Dairy-Free (DF) Desserts Gluten-Free (GF) Keto Paleo Recipes Vegetarian
Lemon Blueberry Cake (Keto, Paleo, Vegetarian, GFDF)
July 13, 2020
3

Recipes always come out of cravings right? This one is no exception, I was craving something sweet and Blake was craving blueberry muffins and this Lemon Blueberry Cake was born.

This cake recipe is not too sweet, it’s more like a breakfast loaf than an actual cake. But I thought it was tasty enough to share as a dessert especially if you frost it.

If you want a sweeter treat, you can frost it with my cream cheese frosting if you can handle dairy, if you’re dairy-free you can just frost it with whipped coconut cream.

You can also replace the blueberries with any fruit you like. Any berry is an easy swap, but if you can use anything from apple to mango or pineapple if you are ok with a little bit higher sugar content.

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The un-frosted cake would make a really great breakfast served with a slice of savory breakfast meat like bacon or ham. Or even served alongside an omelet or scrambled eggs. I think it makes a great replacement for sweet breakfast confections like donuts or french toast.

Try this lemon blueberry cake recipe and let me know what you think!

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frosted lemon blueberry cake slice on place with fork full showing cake texture

Lemon Blueberry Cake (Keto, Paleo, Vegetarian, GFDF)


  • Author: Heather Cooan
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 16 1x
  • Diet: Gluten Free

Description

This lemon blueberry cake recipe was created purely out of a craving for something sweet and it turned out to be a simple and delicious dessert!


Scale

Ingredients

  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt or kosher salt
  • 1/4 cup sweetener of choice equal to 1/2 cup of sugar
  • 2 eggs
  • 1 heaping tablespoon lemon zest (zest from 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup heavy cream or coconut cream if dairy-free
  • ¼ cup water
  • 1 cup fresh blueberries

Instructions

  • Preheat oven to 350F. Grease an 8×8 square baking pan with butter or non-stick spray.
  • In a medium bowl, mix the almond flour, baking soda, sweetener, and salt. Add the eggs, one at a time, beating well after each addition.
  • Wisk in cream and water.
  • Mix in lemon juice and zest until well incorporated.
  • Pour batter into 8×8 pan and sprinkle blueberries over the top of the batter.
  • Bake 20-25 minutes, or until edges of the cake are pulling away from the pan and a toothpick inserted in the center of the cake comes out clean.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: lemon blueberry cake, keto lemon blueberry cake

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About author

Heather Cooan

Heather is a marketing executive turned nutrition consultant and educator. Heather advocates for informed consent, bodily autonomy, and healthcare authorship. She speaks and writes on nutrition and lifestyle design interventions for health recovery. Heather successfully recovered her health from vulvar cancer, Hashimoto's, and lichen sclerosus. She reversed estrogen dominance, insulin resistance, arteriosclerosis, and fatty liver utilizing a food-as-medicine and integrated clinical treatment approach. Heather is a certified Functional Diagnostic Nutrition® Practitioner.

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There are 3 comments

  • Nicole says:

    This looks amazing! I love the lemon and blueberry combo. Can’t wait to try this!

  • sarah says:

    Looks awesome! I wanna make it! What would be the conversion to using erythritol and stevia? Also do you know the carb counts? 🙂

  • Jackie Iyielma says:

    I made this and it was ok but it seemed to be a bit hard not like the photo. Have I done something wrong. I would love to be able to back and get a good cake recipe using almond flour. Thank you. The frosting was wonderful!

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