Blueberry Lemon Cake

Dry ingredients: 1⁄2 cup (60 g) whole-wheat pastry flour (*use gluten-free baking mix)

⁄4 teaspoon stevia (plus 1 teaspoon agave nectar or sweetener of your choice), to taste

⁄4 teaspoon baking powder

Wet ingredients: 1⁄3 cup (80 ml) unsweetened nondairy milk

⁄4 cup (36 g) blueberries

ground flaxseeds mixed with 2 teaspoons (10 ml) warm water

olive oil (**substitute applesauce or pumpkin purée)

⁄2 teaspoon lemon zest

⁄4 teaspoon vanilla extract

⁄4 teaspoon lemon extract