This blueberry cake is lightly sweet and pairs perfectly with morning coffee or with your favorite vanilla ice cream for dessert.
Note: Einkorn is the purest and most ancient form of wheat available. It only has 2 sets of chromosomes and naturally contains a very different composition of gluten that is easier to digest for many who have non-genetic gluten intolerance.)
INGREDIENTS:
1/2 Cup of Butter (plus 1 tablespoon to coat the skillet)
2 Eggs
1/2 Cup Sweetener of your choice (raw sugar, honey, coconut sugar, etc.)
1/2 Teaspoon of Vanilla
1/2 Cup of Organic Sour Creme or Greek Yoghurt
1 3/4 Cups of Einkorn Flour
1/2 Cup of Corn Meal
1/4 Teaspoon of Baking Soda
2 Teaspoons of Baking Powder
1/4 Teaspoon of Salt
1 Cup of Organic Blueberries (fresh or frozen)
INSTRUCTIONS:
Preheat over to 350 degrees
Heat Cast Iron Skillet on stove top and coat the pan with approximately 1 tablespoon of butter
Mix butter (softened), sweetener (raw sugar, coconut sugar, honey, etc.), vanilla and sour creme or greek yoghurt.
In separate bowl sift Einkorn Flour, Baking Soda, Baking Powder and salt.
Slowly blend all ingredients adding flour mixture a little at a time
Fold in blueberries
Pour complete mixture into cast iron skillet and bake in the oven for approximately 20 minutes. Try to avoid over baking. I always set my timer for approximately 3/4 of the recommended baking time and check it with a tooth pick.
Slice and serve warm or slice and place in a storage container to enjoy later.
Stay Inspired,
GIGI