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!
Servings: 10
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 274kcal | Carbohydrates: 18g | Protein: 7g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 284mg | Potassium: 38mg | Fiber: 4g | Sugar: 12g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg