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Paleo Lemon Blueberry Cake Recipe

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4.4 from 76 reviews

This Paleo Lemon Blueberry Cake is a moist and flavorful grain-free dessert combining the tangy brightness of fresh lemons with sweet blueberries. Made with wholesome ingredients like almond flour, coconut flour, and natural sweeteners, this cake is perfect for those following a paleo lifestyle or anyone seeking a delicious, gluten-free treat.

Ingredients

Dry Ingredients

  • 2 1/2 cups almond flour
  • 3/4 cup tapioca flour
  • 1/3 cup coconut flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups blueberries

Wet Ingredients

  • 3 eggs
  • 3 lemons, juiced and zested (equals 1/2 cup juice and 3 tbsp zest)
  • 2/3 cup maple syrup
  • 1/2 tbsp apple cider vinegar
  • 1/4 cup coconut oil
  • 2 tsp vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs. Add the lemon juice, lemon zest, maple syrup, apple cider vinegar, melted coconut oil, and vanilla extract. Mix thoroughly to combine all wet ingredients.
  4. Incorporate Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Stir gently until just combined, ensuring there are no dry pockets of flour but do not overmix.
  5. Fold in Blueberries: Carefully fold in the blueberries to distribute them evenly throughout the batter.
  6. Transfer to Pan and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your paleo-friendly lemon blueberry cake!

Notes

  • For best results, use fresh blueberries to avoid excess moisture.
  • You can substitute maple syrup with honey if preferred.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Ensure coconut oil is melted but not hot before mixing with eggs to prevent cooking them prematurely.
  • This cake can be served with a dollop of dairy-free whipped cream or coconut yogurt for added richness.

Find it online: https://recipethrive.com/paleo-lemon-blueberry-cake-recipe/