Blueberry Breakfast Cake
1 8-ounce package of cream cheese, room temperature
2/3 cup Gentle Sweet
1 teaspoon vanilla extract
1/2 teaspoon of almond extract
1 cup coconut flour
1 tsp salt
1 1/2 teaspoon baking powder
8 large eggs, room temperature
2 cups of frozen blueberries
Preheat oven to 350 degrees.
Spray a 9x13 pan with non-stick spray.
With a hand mixer in a large bowl, cream the butter and cream
cheese. Add sweetener and extracts and
mix well.
Next, add the coconut flour, salt and baking powder and mix
well.
Add the eggs to the batter and mix slowly until completely
combined.
Gently fold in the blueberries with a spatula.
Pour batter into prepared pan.
Bake in preheated oven 45-50 minutes until the top is golden
brown and toothpick comes out clean.
Makes 24 servings.
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