The original recipe called for coconut oil and coconut cream concentrate, which sounded too coconutty for my taste, so I subbed in 2% Greek yogurt for both the oil and coconut cream concentrate, which gave it a delightful tang, reminiscent of a classic sour cream coffee cake.
1 cup frozen blueberries
7 oz. 2% Greek Yogurt (I used an individually-sized Fage)
1 large egg, at room temperature
1/2 cup sugar
1 teaspoon vanilla
1 cup packed almond flour
1 teaspoon baking powder
1 teaspoon salt
Preheat oven to 300 degrees F and grease a 9" cake pan. Whisk together the greek yogurt, egg, sugar, and vanilla in a large mixing bowl.
In a medium size bowl, mix together almond flour, baking powder, and salt. Slowly add dry ingredients to wet, whisking until combined.
Pour the batter into the pan and top with blueberries. Bake for 35 – 40 minutes, until the edges pull away from the side of the pan and the middle is firm. Makes 8 servings.
