This Paleo Blueberry Lemon Cake makes a delicious addition to a weekend brunch, breakfast treat, or dessert! Moist and flavorful with a light lemon syrup. No one will ever know this recipe is grain-free, and refined sugar free!
A healthy brunch cake!
Anyone else in brunch mode? I am loving all of my weekend breakfast/brunch recipes right now. Especially this list of Easter recipes that are perfect for spring. That’s one of the best things about spring!! I can’t say that I do brunch all that often at my house, but I recently went to one of my favorite local restaurants for brunch. By myself I might add. But no worries, I had my computer and some work to do.
While I do not have a sweet tooth in the mornings, the waitress was trying to tempt me with a very tasty looking Blueberry Lemon Cake. It was very tempting, but I took a nice peek at the cake and thought I could easily turn that into something healthier!!
And voila!!! This cake was born!
That happens quite often actually. As a nutritionist, I get my inspiration for tasty looking and sounding meals that might not be all that nutritious for us, and turn it into a healthy masterpiece! Not always…..Haha! Sometimes they are disasters. But this one, is soooooo not a disaster…..
How to make Paleo Lemon Blueberry Cake:
Fresh blueberries team up with some fresh lemon juice and zest to give this cake all the flavor. Almond flour and coconut flour provide the base for this grain free treat that is sweetened with only honey and some blueberries!
We’ll gather up our simple ingredients:
- almond flour
- coconut flour
- baking soda
- lemon zest
- lemon juice
- coconut oil
- dairy-free milk
- fresh or frozen blueberries
You will start by separating two bowls: one with whisked wet ingredients, and the other with stirred dry ingredients.
Combine the wet and dry ingredients (no blueberries yet). Prepare a 9 inch pan by lightly spraying with cooking spray and line with parchment paper. Or use a springform pan. Spoon half of the batter into the prepared pan, top with half of the blueberries. Spoon the remaining batter on top, and top with the remaining blueberries.
Transfer to the oven to bake for 40 minutes. It’s ready when lightly golden and spongy to the touch. While the cake is baking, make the glaze by whisking together coconut oil, honey, lemon juice, and lemon zest. Remove from heat and let sit for at least 20 minutes before removing and adding the glaze.
Cut into slices and serve at room temperature!
You’ll love it, I’m sure. And it’s super easy. I say that often, but let me tell you, time consuming meals are not my jam.
Bake for your mom for Mother’s Day, or for yourself if your a mama 🙂 I might need to let my 9 year old recreate this for me on that special day. Enjoy with a cup of coffee or tea!!
Other healthy cake recipes you will love!
Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Paleo Blueberry Lemon Cake
Paleo Blueberry Lemon Cake is a simple and light spongy cake sweetened with just honey and blueberries. So perfect for a springtime brunch!
For the Cake:
- 2 cups almond flour blanched if possible
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup coconut oil melted
- 1/4 cup raw honey
- 1/2 cup unsweetened dairy-free milk I use flax milk
- 3 eggs room temperature
- 1 1/3 cups fresh blueberries
For the Lemon Syrup:
- 2 tbsp coconut oil melted
- Juice of 1 lemon
- 1 tsp lemon zest
- 1 tbsp raw honey
Begin by preheating your oven to 350 degrees. Lightly grease a 9 inch round cake pan, and line with parchment paper. Set aside. You can also use a springform pan.
In a large bowl, mix together flours, baking soda, salt, and lemon zest. Set aside.
In another bowl, Whisk together your wet ingredients: lemon juice, coconut oil, honey, eggs, and milk. Add wet ingredients to dry, mix well.
Spoon and spread half of the cake batter on the bottom of your pan. Top with 2/3 cup blueberries. Add the remaining batter, spread so that it’s even across the blueberries, and top with remaining blueberries.
Place in the oven, bake for 40 minutes or until top is golden and cake is cooked through (may need an additional few minutes). Remove from oven and let cool completely.
To make the glaze, mix together lemon juice, coconut oil, zest, and honey. Gently spoon over cake. Serve at room temperature. Cake can be stored at room temperature for up to 3 days or stored in an air tight container in the refrigerator.
Is it 1/4 cup of raw honey??
Yes, 1/4 cup! I’ll update the recipe.
Lynn C Deutsch says
Recipe hasn’t been updated and the print feature has been disabled. Thanks – I’m going to try it this morning.
Hi Lynn, the recipe was updated. It says 1/4 cup. Also, the print function has not been disabled. I was able to use it on both my iPhone and Mac desktop for this recipe. Can you let me know what browser you are using? I can have my developer look into it this week. Thanks!
I have no coconut flour, will this work with just almond flour? Thanks
It should, but the coconut flour helps to bind the wet ingredients. You could use a tbsp of arrowroot or tapioca starch. Or cut back a bit on the coconut oil.
Jamie Kuo says
Can you clarify the amount of honey?
Yes, 1/4 cup. The recipe is updated
This looks amazing- would substituting honey with monk fruit syrup make it keto?
Yes, but I am not sure what the carb count would be. So I can’t give you an exact number! Also, depends on your monk fruit syrup, but it tends to be sweeter than honey. So I would start with a little less and then taste to see if you need to add more. Hope that helps!
can you use just coconut floud? i can not have almond… if so, how much?
Amy Rains says
Hi Syd, just using coconut flour will completely change the texture of this cake. The almond flour provides the moist texture and the coconut flour is there to balance and give it more dryness. Sorry you wouldn’t be able to swap!