Having some guests over for afternoon tea? Or simply want to indulge a little bit (the healthy way). Try recreating this melt-in-your-mouth gluten free, refined sugar free, dairy free blueberry and lemon cake recipe.
Preheat the oven to 165⁰C. Grease and line a 21cm round cake tin with baking paper.
In a large bowl, combine all the cake ingredients, except the blueberries.
Gently fold in the blueberries to avoid staining the whole cake blue. Do not over mix.
Pour mixture into the prepared tin and smooth the top. Place in the oven and bake for 40-45 minutes or until a skewer inserted in the centre of the cake comes out clean.
Remove from the oven and leave to cool for 15 minutes before turning out onto a wire rack.
Add more lemon juice if you need to thin frosting to ensure it is smooth.
Place frosting in a small bowl, cover with plastic wrap and place in the refrigerator to firm up.
Spread frosting over the top of the cake.
Thanks to our friends at Heilala Vanilla for this recipe.