Lemon Blueberry Muffin Cake

This is a perfect breakfast treat or dessert, as it’s sweet, but not a mouthful of sugar.
The tanginess of the lemon pairs perfectly with the less sugary treat.

Lemon Blueberry Muffin Cake [Vegan]

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1 1/2 cups almond milk
• 1/2 cup melted coconut oil
• 1 tablespoon apple cider vinegar
• 1 flax egg (1 1/2 tablespoon flax seed meal + 3 tablespoons water)
• 3/4 cup organic cane sugar (sub coconut sugar if preferred)
• 1 1/2 cups fresh or thawed, frozen blueberries
• 2 teaspoons lemon zest

Preparation

1. Preheat oven to 350ºF. Grease a loaf pan.
2. In a large mixing bowl combine all dry ingredients (flour, baking powder, spices, & salt).
3. In a separate, smaller mixing bowl whisk together the milk and apple cider vinegar. Let it sit for 5-6 min. or until foamy (this creates a vegan buttermilk). While the milk mixture is sitting, prepare the flax egg. Whisk together the flax meal and water, set aside for a minute to thicken. Add flax egg to milk mixture along with rest of the ingredients (except blueberries & lemon zest).
4. Pour wet mixture into dry and stir to combine (do not over-mix). Fold in blueberries and lemon zest. Pour batter into loaf pan. Top with a few more fresh blueberries. Bake for 50-55 min. or until a toothpick inserted comes out clean. Enjoy!

https://www.onegreenplanet.org/vegan-recipe/lemon-blueberry-muffin-cake-vegan/