½ cup of liquid sweetener (eg honey, maple syrup, golden syrup, molasses - or a mix of any of these; I use 3 parts honey, one part yacon syrup)
2 free-range eggs
¼ cup (50g) organic butter, melted
1.5 cups frozen blueberries
Instructions
Preheat oven to 170 C | 340F
Mix the dry ingredients together in a bowl.
In a second bowl, mix together the milk, lemon juice and sweetener. Mix in the two eggs, and then stir in the melted butter. Lastly, stir through the frozen blueberries.
Pour into a lined and greased 20cm | 8" cake pan.
Bake for around 25 - 30 minutes - it's done when a knife comes out clean. Allow to sit in the pan for 10 minutes, and then run a knife around the edges to release it from the pan, and turn out onto a rack to cool completely - note however this cake is best enjoyed slightly warm, so feel free to tuck in straight away!
Notes
For the sweetener, I use three parts honey, one part yacon syrup. You could mix it up though and use whatever you have on hand - note though that the cake will take on the flavour of the sweetener.
Recipe by to her core at https://tohercore.com/blueberriest-cake/