Blueberries are easily in my top 5 favorite fruits. When I think of my favorite dessert growing up, blueberry pie was always my favorite (I have never been a big apple pie girl). We used to go blueberry picking near my families cottage in New Hampshire. We would go back to the cottage with buckets of blueberries and we would make blueberry turnovers and blueberry pies. I am pretty sure growing up that any blueberry I consumed was usually in a pie form.
Well this is not blueberry pie. But since it is blueberry season I figured I would venture away from pie, and create blueberry cake.
Blueberries are an amazing superfood. Not only are they naturally sweet, but they burst with so many amazing beautifying benefits. They are filled with antioxidants, vitamin C and vitamin E (all of which are great for skin health and protecting from UV damage and environmental damage).
I also snuck chia seeds in as well! These are another one of my favorite superfoods. They are great for your hair, skin and nail health as well as digestive health.
This cake is grain free, gluten free and refined sugar free. It is so easy to make. I also kept the blueberry “jam” sugar free. Blueberries are sweet enough and in my opinion they don’t need any added sugar. Enjoy!
2 cups almond flour
1/2 cup maple syrup
1/2 cup avocado oil
1 tsp vanilla extract
1 tsp baking powder
pinch of salt
1 1/2 cups blueberries (fresh or frozen)
1 tbsp chia seeds
Directions: Line a large baking dish or a cake pan with coconut oil. Preheat your oven to 350. In a medium bowl, mix together the almond flour, baking powder, and salt. In another mixing bowl, mix together the maple syrup, eggs, avocado oil and vanilla extract. Then combine wet and dry ingredients (leaving out blueberries and chia seeds). Once well mixed, transfer half of the batter to the baking dish. Place in the oven and bake for 14 minutes. Set aside remaining batter. Meanwhile, in a sauce pan, bring the blueberries and chia seeds to a boil over medium heat. Bring to a smooth consistency, stirring occasionally to keep from burning. Remove baking dish from the oven. With a spatula or the back of a spoon, begin gently spreading the blueberry “jam” over the cake (no need to let the cake cool). Once the cake is covered, begin to drop the rest of the cake batter bit by bit, on top of the cooked cake. It will create a “crumbled” effect. Place back in the oven for about 26 minutes. Remove from oven, let cool and enjoy!