Buttermilk Blueberry Breakfast Bake

U-pick blueberry season has arrived! I will continue to post delicious berry treats until I can no longer physically gather local ingredients. Enjoy my revised version from Alexandra Cooks!

INGREDIENTS

• 1-3/4 cups paleo flour, plus extra for sprinkling on blueberries
• 2 cups fresh blueberries
• 1/4 cup pyure sweetener
• 1/2 cup xylitol
• 1/2 cup canned coconut milk
• 1/2 tablespoon lemon juice or ACV
• 1/4 cup ghee
• 1/4 cup coconut butter
• 1 lemon, zested
• 1 large egg, room temperature
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

INSTRUCTIONS

Preheat the oven to 350ºF. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

Pour 1/2 cup coconut milk and 1/2 tablespoon of lemon juice or ACV into a bowl with a spout, and mix well. Set aside.

Using a mixer and a large bowl, cream butter, lemon zest, and sugar until light and fluffy.

Add the egg and vanilla and beat until combined. 

Add the flour mixture to the batter a little at a time, alternating with the homemade buttermilk. In a small bowl, toss the blueberries in extra flour, and fold them into the mixture.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with xylitol if desired. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Lemon Cake Doughnuts

I love these doughnuts! After the diet change, I thought I would never use my doughnut pans again, and I am so glad I was wrong!
Here are my revisions from this recipe:

INGREDIENTS

• ¼ cup unsalted butter, melted

I used equal parts of soft avocado.

• ¼ cup canola or vegetable oil

I used equal parts of coconut oil.

• ¾ cup granulated sugar

I used 1 tablespoon stevia and 1/4 cup xylitol.

• 2 large eggs
• 2 tsp vanilla extract
• 1-2 tsp grated lemon zest (depending on your tastes)
• 1 cup buttermilk (or substitute regular milk)

I mixed 1 cup of canned full-fat coconut milk and 1 tablespoon of apple cider vinegar, and let it sit for about 15 minutes before using.

• 2⅔ all-purpose flour

I used equal parts out of my homemade paleo flour recipe you can find here.

• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup fresh blueberries

I sadly had to omit the blueberries due to family preference.

Lemon Glaze:

• 2 cups powdered icing sugar

For homemade powdered sugar: 1-1/2 cups xylitol and 1 tablespoon arrowroot powder blended in a food processor. For this recipe I would double ingredients and store the remaining in a container.

• 1-2 tsp lemon zest

• 7-8 tbsp fresh lemon juice or milk (see notes)

I made the mistake of throwing the whole 8 tablespoons of lemon juice in immediately which resulted in me adding coconut oil and avocado to thicken. Oops! I actually loved the outcome though. Tastes just like summer!