Blueberry Lemon Tahini Oat Flour Blender Cake

For the Cake

• 0.5 creamy tahini
• 0.5 c melted coconut oil, plus additional for preparing the pan
• 0.5 c maple syrup
• 2 eggs (or flax eggs)
• 2 tsp vanilla
• Zest of a very large lemon or two small lemons
• 2 c regular rolled oats
• 2 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp salt
• 1.5 c blueberries

For the Icing

• 1 c confectioner's sugar
• Juice of a lemon
• Optional blueberries and/or candied lemon slices for garnish

1. Preheat the oven to 350 and thoroughly oil a 6-cup bundt pan.
2. Allow all of the ingredients to come to room temperature; this is important because cold eggs and maple syrup will cause the 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. Blend until the batter is homogeneous throughout, which should only take a minute in a high-power blender.
4. Add the blueberries and stir them in by hand.
5. Pour the batter into the oiled bundt pan. IMPORTANT: Don't over-fill the bundt pan; leave about an inch and a half of space for the cake to rise.
6. Bake at 350 degrees for about 60-70 minutes until a cake tester or toothpick comes out clean.
7. Cool the cake completely. Once the cake is cool, flip it out onto a serving plate.
8. To mix the icing, add small increments of lemon juice to the confectioner's sugar until you have a thick, smooth icing.
9. Drizzle the icing across the top of the cake. If desired, garnish with blueberries and/or candied lemon slices.