Lemon Blueberry Cake (Paleo Gluten Free)
Lemon Blueberry Cake is a moist lemon almond cake layered with juicy blueberries. It will become one of your favorite desserts to enjoy all spring and summer.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Ingredients
Scale
- 1/4 cup coconut oil, (52 grams)
- 2 1/2 cups blanched almond flour (280grams)
- 3/4 cup tapioca flour (90 grams)
- 1/3 cup coconut flour (40 grams)
- 2 teaspoons baking soda
- 1/2 teaspoon Celtic sea salt
- 3 large pastured eggs
- 3/4 cup lemon juice, about 3 lemons
- 2 tablespoons lemon zest (organic is best), about 2 lemons
- 2/3 cup pure maple syrup
- 1/2 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 ½ cups organic blueberries, fresh or frozen
Instructions
- Pre-heat oven to 350° F.
- Gently melt coconut oil and set aside to cool.
- Line an 8”x 8” (2 quart) square baking pan with parchment or grease the bottom and sides of a 9-inch springform pan with coconut oil
- In a large bowl, combine the almond flour, tapioca, coconut flour, baking soda and salt together. Stir with a whisk or handheld electric mixer.
- In a separate bowl, mix together the eggs, lemon juice, lemon zest, maple syrup, apple cider vinegar, coconut oil, and vanilla. Mix with an electric mixer or whisk until evenly combined.
- Pour the egg mixture into the flour and mix with a hand-mixer on medium-high speed for about 30 seconds or until combined.
- Pour half the batter into the prepared pan. Top with 1/2 of the blueberries.
- Pour in the remaining batter and spread the rest of the blueberries on top of the batter.
- Bake in the oven for 55-60 min. until the cake is lightly brown and a toothpick inserted into the middle comes out clean.
- Cool for 20 minutes before removing from the pan. Let cool another 20 minutes.
- Cut and serve.