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.
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You May Also Like:
Cinnamon Banana Waffle Chocolate Chip Bread Pudding
Blueberry & Chocolate Chip Pumpkin Loaf
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Super easy, and tastes great! Been paleo for over a month now, and the coconut flour texture will always get me. Love how simple it is, and your photography is fantastic my dear! Keep it up! The only negative thing is the frosting. I used coconut cream instead of butter and it’s very liquidy. Any way to make it creamy?
no you need coconut cream concentrate or coconut butter
This looks absolutely DELICIOUS!!!! I love lemon cake and I love blueberries, so I’m sold. And it looks fairly easy to make. I am going to try and make this weekend!
Tried this recipe and it didn’t turn out. I doubled it to I could make a layer cake, so that might have been the problem. The cake came out like a dense sponge that soaked up too much water. Oh well. Next time.
Coconut flour is a tough one so that’s probably why with doubling it. Sorry about that
I made this cake on Sunday. But I made it in a much larger pan so that it’d be more like a scone. It was PERFECT!! My friend came over for coffee and we had the scone like version of this cake and she was so surprised! Yeah!! Thank you so much for posting this recipe!!
Just wondering if it is ok to use frozen blueberries instead of fresh ones?
Yep!
hi, i have a question. im a cook, not a baker, but i desperately want to make this for my daughters birthday. any tips on increasing amounts for a traditional spring form
pan size.
Are you married? Because I love you. Ha ha just kidding…unless you like that
I just made this cake to have on hand for the New Year so I stop eating the other junk I’ve received as gifts. My friends are so thoughtful – – . 😉 Anyway, the cake is delicious!
Made this for my daughter’s 25th birthday last night. It was very good and moist. The frosting was also very good, I did add some coconut oil to help the texture be smoother. I will make this again and I think I will add one more lemon in place of the almond milk for a more lemony flavor. I made it in a rectangular glass pan and it baked up really nicely.
Love your blog! I’ve made a few of your recipes to expand my variety because I HAVE to have desserts. Made these as muffins last night…hmmm….not sure what I did wrong but they seemed kinda spongy. Any ideas as to why? Should I have cooked them longer?
if it came out spongy, that’s because of the eggs and probably just needed a little more coconut flour, that’s the only thing i could guess