Hi!
August still spoils us with warm days, so it is still worth enjoying seasonal fruits. Quick cake – Blueberry Lemon Blondies for the weekend with fruit that everyone likes. Sweet but topped with sour coconut cream icing – delicious
Ingredients:
- 1 egg
- 125g Almond Flour
- 55g Butter (Unsalted) – melted
- 60ml Lemon Juice – about 2 lemons, + zest if desired
- 120g Xylitol/ Erythritol/ ml – Honey/ other sweetener
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- 140 g Blueberry – (note 5)
- 5ml Vanilla Extract – optional, or almond extract sugar free
Vegan royal icing
- 240 g Powdered Xylitol/ Erythritol – use whatever sugar you have
- 75 ml Coconut Cream
- ½ teaspoon lemon/lime/orange
Instructions:
Preheat the oven to 180°C. Grab a 6-inch or 8-inch brownie pan. The smaller the pan, the thicker the blondies will be and the longer they take to bake. Line the pan with parchment paper and oil with cooking spray. Set aside,
In a large mixing bowl, stir all the ingredients together: almond flour, melted butter, lemon juice, Sweetener of your choice, baking powder, salt, blueberries, vanilla extract, and lemon zest from 1 lemon (1 tablespoon), if desired.
Stir with a rubber spatula until the batter is smooth and consistent.
Transfer the batter to the prepared pan and bake for 35-40 minutes at 180°C – the baking time depends on the size of the pan. Bake until golden brown on top, and a toothpick inserted in the center of the blondies comes out clean.
Cool down on a cooling rack a few hours before icing, or serve plain.
Use my vegan royal icing recipe,
Enjoy !
