Paleo Lemon Blueberry Cake
A deliciously moist cake packed with lemon and blueberry flavor, made with wholesome paleo ingredients.
Ingredients
Cake Ingredients
- 2 cups almond flour for mega moistness
- 1/4 cup coconut flour for stability
- 1 cup fresh blueberries not frozen, unless in a pinch
- 2 juicy lemons fresh lemon juice and zest Meyer lemons are preferred for sweetness
- 1/4 cup maple syrup for sweetness; honey can be used but alters flavor
- 3 large eggs for fluffiness
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cake pan.
- In a large bowl, whisk the eggs until frothy, then blend in the lemon juice and zest, maple syrup, melted coconut oil, and vanilla.
- In another bowl, mix the almond flour, coconut flour, baking powder, and salt.
- Gently combine the dry ingredients into the wet mixture, being careful not to over-mix.
- Fold in the blueberries gently to avoid smashing them.
- Pour the batter into the lined cake pan and smooth it out.
Baking
- Bake the cake for 30-35 minutes until the center is set and a toothpick comes out clean.
- Allow the cake to cool completely before slicing to prevent crumbling.
Notes
Pairs well with coconut yogurt and extra berries. Top with fresh mint or toasted coconut. Drizzle warm almond butter for a decadent treat. This cake freezes well; wrap slices individually.