Lemon Honey Cake with Blueberries

Rx: For those who are trying to cut down on refined sugars and white flour, this is a useful and delicious dessert! Sweetened with only honey, orange juice and agave nectar, you can have a piece of cake without worrying about flooding your body with an onslaught of bad sugars. Whole wheat flour adds healthful fiber and nutrients like B vitamins and folic acid. The lemons and orange juice provide a boost of vitamin-C, while the canola oil provides Omega-3 fatty acids. This cake will give you something to look forward to during the day, and your heart and immune system will thank you for choosing it.

Serves: 12

Ingredients:

1 ½ C all-purpose flour
1 ½ C whole wheat flour
1 ½ tsp salt
1 ½ tsp baking powder
3 eggs
1 ¼ C almond milk
1 C honey, plus 4 tbs
1 1/8 C canola oil
1 ½ tsp vanilla
½ C lemon juice (about 3 lemons)
3 tbs lemon zest
¼ C orange juice, plus 4 tbs

For the topping:

3 ½ C blueberries, fresh or frozen
½ C agave nectar
2 tsp cornstarch

Directions:

Preheat the oven to 350 F. Use either parchment paper or oil to prepare a 7x11 baking pan.

In a medium mixing bowl, whisk together the flour, salt, and baking soda. In a larger bowl, whisk together the eggs, milk, 1 C honey, canola oil, vanilla, lemon juice and zest, and 1 C orange juice. When they are well incorporated, add the dry ingredients and mix on medium speed for about a minute, or until there are no more lumps. Pour the batter into the pan and bake in the oven for 50-55 minutes, until a knife comes out clean.

While the cake is baking you can make the topping. Pour the blueberries into a medium-sized saucepan and add the agave nectar and cornstarch. Mix so that all the berries are coated. Heat the mixture on medium until the blueberries have released their juices and are bubbling. Turn the heat down to low and cover. Let it simmer for about 10 minutes, until the berries are beginning to break down. Pour into a bowl and put this in the fridge to cool.

When the cake is done, allow it to cool. Use a fork to poke holes in the top of the cool cake, about 20 evenly spaced pokes. Mix the remaining honey and orange juice together and heat in the microwave for about 30 second. Brush this on top of the cake, letting it soak into all the little holes. Cut and serve with a spoonful of blueberries on top.