CARBOHYDRATES 2 TYPES OF CARBS:

½ cup coconut oil or butter

½ c. brown sugar or coconut sugar

3 large eggs, beaten, or egg replacer

½ cup sour cream or sour cream substitute

3 tablespoons milk of choice (rice, almond or regular)

1 teaspoon lemon zest

2 teaspoons vanilla extract

1½ cups organic blueberries, preferably fresh but frozen can be substituted if defrosted and drained

CRUMB TOPPING:

¾ cup The Pure Pantry Organic All-Purpose Baking Mix

1/3 cup coconut oil or butter

1 tablespoon brown sugar or coconut sugar

INSTRUCTIONS:

Preheat oven to 350 degrees. Combine baking mix, salt and nutmeg in large mixing bowl. In a medium mixing bowl, beat coconut oil (or butter). Add brown sugar (or coconut sugar) and cream together. Add eggs one at a time, blending after each addition. With mixer on low, add sour cream (or non-dairy substitute), milk, vanilla and lemon zest.

Gently fold in blueberries with spoon. Pour into greased Bundt pan or 9 x 11 inch baking dish.

Prepare crumb topping by blending coconut oil (or butter) with baking mix and sugar until mixture resembles pea-sized crumbs. Sprinkle crumb mixture on top of cake.

Bake for 30 minutes or until tester comes out clean. Cool before serving.

SOURCE: thepurepantry.com/blogging/the-thrill-of-blueberries/