Glazed Blueberry Coconut Cake-Cookie recipe

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Ingredients

¾ cup buckwheat flour
¾ cup white sugar
½ cup almond meal
⅓ cup oats
¼ cup coconut flakes
½ teaspoon baking powder
½ teaspoon salt
¼ cup coconut oil
¼ cup yogurt
¼ cup grapeseed oil
3 tablespoons milk
⅓ cup fresh blueberries

Nutrition Info

301.3 calories
carbohydrate: 33.5 g
cholesterol: 0.9 mg
fat: 17.6 g
fiber: 2.1 g
protein: 5.5 g
saturatedFat: 8.6 g
servingSize: -
sodium: 186.6 mg
sugar: 20.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 8x12-inch baking pan.

  2. Combine buckwheat flour, sugar, almond meal, oats, coconut flakes, baking powder, and salt in a large bowl. Cut in coconut oil with a pastry blender until dough is well-mixed and crumbly.

  3. Mix yogurt, grapeseed oil, and milk together in a bowl. Add to buckwheat flour mixture. Fold in blueberries until just combined. Spread into prepared baking pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Recipe Yield

1 8x12-inch baking pan

Recipe Note

This was based off a chocolate chip recipe, but it isn't at all like it! It only lasts two nights in our house, it's that good. The yogurt makes it deliciously moist.

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