Description
A delightful and healthy cake that combines the vibrant zing of fresh lemons with the sweetness of blueberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups almond flour
- 1 cup blueberries (fresh or frozen)
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare an 8-inch round cake pan by greasing it or lining with parchment paper.
- Mix the dry ingredients: almond flour, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk together the wet ingredients: maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract in another bowl.
- Combine the wet mixture with the dry ingredients and gently fold together.
- Fold in the blueberries carefully to preserve their shape.
- Transfer the batter into the prepared cake pan and smooth it out evenly.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes and then turn it out onto a wire rack to cool completely.
Notes
Dust with powdered sugar or serve with Greek yogurt or whipped coconut cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: lemon cake, blueberry cake, healthy dessert, gluten-free cake, spring dessert