Summary:

If you have about 45 minutes to spend in the kitchen, Blueberry Cinnamon Low Fat Cake might be an awesome dairy free and lacto ovo vegetarian recipe to try. For 91 cents per serving, you get a dessert that serves 6. One portion of this dish contains about 4g of protein, 12g of fat, and a total of 251 calories. It is brought to you by Foodista. Only a few people made this recipe, and 1 would say it hit the spot. A mixture of coconut oil, coconut milk, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is rather bad. If you like this recipe, take a look at these similar recipes: Low Fat Blueberry Coffee Cake, Blueberry-Almond Coffee Cake (Low Fat), and Easy Skinny Low Fat Cinnamon Streusel Coffee Cake.

Dietary Info:

Ingredients:

• 2 tbsp coconut oil - N/A
• 0.5 cup coconut sugar less 1 tsp. - N/A
• 1 egg - N/A
• 1 tbsp lemon zest - N/A
• 1 cup gf all purpose flour - N/A
• 0.5 tsp sea salt - N/A
• 2 tsp aluminum free baking powder - N/A
• 1 cup blueberries - N/A
• 0.75 cup coconut milk - N/A
• 1 tbsp maple syrup - N/A
• 1 tbsp gf ground cinnamon - N/A

Instructions:

1. Preheat oven to 400 F
2. Mix together coconut oil, coconut sugar, egg, lemon zest and coconut milk
3. Combine flour, sea salt, baking powder and blueberries
4. Add dry ingredients to wet and stir until bueberries are well covered (do not over-stir)
5. Pour batter into an 8 x 12 baking pan lined with parchment paper, drizzle with maple syrup and sprinkle with cinnamon.
6. Bake for 15 minutes at 400 F