Ingredients:

  • 1.5 cups white whole wheat flour
  • 0.5 cup maple syrup
  • 0.75 cup plain Greek yogurt
  • 2 large eggs
  • 0.25 cup melted coconut oil
  • 1 tsp vanilla extract
  • 2 tbsp fresh basil, minced
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp sea salt
  • 1 cup fresh blueberries
  • 0.5 cup powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp milk

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined and free of clumps.
  3. In a large bowl, beat the eggs and maple syrup until frothy. Stir in the Greek yogurt, melted coconut oil, vanilla extract, and minced basil. Whisk until the mixture is smooth.
  4. Gently stir the dry ingredients into the wet until just combined, then fold in the blueberries using a spatula.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes. Whisk the powdered sugar, lemon juice, and milk in a small bowl until smooth and drizzle over the cake.