Salted blueberry cake (gluten free).

I recently found myself with a surplus of blueberries and no muffin tin. What a conundrum. So I decided to do what any person would do. I baked a cake instead. And this isn't just any cake. The addition of plain Greek yogurt means it's moist and dense beyond your wildest dreams. 


  • 1 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 6 large eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 1 cup fresh or thawed frozen blueberries
  • 1/2 cup full fat plain Green yogurt 
  • 1 tablespoon blueberry preserves (optional)


  1. Preheat oven to 350° and grease an 8" x 8" square pan. 
  2. In a large mixing bowl, whisk together the coconut flour, salt, and baking soda.
  3. In a smaller bowl, beat the eggs, coconut oil, honey, and vanilla.
  4. Once thoroughly combined, add the wet ingredients to the dry ingredients and mix with a hand mixer on medium speed for about a minute.
  5. Stir in the blueberries.
  6. Spoon the batter into the greased pan.
  7. Swirl in the Greek yogurt and blueberry preserves (if you so desire).
  8. Bake for 35 minutes or until a fork inserted in the center comes out clean.
  9. Remove from the over and let the cake cook before cutting. 

Serves 8. Will keep for 3-4 days. Perfect warmed up with a scoop of vanilla ice cream or served with coffee and a smear of honey butter.