Blueberry coconut cake

Name: Blueberry coconut cake
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 125 g Blueberries; 7-10 Tbsp slightly + 60 g butter/margarine; 2 TABLESPOONS Coconut flake; 36 g Diabetic sweetness; 7-10 Tbsp grated zest of 1 organic lemon; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 200 g Flour; 1 coated Tsp Baking Powder; 3-4 Tbsp Sparkling mineral water; 2 TABLESPOONS Coconut chips or flakes

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

125 g Blueberries
7-10 Tbsp slightly + 60 g butter/margarine
2 TABLESPOONS Coconut flake
36 g Diabetic sweetness
7-10 Tbsp grated zest of 1 organic lemon
7-10 Tbsp Salt
3 Eggs (Gr. M)
200 g Flour
1 coated Tsp Baking Powder
3-4 Tbsp Sparkling mineral water
2 TABLESPOONS Coconut chips or flakes

Directions

1
Wash the blueberries and drain well. Grease a springform pan (20 cm Ø) and sprinkle with coconut flakes
2
Cream 60 g fat, sweetness, lemon peel and 1 pinch of salt. Stir in the eggs one by one. Mix flour and baking powder, sieve over it and stir in mineral water
3
Spread the dough into the mould. Spread blueberries on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 20 minutes. Sprinkle with coconut chips and bake for about 5 minutes. Let them cool down