Lemon Berry Coffee Cake From BlendTec

Accompany your morning breakfast or enjoy this vegan recipe as a dessert. Try different berries to vary the taste.

Ingredients

1⁄4   c

granulated sugar

1⁄4   c

all-purpose flour

2   tbsp

coconut oil, melted

1⁄2   c

pecans

1⁄3   c

water

1⁄2   c

almond milk

1⁄2   c

coconut oil, softened

2   tbsp

flaxseeds

1  

apple, quartered and cored

1   tbsp

vanilla extract

1⁄2   c

brown sugar

1   tbsp

lemon zest

11⁄2   tsp

baking powder

1⁄2   tsp

kosher or sea salt

11⁄2   c

whole white wheat flour

1   c

fresh or frozen blueberries

INSTRUCTIONS

Preheat oven to 350°F.

To prepare the topping, add sugar, all-purpose flour, 2 tbsp melted coconut oil, and pecans to WildSide jar and secure lid. Press "Pulse" 4-8 times until nuts are chopped to desired texture. Pour topping into bowl and set aside. 

To make the cake, add water, almond milk, softened coconut oil, flaxseeds, apple, vanilla, and brown sugar to WildSide jar and secure lid. Select "Whole Juice". Next add lemon zest, baking powder, salt, and flour to jar and secure lid. Press "Pulse" 5-7 times until all ingredients are incorporated. 

Pour the blueberries into the jar and using rubber scraper, fold into batter. Pour batter into a greased spring-form pan. Sprinkle topping over batter. Bake for 45-55 minutes.

NUTRITIONAL INFORMATION

• Servings 10.0
 
• Sodium 180 mg
• Serving Size 1 slice
 
• Carbohydrates 36 g
• Calories 315
 
• Fiber 5 g
• Fat 19 g
 
• Sugar 15 g
• Saturated Fat 15 g
 
• Protein 5 g
• Cholesterol 0 mg