Blueberry Coffee Cake

• Vegetarian

• Produce

  • 1 1 1/2 cups frozen wild blueberries, frozen wild

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/2 cup Applesauce, unsweetened
  • 1 1/2 cup Coconut milk, full-fat

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1 tbsp Cinnamon sugar
  • 1/2 cup Granulated sugar
  • 2 tbsp Powdered sugar
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on joyfoodsunshine.com

Ingredients

• 2 cups all-purpose flour (or gluten-free all-purpose flour )
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp sea salt
• 3 TBS coconut oil*, melted
• 1 cup full fat coconut milk**, room temperature
• ½ cup granulated sugar
• ½ cup unsweetened applesauce
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1 ½ cups frozen blueberries
• 1 TBS cinnamon sugar
• ½ cup full fat coconut milk
• 2 TBS powdered sugar

Directions

• Preheat oven to 375 degrees F. Line a 9” round cake pan with parchment paper and lightly grease. Set aside.
• In a small bowl, combine flour, baking soda, baking powder, cinnamon and salt; set aside.
• In a large, microwave-safe glass bowl melt the coconut oil.
• Whisk in coconut milk until combined.
• Add sugar, apple sauce, eggs, and vanilla extract and whisk until completely combined.
• Add dry ingredients to wet ingredients and mix until just combined.
• Gently fold the blueberries into the batter until evenly mixed.
• Pour batter into prepared cake pan.
• Evenly sprinkle the top of your mixture with cinnamon sugar.
• Bake for 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove the cake from the oven and let cool on a wire rack for 15 minutes.
• Use parchment paper to lift cake out of the pan and continue cooling on the rack.
• Store in an airtight container in the refrigerator! Can be served warm, room temperature or cold!