Ingredients:
- 1/3 cup melted butter (I use grapeseed oil)
- 1 cup sugar or honey
- 3 tablespoons lemon juice
- 2 eggs
- 1 1/2 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 2 tablespoons grated lemon zest
- 1/2 cup chopped walnuts (optional)
- 1 cup fresh or frozen blueberries.
Chandelier:
- 2 tablespoons lemon juice
- 1 tablespoon melted butter or grapeseed oil
- 1 cup powdered sugar
- (I use one to two spoons of honey)
Directions:
- In a bowl, mix the melted butter with a cup of sugar, the lemon juice and the eggs.
- Mix flour, yeast and salt. Add egg mixture alternately with milk.
- Add lemon zest, nuts and berries.
- Pour the mixture into a greased cake tin.
- Bake at 175°C for approximately 61 to 71 minutes.
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