Blueberry and Lemon Cake

I LOVE me some lemon and blueberry together, and this blueberry and lemon cake is just the cake that will satisfy that naughty sweet tooth (ONCE in awhile!)  Remember, have a treat MEAL, not a treat DAY!

Ingredients for the cake:

1 cup almond milk

1/4 cup+1 tbsp lemon juice

2 tsp organic lemon zest

1/4 cup unsweetened applesauce

1/2 tsp vanilla bean paste

3 1/2 tbsp sunflower seed oil

2 1/3 cups all purpose flour

2 tsp baking powder

1 pinch salt

1/3 cup light brown sugar

Ingredients for the wild blueberry jam

300 grams wild blueberries, fresh or frozen

120 grams agave syrup

1 tbsp lemon juice

2 tbsp chia seeds

100 grams fresh blueberries

Ingredients for the lemon frosting

250 grams (1 and 3/4 cups) cashews, soaked

125 ml (1/2 cup) almond milk

100 grams (1/2 cup) coconut cream (solid part of one can)

3 tbsp agave syrup

4 tbsp lemon juice

1 tsp vanilla bean paste

2 tbsp melted coconut oil

1/4 tsp turmeric powder optional, for the color

Instructions:
Make the frosting
Make the frosting to allow it to set while making the cake. Soak the cashews for at least 4 hours (better overnight.) Drain and rinse the cashews and place them in a food processor together with the other ingredients. Blend until completely smooth. Store in a sealed container in the refrigerator for up to 4 days.

Make the cake
Preheat the oven to 350F Grease and flour one 16 cm | 7” pan. In a small bowl, add milk and lemon juice. Stir well and set aside for ten minutes to make buttermilk. In a medium bowl sift together flour, light brown sugar, baking powder, salt and lemon zest. Add the applesauce, buttermilk, oil, and vanilla. Whisk to combine but don’t over mix. Pour the batter into the prepared mold and bake for 35-40 minutes or until a toothpick comes out clean. Let cool down completely and cut horizontally into 3 layers.

Make the jam
Add the wild blueberries, honey/agave, lemon juice to a medium size pot set over high heat. Bring the mixture to a boil. Continue to cook for 8- 10 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat, add the chia seeds and let cool. Should thicken as it cools. Fold in 100g of fresh blueberries to add more texture.

Assemble the cake
Place the first cake layer on a plate. With a piping bag, pipe a circle of lemon frosting on the outer part of the cake. Spread 3 tbsp of the blueberry jam in the center. Add the second cake layer and proceed in the same way. Lightly frost the outside with remaining lemon frosting.