Almond Flour Blueberry Lemon Cake
A delicious and gluten-free cake with a refreshing flavor combination of blueberries and lemon, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup fresh blueberries Use fresh for best flavor.
- ½ cup honey or maple syrup
- ¼ cup coconut oil, melted Can substitute with neutral oil or melted butter.
- 3 large eggs Ensure at room temperature.
- ¼ cup lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a mixing bowl, combine almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Gently fold in the blueberries.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Serve as is or with a dusting of powdered sugar.
Notes
This cake is perfect for brunch or as a light dessert. Pair it with a cup of tea or coffee for a cozy afternoon treat. For added texture, consider blending in some chopped nuts or seeds.