Imagine a cake so deliciously moist, bursting with tangy lemon and sweet blueberries, that you won't believe it's actually healthy! This Paleo Lemon Blueberry Cake is not just a dessert—it's a nutritious masterpiece that proves clean eating can be incredibly delectable. Perfect for those following a paleo lifestyle or anyone seeking a wholesome treat that doesn't compromise on flavor, this cake will revolutionize your approach to desserts.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup honey or maple syrup
- 3 eggs
- 1/4 cup coconut oil, melted
- 1 lemon, juiced and zested
- 1 cup blueberries
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, ensuring the sides are covered for easy removal.
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Whisk together thoroughly to remove any lumps and ensure even distribution of dry ingredients.
- In a separate bowl, mix melted coconut oil, honey (or maple syrup), eggs, fresh lemon juice, and lemon zest. Whisk until the wet ingredients are completely combined and smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until a consistent batter forms, being careful not to overmix.
- Gently fold in most of the blueberries, reserving a small handful for topping. This prevents the berries from sinking to the bottom of the cake.
- Transfer the batter to the prepared baking pan, spreading it evenly. Sprinkle the remaining blueberries on top of the batter.
- Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, lift out using the parchment paper and transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal pieces. Optional: dust with a light sprinkle of powdered coconut or serve with a dollop of coconut cream.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more uniform cake texture.
- Don't Overmix: Gently fold ingredients to maintain a light, fluffy consistency. Overmixing can lead to a dense, tough cake.
- Fresh is Best: Use fresh, plump blueberries for the most vibrant flavor and texture.
- Zesting Technique: When zesting the lemon, only remove the bright yellow part, avoiding the bitter white pith underneath.
- Check for Doneness: Every oven is different, so start checking your cake around the 25-minute mark to prevent overcooking.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and maintain its structure.
- Storage Tip: Store the cake in an airtight container in the refrigerator for up to 5 days, or freeze individual slices for later enjoyment.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 7g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 70mg
