A fluffy and moist cake with the tangy flavor of lemon and the aroma of juicy, sweet blueberries. Completely low-carb, keto, dairy-free and refined sugar-free, you can have your cake and eat it too, even if you have dietary restrictions. and our A decadent vanilla cake mix and crunchy blueberry granola take this recipe to the next level.
material:
Keto Hana cake mix 1 box
4 eggs
180g dairy-free butter, melted
Almond milk 180ml
2 tablespoons grated lemon zest
100g fresh blueberries (medium 40g, top 60g)
Finely Shredded Ketohana Wild Blueberry Granola 10g
How to make lemon and blueberry cake:
Empty the ketohana cake mix into a large mixing bowl. Add eggs and melted butter and whisk 3 minutes using electric whisk. Slowly add the almond milk and whisk for another 2 minutes. Mix the lemon zest and 40g of blueberries with a rubber spatula until everything is mixed. Pour into a greased 8-inch or 20cm springform baking tin and top with 60g blueberries and 10g wild blueberry granola. Let rest for 10 minutes before baking. Bake at 160°C (fan) or 180°C for about 1 hour, 5-15 minutes (test doneness by inserting a toothpick in the center; if it comes out clean, it’s ready). Remove from the oven and after about 10 minutes, transfer the cake to a wire cooling rack to cool completely. This is important. Otherwise, the cake will become soggy due to condensation. Serve when cool and store leftovers in an airtight container for 3 to 5 days.
