Cooking Directions

1- Preheat oven to 350 degrees. Line a 9-inch round baking pan with coconut oil spray

2- Add flour, baking powder and sea salt together in a large bowl. Stir in blueberries with the flour mixture

3- If your coconut cream is separated, take it out of the can and blend it until smooth and creamy. Whisk the wet ingredients (lemon juice, zest, coconut cream, and vanilla) together in a medium bowl until creamy

4- Create a well in the middle of the dry ingredients. Pour the wet ingredients into the dry ingredients until just combined

5- Pour the cake batter into the pan. Smooth out the top with a wooden spoon. Bake for 25-40 minutes until an inserted toothpick comes out clear

6- For the lemon glaze, while the cake is baking in the oven you can whisk the cane sugar, lemon juice and melted coconut butter together until creamy smooth

7- Leave the cake to cool for 20 minutes after it is removed from the oven. To remove the cake from the pan, carve around the cake with a knife to remove any cake that is sticking to the side of the pan. Place a large plate on top of the cake. Quickly flip the cake over and tap the back of the pan to release the cake from the pan. Leave the cake to cool for 10 more minutes to cool before topping it with the glaze. Sprinkle cane sugar and blueberries over the top as desired