Blueberry Almond Snack Cake

Ingredients

• 2 cups frozen blueberries
• 2 tablespoons maple syrup
• ¼ teaspoon salt
• 1 cup granulated sugar
• Zest of 2 lemons
• 4 eggs
• 1 tablespoon vanilla paste
• ½ cup Greek yogurt
• ⅓ cup olive oil
• 1 teaspoon almond extract
• ½ cup coconut flour
• 1¾ cups almond flour
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• Juice of 1 lemon

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Massage the lemon zest into the granulated sugar.
3. Whisk together the sugar and eggs until well combined.
4. Add vanilla paste, Greek yogurt, and olive oil to the mixture and mix well.
5. In a separate bowl, combine coconut flour, almond flour, salt, baking soda, and baking powder.
6. Add the dry ingredients to the wet mixture and mix until combined.
7. Stir in the lemon juice.
8. Spread the batter onto the prepared baking sheet.
9. Drop the blueberries onto the batter and swirl them in.
10. Bake in the preheated oven until done.