Blueberry Lemon Pound Cake

Ingredients:

Cake:

2 1/2 cups Almond Flour

1 ripe banana

2 eggs

1/4 cup Almond Milk

1/4 cup grass-fed butter, melted

1 tsp baking soda

1 tsp baking powder

1/2 cup honey

8 drops doTERRA lemon oil or the zest of one lemon

1/2 tsp salt

1 tsp vanilla extract

1 cup fresh or frozen blueberries

Topping:

1/4 cup honey

2 tbsp fresh lemon juice

1/2 tsp vanilla extract

3 drops lemon oil (omit if you don’t have)

Pinch of sea salt

Directions:

Cake layer: Preheat oven to 350 degrees. Place all cake ingredients (except blueberries) in a high speed blender or food processor and blend on high until combined. Add blueberries and mix by hand with a spatula. Pour batter into a pound cake pan that has been sprayed with cooking spray. Bake for 45-50 minutes or until toothpick comes out clean.

Topping: In a small bowl, combine all ingredients. Drizzle on top of cake when it comes out of oven.