Paleo Lemon Blueberry Cake
User Reviews
5
Paleo Lemon Blueberry Cake
Description
This Paleo Lemon Blueberry Cake recipe uses a combination of almond, tapioca, and coconut flours along with baking soda and salt to form the dry base. Lemon juice and zest, maple syrup, eggs, coconut oil, apple cider vinegar, and vanilla extract combine to create the wet ingredients. The batter is mixed until just combined and blueberries are folded in layers for even distribution. A 9-inch springform pan greased or lined with parchment allows for easy removal after baking at 350°F.
The cake's texture balances moistness from the coconut oil and eggs with a slightly dense crumb from the nut and tapioca flours. The lemon provides bright acidity and aroma, while the blueberries add bursts of natural sweetness and moisture.
Because the top does not brown noticeably, doneness is best checked with a toothpick inserted in the center. The cake works well as a breakfast treat or dessert. Fresh blueberries are preferred for texture and even baking, but frozen can be used with adjustments to baking time.
Adjusting the lemon juice and additional coconut flour can help prevent sinking if the batter ratio is off. This cake should be baked until fully set in the center to avoid undercooking.
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
- 2 cups blueberries
Wet Ingredients
- 3 egg
- 3 lemon juiced and zested (equals 1/2 cup juice and 3 tbsp zest, plural
- 2/3 cup maple syrup
- 1/2 tbsp apple cider vinegar
- 1/4 cup coconut oil
- 2 tsp vanilla extract
Instructions
- Pre-heat oven to 350° F (175° C).
- Grease the bottom and sides of a 9-inch springform pan with coconut oil or ghee. You can also line the bottom of the springform pan with parchment paper for easy removal.
- Combine all dry ingredients (minus the blueberries) in a large bowl and stir.
- Combine all wet ingredients in a bowl.
- Pour the wet ingredients into the dry ingredients and mix with a hand-mixer on medium-high speed for about 30 seconds or until combined.
- Pour half the batter into the springform pan and add 1/2 cup of the blueberries. Pour the remaining batter and add the rest of the blueberries on top of the batter.
- Bake in the oven for 55-60 min. The batter will remain light colored on top, so use a toothpick to make sure the middle is cooked through.
Notes
- Use a springform pan for easier cake removal compared to a regular cake pan.
- If the cake sinks in the middle, try reducing lemon juice slightly and adding 1-2 tablespoons extra coconut flour.
- Fresh blueberries are preferred since frozen may add extra moisture and sink; if using frozen, bake longer to compensate.
- The cake top stays light colored; rely on a toothpick test rather than color to determine doneness.
- Bake until a toothpick inserted in the center comes out clean; oven temperatures vary so adjust time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 331mg | 14% |
| Potassium | 111mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 83mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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