Directions

1. Preheat the oven to 350 and thoroughly oil a 6-cup bundt pan; I like to use coconut oil. Use your fingers to ensure oil gets into every little corner

2. .Allow all your ingredients to come to room temperature. This is critical, since cold eggs and maple syrup will cause your coconut oil to harden.

3. Measure all of the cake ingredients except the blueberries into a blender, putting the wet ingredients in first to facilitate easy blending. Process until you have a thick batter that's homogeneous throughout. It should only take a minute or two in a high-power blender.

4. Add the blueberries and stir them in by hand. Don't blend them!Pour the batter into the oiled bundt pan. IMPORTANT: Don't over-fill! Leave about an inch and a half of space for the cake to rise, otherwise you'll have a huge mess.

5. Bake at 350 degrees for about 60-70 minutes until a cake tester or toothpick comes out clean.

6. Cool your cake completely! Resist the temptation to try to extract it from the pan while it's still warm, it likely won't go well.

7. Once your cake is cool, flip it out onto a plate.

8. To mix the icing, add tiny increments of lemon juice to the confectioner's sugar until you have a thick, drizzly icing. Just add a bit at a time, otherwise the icing can become too runny very quickly. If you don't have enough lemon juice, add a bit of water

9. Drizzle the icing across the top of the cake and garnish as you see fit. I like to drizzle the cake with icing and garnish with a few candied lemon slices. Some blueberries, fresh mint, fresh lemon balm, or edible flowers would also be beautiful.