Blueberry Lemon Pound Cake

Cake Ingredients:

• 2 1/2 cups Almond Flour                            
• 1 ripe banana                                           
• 2 eggs                                                           
• 1/8 cup Almond Milk                                 
• 1/4 cup grass-fed butter, melted               
• 1 tsp baking soda                                        
• 1 tsp baking powder                                     
• 1/2 cup honey
• 8 drops doTERRA lemon oil or the zest of one lemon
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Topping Ingredients:

•  1/4 cup honey
•  2 tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• 3 drops lemon oil (omit if you don’t have)
• 1/8 cup Almond Milk                                   
• Pinch sea salt
  

Directions:

Cake layer: Preheat oven to 350 degrees. Place all cake ingredients (except blueberries) in a high speed blender or food processor and blend on high until combined. Add blueberries and mix by hand with a spatula. Pour batter into a pound cake pan that has been sprayed with cooking spray. Bake for 45-50 minutes or until toothpick comes out clean.  

Topping: In a small bowl, combine all ingredients. Drizzle on top of cake when it comes out of oven.