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–+ servings
Slice of lemon blueberry cake, fresh blueberries, cake loaf in background.
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Lemon Blueberry Cake (Keto, Paleo, Vegetarian, GFDF)

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16
Calories 106kcal
Author Heather Cooan

Ingredients

  • 2 cups almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt or kosher salt
  • ¼ cup sweetener of choice equal to ½ cup of sugar
  • 2 eggs
  • 1 heaping tablespoon lemon zest zest from 2 lemons
  • 2 tablespoons fresh lemon juice
  • ¼ 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 8x8 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.

Notes

Frost with cream cheese frosting or whipped coconut cream.

Nutrition

Calories: 106kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Fiber: 2g