DifficultyBeginner

In my opinion, there's pretty much no better season than berry season.....one of my favourite berries are blueberries. Often berries are paired with citrus, especially lemons but my favourite pairing is lime and blueberries. They are simply perfect together. This cake is moist and so flavorful. It makes the perfect brunch or breakfast cake or if you decide to drizzle it with the frosting, the perfect dessert. My goal in creating this loaf was to create a paleo loaf that was not only tree nut free, but also, not egg heavy as so much paleo baking is. To make pumpkin meal simply take raw pumpkin seeds and pulse them in your food processor until you have a fairly fine meal. Be careful not to overpulse or you'll have pumpkin butter. The drizzle is optional, however because it is make with grape nectar is it low glycemic, so go for it...drizzle away I say! The loaf freezes well and keeps well for 2-3 days.

Yields8 Servings
Prep Time15 minsCook Time1 hr 10 minsTotal Time1 hr 25 mins

 ½ cup melted coconut oil
 ¼ cup maple syrup
 ½ cup coconut sugar
 2 eggs or vegan egg replacer of your choice
 1 tsp vanilla extract
 ¼ cup freshly squeezed lime juice
 ¼ cup non dairy milk of your choice
 zest from 2 limes
Dry Ingredients
 ½ cup pumpkin seed meal
 ¼ cup plus 1 tbsp coconut flour
 ¼ cup tapioca starch
 ¼ cup arrowroot starch
 2 tsp aluminum and corn free baking powder
 1 tsp baking soda
 1 tsp guar gum
 ¾ tsp sea salt
 1 ⅓ cups fresh or frozen blueberries
 1 tbsp tapioca starch
Lime Drizzle
  cup coconut butter
 2 tbsp freshly squeezed lime juice

1

Line a loaf pan with parchment paper and preheat oven to 350 F. Melt the coconut oil in a small pan over low heat. Add oil to a mixing bowl along with maple syrup, sugar, eggs, and vanilla. Beat for several minutes or until glossy. Add the lime juice, zest and milk. Beat for another minute or so.

2

Mix pumpkin meal into your wet ingredients. Over another medium bowl sift the rest of the dry ingredients and slowly add these to the wet ingredients. Mix for another 2 minutes or so until you have a smooth batter. Batter will be very thick.

3

Place the 1 tbsp of tapioca starch in another small bowl. Add the berries and gently move the bowl so as to coat the berries evenly. Gently fold the berries into the batter, evenly distributing throughout. Pour batter into your prepared loaf pan.

4

Bake in the centre of your oven for 60 to 70 minutes or until golden brown. Test for doneness by inserting a bamboo skewer or thin knife A toothpick is too short to test for doneness. Allow to cool in the loaf pan for at least 3o minutes then transfer to a wire cooling rack. Once cool, drizzle with the lime glaze.

Lime Drizzle
5

Measure out your coconut butter by breaking it up in the jar. Coconut butter is usually very solid. I have found the best way to break it up is to use a butter knife to break it up right in the jar, and then pour it out into your meaning cup. Add it to a small saucepan along with the rest of the ingredients. Over low heat stir periodically with a whisk until you have a smooth silky glossy consistency. I find this takes about 5 to 10 minutes. If it is still too thick thin with more lime juice or water. Drizzle over your cooled cake. Enjoy!

Ingredients

 ½ cup melted coconut oil
 ¼ cup maple syrup
 ½ cup coconut sugar
 2 eggs or vegan egg replacer of your choice
 1 tsp vanilla extract
 ¼ cup freshly squeezed lime juice
 ¼ cup non dairy milk of your choice
 zest from 2 limes
Dry Ingredients
 ½ cup pumpkin seed meal
 ¼ cup plus 1 tbsp coconut flour
 ¼ cup tapioca starch
 ¼ cup arrowroot starch
 2 tsp aluminum and corn free baking powder
 1 tsp baking soda
 1 tsp guar gum
 ¾ tsp sea salt
 1 ⅓ cups fresh or frozen blueberries
 1 tbsp tapioca starch
Lime Drizzle
  cup coconut butter
 2 tbsp freshly squeezed lime juice

Directions

1

Line a loaf pan with parchment paper and preheat oven to 350 F. Melt the coconut oil in a small pan over low heat. Add oil to a mixing bowl along with maple syrup, sugar, eggs, and vanilla. Beat for several minutes or until glossy. Add the lime juice, zest and milk. Beat for another minute or so.

2

Mix pumpkin meal into your wet ingredients. Over another medium bowl sift the rest of the dry ingredients and slowly add these to the wet ingredients. Mix for another 2 minutes or so until you have a smooth batter. Batter will be very thick.

3

Place the 1 tbsp of tapioca starch in another small bowl. Add the berries and gently move the bowl so as to coat the berries evenly. Gently fold the berries into the batter, evenly distributing throughout. Pour batter into your prepared loaf pan.

4

Bake in the centre of your oven for 60 to 70 minutes or until golden brown. Test for doneness by inserting a bamboo skewer or thin knife A toothpick is too short to test for doneness. Allow to cool in the loaf pan for at least 3o minutes then transfer to a wire cooling rack. Once cool, drizzle with the lime glaze.

Lime Drizzle
5

Measure out your coconut butter by breaking it up in the jar. Coconut butter is usually very solid. I have found the best way to break it up is to use a butter knife to break it up right in the jar, and then pour it out into your meaning cup. Add it to a small saucepan along with the rest of the ingredients. Over low heat stir periodically with a whisk until you have a smooth silky glossy consistency. I find this takes about 5 to 10 minutes. If it is still too thick thin with more lime juice or water. Drizzle over your cooled cake. Enjoy!

Blueberry Lime Loaf with Lime Drizzle