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Paleo Lemon Blueberry Cake Recipe

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4.4 from 47 reviews

This Paleo Lemon Blueberry Cake is a moist, flavorful dessert perfect for those following a paleo lifestyle. Made with almond, tapioca, and coconut flours, the cake is naturally gluten-free and sweetened with maple syrup. Zesty lemon juice and fresh blueberries add vibrant freshness, while coconut oil and vanilla extract enhance its rich texture. Baked to perfection, this cake offers a delightful balance of tangy and sweet flavors ideal for any occasion.

Ingredients

Dry Ingredients

  • 2 1/2 cups almond flour
  • 3/4 cup tapioca flour
  • 1/3 cup coconut flour
  • 2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 3 eggs
  • 3 lemons (juiced and zested, equals 1/2 cup juice and 3 tbsp zest)
  • 2/3 cup maple syrup
  • 1/2 tbsp apple cider vinegar
  • 1/4 cup coconut oil
  • 2 tsp vanilla extract

Fruit

  • 2 cups blueberries

Instructions

  1. Preheat the Oven: Preheat your oven to 350° F (175° C) to ensure it reaches the right temperature for baking.
  2. Prepare the Pan: Grease the bottom and sides of a 9-inch springform pan thoroughly with coconut oil or ghee. Optionally, line the bottom with parchment paper to make cake removal easier.
  3. Mix Dry Ingredients: In a large bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, and salt. Stir these ingredients well to ensure even distribution.
  4. Mix Wet Ingredients: In a separate bowl, combine the eggs, lemon juice and zest, maple syrup, apple cider vinegar, coconut oil, and vanilla extract. Mix these ingredients until they are well blended.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and use a hand mixer on medium-high speed to mix everything together for about 30 seconds or until the batter is smooth and fully combined.
  6. Layer Batter and Blueberries: Pour half of the batter into the prepared springform pan, then sprinkle 1/2 cup of the blueberries evenly over this layer. Pour the remaining batter on top, then add the rest of the blueberries on the surface.
  7. Bake the Cake: Place the cake in the oven and bake for 55-60 minutes. The top of the cake will remain light in color; use a toothpick inserted into the center to check doneness—it should come out clean when the cake is fully baked.

Notes

  • Use fresh blueberries for the best flavor and texture. Frozen blueberries can be used but may discolor the batter.
  • Ensure your almond flour is finely ground to get a smoother cake texture.
  • If you don’t have a springform pan, a regular 9-inch round cake pan will work, but greasing and lining with parchment paper is essential.
  • Let the cake cool in the pan for 10 minutes before removing the springform to prevent breaking.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Find it online: https://justsosavory.com/paleo-lemon-blueberry-cake-recipe/