Paleo Lemon Blueberry Cake
Paleo Lemon Blueberry Cake is a delightful dessert that beautifully marries the zesty brightness of fresh lemons with the sweet juiciness of blueberries. This gluten-free cake is not only easy to make but also perfect for any occasion, from family gatherings to special celebrations. With its gorgeous colors and mouthwatering aroma, this cake is sure to impress your guests while keeping your health goals in mind.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut sugar
- 4 large eggs
- 1 cup fresh blueberries
- 1/4 cup lemon juice (freshly squeezed)
- 2 tbsp lemon zest
- 1 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan with coconut oil or line it with parchment paper.
- In a large bowl, whisk together almond flour, coconut sugar, and baking powder until well combined.
- In another bowl, mix together the eggs, lemon juice, and zest until fully blended.
- Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula until just combined.
- Carefully fold in the blueberries until evenly distributed.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 10g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 186mg
Keywords: You can substitute blueberries with raspberries or chopped nuts for added texture. For a sweeter cake, consider adding more lemon juice or creating a lemon glaze with powdered sugar. Leftover cake can be stored in an airtight container at room temperature for up to three days or refrigerated for a week.