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Blueberry Cinnamon Low Fat Cake

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Blueberry Cinnamon Low Fat Cake


  • 2 tbsp. coconut oil
  • ½ cup coconut sugar less 1 tsp. (sometimes I use only 1/4 cup if the blueberries are nice and sweet)
  • 1 organic egg
  • 1 tbsp. freshly grated lemon zest
  • 1 cup GF all purpose flour
  • ½ tsp. sea salt
  • 2 tsp. aluminum free baking powder
  • 1-cup organic frozen or fresh blueberries
  • ¾ cup coconut milk
  • 1 tbsp. pure maple syrup
  • 1 tbsp. organic GF ground cinnamon


  1. Preheat oven to 400 F
  2. Mix together coconut oil, coconut sugar, egg, lemon zest and coconut milk
  3. Combine flour, sea salt, baking powder and blueberries
  4. Add dry ingredients to wet and stir until bueberries are well covered (do not over-stir)
  5. Pour batter into an 8” x 12” baking pan lined with parchment paper, drizzle with maple syrup and sprinkle with cinnamon. Bake for 15 minutes at 400 F

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