Blueberry Lemon Breakfast Cake – Dairy Free & Egg Free
Craving something sweet, fresh, and allergy-friendly? Our gluten free Blueberry Coconut Lemon Cake is a deliciously moist, citrusy treat that’s free from dairy and eggs—perfect for anyone seeking a wholesome indulgence.
Zesty lemon, ripe blueberries, and coconut cream are baked into a soft, flavorful cake that pairs beautifully with your favorite coffee or tea. It’s a refreshing option for breakfast, dessert, or a midday pick-me-up.
Ingredients*:
Buckle Base: Sugar, coconut milk, Gluten-Free Flour Blend (brown rice, potato starch, tapioca, xanthan gum), coconut oil, shredded coconut, lemon, lemon extract, baking soda, baking powder, salt.
Topping: GF Flour Blend, sugar, palm shortening.
CONTAINS: Coconut, soy lecithin
Dairy free. Egg free. Vegan.
*Canola oil spray (contains soy lecithin) is used on take n bake pans.
Storage:
Freezer: Up to 9 months
Fridge: 4–8 days
Room Temp: 2–3 days
Serving Tips: No heating needed. Thaw in the fridge overnight or at room temperature on the counter for about an hour. We recommend cutting this cake frozen, then let it thaw before enjoying!