Low fat blueberry cake-bread
Ingredients:
250 apple jam
25g almond flour*
35g regular flour*
15g peanut flour*
egg replacement powder for 3 eggs
1tsp cardamom
50g blueberries**
Mix the dry ingredients then stir in the apple jam. Carefully stir in the blueberries before cooking at 200C for about 30 minutes. Cooking time might vary depending on your oven, the jam you're using, the flour types you're using, and how big your mold is. Cake is done when its brown on top like in the picture, still soft to touch, but not soggy. Let cool for at least 30 minutes before cutting.
*you may use any flour of your choosing, but i recommend a blend of at least two types. Also keep in mind different flours soak up different amounts of fluid, so you might want to add more/less jam.
**I used frozen blueberries, but I'm sure fresh would work just as fine.