Blueberry Coconut Breakfast Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Fruit Desserts
Yield: 9 servings
Ingredients
  • Cake:
  • butter - ½ cup
  • coconut flour - ½ cup
  • psyllium husk flakes - ¼ cup
  • flax meal - ⅓ cup
  • eggs - 4
  • honey - ¼ cup
  • salt - ½ teaspoon
  • baking powder - 1 teaspoon
  • Filling:
  • fresh blueberries - 1 pint
  • water - 2-3 tablespoons
  • arrowroot starch - 1 tablespoon
  • Coconut Macaroon Topping:
  • unsweetened coconut flakes - 1-1/2 cups
  • egg white - 1
  • honey - 2 tablespoons
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and grease an 8 inch by 8 inch glass baking dish with coconut oil.
  2. Melt the butter over medium heat in a small saucepan. Cook until the butter browns and becomes fragrant, but not burnt. Remove from heat and set aside.
  3. In a large mixing bowl, combine the rest of the cake ingredients and mix well. Stir in the browned butter. Spread in the prepared pan.
  4. To making the filling, combine the blueberries and water in a small saucepan and bring to a simmer. Simmer 5 minutes or so. Stir in the arrowroot to thicken and spread the filling mixture over the cake batter.
  5. In a small mixing bowl, combine the coconut macaroon topping ingredients and crumble evenly over top of cake.
  6. Bake for 30 minutes.
Recipe by Create Delicious at https://createdelicious.com/blueberry-coconut-breakfast-cake/