As summer winds down there are still blueberries and lots of delicious fruit to enjoy! I got some delicious organic blueberries from Superfresh Growers® recently and decided a blueberry cake would be a perfect way to enjoy them!

This cake is simple to make and doesn’t have any added sugar in the actual cake! It’s delicious and perfect for a small gathering or just because. It also makes a perfect for a birthday party! With a fresh blueberry filing in the middle and just a hint of lemon you are sure to love! Keep reading for the recipe and see how much Little Ava enjoyed it!

This post is sponsored by Superfresh Growers® ( opinions and love of their blueberries are my own)

Ava getting ready to make the cake with me

Blueberry cake with lemon

ingredients

2 cups All Purpose Flour
1 cup coconut sugar
1 tsp Baking Soda
1/2 tsp Salt
1 cup blueberry puree
1 Tsp lemon extract
2 tsp Vanilla
1/2 cup grape-seed oil, or oil of choice
1 Tbsp apple cider vinegar
Juice and zest of 1 medium-sized lemon

FROSTING

Juice and zest of 1 large lemon
3 cups powdered sugar, divided
1/2 cup dairy-free butter, COLD
1/2 tsp lemon extract
1 tsp vanilla

BLUEBERRY FILLING

1 cup fresh blueberries from Superfresh Growers®
2. Tbs maple syrup or honey
1 Tbs lemon juice

INSTRUCTIONS

CAKE

Preheat the oven to 350°F and grease 2 8” cake molds.
Puree fresh blueberries and set aside.
Add all-purpose flour, coconut sugar, baking soda, and salt to a mixing bowl and mix together.
Add the blueberry purée, lemon extract, vanilla, oil, apple cider vinegar, food coloring, and mix into a batter. Do not over-mix. If it is too thick, add a little more blueberry puree.
Divide the batter evenly between the 2 molds and bake for 25 min
Check for doneness by inserting a toothpick into the center of one of the cakes. It should come out clean.
Let the cakes cool completely before frosting.

Tip: Make sure to measure the flower correctly. Spoon the flour into a measuring cup and then level at the top. This will ensure you don’t have too much or too little.

BLUEBERRY FILLING

In a small sauce pan add blueberries, maple syrup or honey, and lemon juice.
Cook over medium heat for about 10 min mixing frequently.
Set aside and let cool completely.

ICING

In a mixing bowl, add the dairy free butter. Make sure the butter is VERY cold
Cream the butter just until it starts to break apart.
Add in half the powdered sugar and beat again.
Add in the lemon zest, juice, extract, vanilla, and mix again.
Add the remaining powdered sugar and blend again until well combined.

CAKE ASSEMBLY

Place first cake layer on a cake stand.
Add a bit of frosting around the top edges as to create a pocket the filling will sit in.
Add 3-4 spoonfuls of the blueberry filling onto the cake. This will be the middle layer.
Add second cake layer on top.
Frost sides and top. Use a little bit of the filling to add color to your frosting. You can make it super bright or just add a little bit. It will give it a marbled look.
It’s meant to look somewhat messy and not perfect. Add some fresh berries, flowers or whatever feels fun and you’re done!

SERVING SIZE: APPROXIMATELY 6

We try our best to eat mostly organic food especially when it comes to berries. Blueberries are such a wonderful fruit as they are really high in anti-oxidants! They also contain loads of fiber, Vitamin C, and K.

Antioxidants protect your body from free radicals, which are unstable molecules that can damage your cells and contribute to aging and disease.

They are perfect fresh, frozen, or even in desserts such as a cobbler and this cake!

My favorite part of this cake is the fresh blueberry filling in the middle. It adds a beautiful color and extra sweet surprise when you cut it. The dark color of the cake would make one think it’s got cocoa powder but it’s all from the fresh blueberry puree that is added directly into the cake.

It’s delicious and nutritious as I like to say! You can even skip the frosting and serve it with just the blueberry sauce on top for a low sugar alternative!