Blueberry Breakfast Cake

We attempted scones the other morning; they didn't really work, but instead of a total flop, it amounted to more of a coffee cake, a rather delicious one at that, delicious-enough that we thought it share-worthy. Blueberries are a favorite around here, we've been getting fresh ones from our weekly produce order and they taste like they were freshly picked, which is a nice treat in Alaska, when they travel a week to get to us. Although for this recipe we used frozen berries, the fresh ones seem a bit too precious to put in baked goods.

Blueberry Breakfast Cake

2-1/2 cups almond flour

1/2 cup arrowroot starch

1/2 cup shredded coconut

1 tablespoon baking powder

1/2 teaspoon sea salt

1/2 cup dairy-free butter or coconut oil + a few tablespoons for the cast iron

3 eggs

1/3 cup maple syrup

1/3 cup almond milk + 1 teaspoon apple cider vinegar, let rest for 5 minutes to become buttermilk

Directions

1. Preheat the oven to 425 degrees.

2. Prepare the dairy-free buttermilk by adding in a teaspoon of apple cider vinegar to the almond milk, let rest for 5 minutes.

3. Mix together the dry ingredients- almond flour, arrowroot starch, shredded coconut, baking powder and sea salt.

4. Beat the eggs until light and fluffy, about 2-3 minutes.

5. Put a couple tablespoons of coconut oil in a cast iron and place in the oven to melt.

6. Cut the dairy-free butter into the dry ingredients, mix until crumbly.

7. Add the dry ingredients to the eggs, add the milk and the maple syrup and mix just until it comes together. You don't want to over mix.

8. Turn oven down to 375 degrees, pour batter into cast iron and bake for about 30-35 minutes, until a knife comes out clean. 

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