I guess you can say I have been on a cake making spree lately, but with berry season shortly on its way this AIP Blueberry Cake with Lemon Cream Sauce is perfect to use up any leftover blueberries. This cake is moist and delicious with the perfect touch of lemony sweetness. The blueberries do tend to fall to the bottom of the cake, which gives it a two toned look and creates a denser bottom with a light more airy cake like top. Don’t be alarmed if the center does fall after baking. This happened to me, but it all still turned out great. I hope yours turns out just as beautiful and equally scrumptious!
Combine the plantains, banana, pumpkin puree, coconut oil, maple syrup, arrowroot starch, baking soda, cream of tartar, and apple cider vinegar in a high powered blender and process until smooth.
Spread the batter into the prepared pan and bake for 55 minutes. Remove from the oven when a toothpick inserted in the center comes out clean and allow to cool completely.
To serve, cut the cake into desired portions and top with the lemon cream sauce, which may need a good stir before serving.
The batter may seem a little chunky with plantain pieces after blending, but they aren't even noticeable after baking. The plantains could be blended by themselves first, before adding the other ingredients to yield a smoother batter.
The cake does turn out more dense on the bottom with a lighter cake portion on top all the while remaining very moist. The blueberries have a tendency to fall to the bottom of the cake.