’t nag at the injuries I have as much. What’s up with injuries? They’re dumb. He also put a picture of me failing at a beer bong while surfing in Lake Powell on the website. I fail at partying AND working out. F*ckin’ A.
Sorry for my curse words. Not really, but people like to hear apologies for that.
My parents got me a couple pretty sweet gifts for my bday, I was super stoked to get a sifter and a hand mixer to create more goodies with. I’ve wanted to get a sifter for a while now because coconut flour clumps up so easily, but I haven’t gotten to it, well, because I’m lazy. So thankfully the good ole’ rents fixed that. Thanks you guys. You’re not old. You had an iPhone before I did.
Speaking of iPhones, when I got one a few weeks back while I was in Austin, I asked my friends on Facebook to text me their number so I could have it in my phone because I had lost all of my numbers in the transfer. Well, I think 3 people texted me. THREE. My friends obviously really care for me. Who am I kidding, I only really talk to 3 people on a regular basis. It’s understandable no one would contact me. They were probably thankful.
That was a boring paragraph.
One last tid bit of information. Actually two to speak of.
- I spelled Sergio’s last name wrong in my cookbook. I’m officially the worst best friend ever. Truly.
- The house I live in (with 2 other wonderful ladies) is being taken over by my blog stuff. There are boxes upon boxes in my living room. Bags of baking items in a corner. Kitchen appliances EVERYWHERE. Photography props in every corner. And a ton of shoes every where. The shoes don’t have to do with my blog, but I wear them while blogging sometimes, so it counts. I’m officially the worst roommate ever. Honestly
Thank you roommates and Sergio for still liking me and putting up with me despite my poor sense of awareness. About everything. I appreciate your patience and kindness.
Now let’s talk about cake.
Simple Blueberry Lemon Birthday Cake
- Yield: 2-4 1x
Ingredients
For the cake(s)
- 2/3 cup coconut flour, sifted
- 5 eggs
- 1/3 cup carton almond milk (you could also use coconut milk)
- 1/4 cup raw honey
- 2 teaspoons vanilla extract
- juice of 2 lemons
- 1 teaspoon lemon zest
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup fresh blueberries
- 1–2 tablespoon coconut oil(for greasing pans)
For the frosting
- 1/2 cup coconut butter, melted
- juice of 1 lemon
- 1/8 cup raw honey
Instructions
- Preheat oven to 350 degrees.
- Sift your coconut flour into a bowl. If you do not have a sifter, that’s fine, just try to get rid of the coconut flour clumps by pressing down a fork through the flour.
- Add eggs and almond milk and either use a spoon to mix well or a hand mixer. Mix until smooth.
- Then add the honey, vanilla extract, lemon juice, lemon zest, baking soda, and a pinch of salt. Mix well to combine.
- Then fold in your blueberries carefully.
- Grease your springform pans with coconut oil. I used two 4 inch springform pans. Cute little guys (got them on Joann’s Fabrics). You could also make these into muffins/cupcakes or maybe into one small/thin round cake!
- Pour the mixture into the two greased pans.
- Place on a baking sheet for even baking. And into the oven to bake for 35-40 minutes or until slightly brown on the top and cooked through in the middle. Do the toothpick test to check.
- Let cake cool before removing them from the stringform pan.
- While cakes are cooling, mix together the melted coconut butter, lemon juice, and honey until well mixed.
- Pour frosting on top of cakes. Then eat. Because that’s what you do with cakes.
___________
You May Also Like:
Cinnamon Banana Waffle Chocolate Chip Bread Pudding
Blueberry & Chocolate Chip Pumpkin Loaf
______________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with PaleOMG!
Lemon poppyseed cake with cream cheese frosting is my all time favorite. And I was wondering how I was going to have that this year. Throw out the blueberries, throw in the poppyseeds and you have me set for my birthday, too! Thanks!!!!
Oh yeah! my bday was the 24th of April so im making this tonight!
Yum! Just finished making this recipe and it was fabulous!
I went to Joann Fabrics but they didn’t have the mini springform pans in stock but Target did 🙂 a pkg of 3 for $8 ish. Yay!! I was able to fill all 3 pans with batter. After I frosted the cakes, I sprinkled some unsweetened coconut flakes over the top. Thank you Juli for another fabulous recipe!
Thanks for the amazing recipe. I made the cake for my boyfriend’s birthday today and your posting was timely. I made mine in a squart pan, like the one you use for cornbread, and it came out perfectly. Counting down until he comes home so I can sample it (although I already tried the frosting – yummy). Thanks for your fantastic recipes!
I made this cake for my Birthday this week. Let me tell you it is AMAZING! I want to play with the flavors some. Thinking chocolate would be amazing as well or raspberries and lemon…the possibilities are endless. Thanks Juli for another awesome recipe!
Do you know how many cupcakes this will make? I want to make this for my box’s post Murph cookout. I thought cupcakes would be easier for a big group. Thanks!
no clue but I’m guessing 6-8, maybe more
I have a little lemon-headed, blueberry-eyed baby girl who is turning one soon and I wanted to make her a blueberry lemon smash cake. This is perfect! Thanks.
I just made these as muffins and they are delicious! And my son loves them, which makes me happy because I don’t have to limit his consumption (it’s incredibly tiresome to say “no” all the time LOL 🙂 One small change – I substituted blueberries for avocado just because I’m not a fan of fruit muffins. Great recipe!!!
I just made this recipe an it was DELICIOUS! I made 12 muffins and substituted blueberries for avocado. My family loved them! We ate two each, which would be unheard of if this was real dessert 🙂 Thanks for a great recipe!!!
How much avocado did you use? I would guess half an avocado. I’m interested to try this out! I assume you left the rest of the recipe as is. Also, did you use almond milk or coconut milk? Thanks! =]
I’ve made these twice now, once mixing by hand and the other using my stand mixer. I used coconut milk (canned). They tasted absolutely delicious but didn’t puff up like muffins do. I don’t know what I keep doing wrong! Any advice? Thank you for all your great recipes…they are so delicious and fun and easy to make.
i honestly have no clue. maybe adding another egg would help it puff up a bit more, but i don’t know enough about baking to be very helpful