1Tbspdesiccated coconutdecoration on top, optional
Instructions
Preheat the oven to 175°C/350°F. Line the bottom of a 4" cake tin with parchment paper. If your tin is not non-stick, brush some melted coconut oil on the sides of the tin to make sure it won't stick.
In a big mixing bowl, add spelt flour, almond flour, baking powder, baking soda, salt, sugar, and zest from 1 lemon. Mix them all together evenly.
In another bowl, add the melted coconut oil, maple syrup, plant-based milk, and lemon juice. Whisk them together.
Pour the wet mixture into the flour mixture. Whisk to incorporate all ingredients. Make sure no lumps can be seen.
Pour about half of the cake batter into the prepared cake tin. Drop half of the number of blueberries on top, and then pour the leftover batter over them.
Smooth the top with a spatula. And put the rest blueberries on top of the batter evenly. Sprinkle the desiccated coconut on top if you've prepared.
Bake on the middle rack or the lower 1/3 rack of the oven at 175°C/350°F for 28~33 minutes. The cake should be golden on top. Use a small knife or a cake tester to insert into the center of the cake. If no batter sticks to it, it's done.
Transfer the cake with the tin onto a wire rack to cool down for at least 20 minutes. Carefully remove the cake from the tin. Slice and Enjoy!
Video
Notes
*Extra-virgin coconut oil: You can also use vegan butter if you really don't have coconut oil at hand. But I personally prefer the taste of the one with coconut oil.
**Plant-based milk: You can use any kind of non-dairy milk such as soy milk, oat milk, almond milk, coconut milk, etc. It's best to use the one at room temperature so the coconut oil will not solidify because of the drop in the temperature.
***Fresh blueberries: In my personal experiences, it's best to use fresh ones because frozen ones tend to color the batter very quickly. Still, you can use them. I'd recommend keeping them in the freezer right before you're about to use them so they won't thaw. But if you don't have blueberries at hand, you can also try to use other berries. Though it won't be blueberry and lemon cake in that case.
Storage: Store the cool cake in an air-tight container in the fridge for 3~5 days or 1~2 weeks in the freezer. If you want to put them into the freezer, I will recommend cutting them into slices before freezing. This way you can easily take out a slice and let it defrost only without the need to defrost all of them every single time.