For the sponge:
For the icing:
Preheat the oven to 320°F.
In a bowl, mix the coconut oil and cream cheese, previously microwaved for a few seconds to make them softer, like a paste (not completely melted).
Then add the eggs, vanilla extract and lemon juice. Stir and finish with allulose, flour and baking powder, previously sifted in a different bowl.
Mix all the ingredients thoroughly, add the blueberries, then butter a small baking pan, and bake for about 40 minutes or until you can insert a toothpick and it comes out dry.
While in the oven, make the frosting by beating the egg white until stiff peaks form, then add the allulose little by little, and finish by adding lemon drops.
Take the sponge cake out of the oven, wait for it to cool, cover with frosting, and done! Enjoy.
