Spring time gives me all the happies, and the combo of lemon in this glaze on top of this gluten free blueberry cake does also.
If you can find Kosher for Passover baking soda, it’s Passover friendly, and it’s also a great option if you’re hosting Easter Brunch.
Blueberry Cake with Cream Cheese Glaze
Serves 12-16, depending on size of squares
- 2 cups almond flour
- 1/4 cup coconut flour
- 1.5 tbsp ground cinnamon
- 1 tsp baking soda
- Zest from 1 lemon
- Pinch of salt
- 1/4 cup melted coconut oil
- 1/4 cup applesauce
- 1/4 cup maple syrup or honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 pint of blueberries
For the glaze
- 1/3 cup whipped cream cheese
- 2 tbsp maple syrup or honey
- Juice of 1/2 a lemon
Preheat the oven to 350. Line an 8x8 pan with parchment.
In a large bowl, whisk together the flours, salt, baking soda, cinnamon, and zest of the lemon. Set aside.
In another bowl, whisk the two eggs together. Add in the applesauce, coconut oil, maple syrup or honey, and vanilla extract.
Pour the wet ingredients into the dry and mix well. Add the blueberries, carefully folding them in and trying not to smoosh them all.
Pour into your prepared pan and bake for about 35 minutes. Remove from oven and allow to sit and cook for about 5-10 minutes.
Meanwhile, make the glaze; whisk the whipped cream cheese until smooth. Add in the lemon juice and maple syrup or honey.
Once the glaze is smooth, spread on top of the cake. Slice into squares and serve.