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Paleo Lemon Blueberry Cake Slice

Lemon Blueberry Cake (Paleo Gluten Free)

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5 from 6 reviews

  • Author: Ingrid DeHart
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x


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.




  1. Pre-heat oven to 350° F.
  2. Gently melt coconut oil and set aside to cool.
  3. 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
  4. In a large bowl, combine the almond flour, tapioca, coconut flour, baking soda and salt together. Stir with a whisk or handheld electric mixer.
  5. 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.
  6. Pour the egg mixture into the flour and mix with a hand-mixer on medium-high speed for about 30 seconds or until combined.
  7. Pour half the batter into the prepared pan. Top with 1/2 of the blueberries.
  8. Pour in the remaining batter and spread the rest of the blueberries on top of the batter.
  9. Bake in the oven for 55-60 min. until the cake is lightly brown and a toothpick inserted into the middle comes out clean.
  10. Cool for 20 minutes before removing from the pan.  Let cool another 20 minutes.
  11. Cut and serve.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour