Vanilla and blueberry cake

1 cup Cuisine Soleil all-purpose protein flour

1/2 cup Cuisine Soleil coconut flour

1/2 cup Cuisine Soleil oatmeal

3 tbsp. tbsp. baking powder

2 tbsp. psyllium

1 pinch of salt

2 tbsp. vanilla

3 eggs

3/4 cup brown sugar

1/2 cup maple syrup

1/2 cup margarine

1 cup plant-based milk

1 cup blueberries

1. Mix together the all-purpose flour, coconut flour, oat flour, baking powder, salt, and psyllium.

2. In a separate bowl, combine the vanilla, brown sugar, eggs, maple syrup, margarine and milk.

3. Add the liquid ingredient mixture to the dry ingredient mixture and mix well.

4. Pour the mixture into a greased and floured 8" x 8" pan if it is not non-stick.

5. Once the mixture is well spread, place the blueberries evenly on top and apply light pressure to slightly penetrate the blueberries into the cake mix without covering them completely.

6. Bake at 350°F for about 50-60 minutes.