Description

This Lemon Blueberry Cake balances bright, zesty notes of citrus with the sweet juice of fresh blueberries while nourishing the body. Featuring wholesome ingredients, it provides sustained energy and a vibrant pop of color from antioxidant-rich fruit. A simple act of self-care that fills your kitchen with an uplifting aroma.

Ingredients

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2.5 cups Almond Flour
1.5 cups Fresh Blueberries
2 large Organic Lemons (Zest and Juice)
3 large Pasture-Raised Eggs
1/2 cup Pure Maple Syrup
1/2 cup Full-Fat Greek Yogurt
1/4 cup Coconut Oil (Melted)
1.5 teaspoons Baking Powder
1 teaspoon Vanilla Extract

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Instructions

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pa
In a large mixing bowl, whisk together the eggs, maple syrup, Greek yogurt, melted coconut oil, lemon juice, and vanilla extract
Add the fresh lemon zest to the wet mixture
Sift the almond flour and baking powder into the wet ingredients and fold until just combined
Toss blueberries with a teaspoon of almond flour and gently fold them into the batter
Pour the batter into the prepared cake pan and smooth the top
Bake for 35 to 40 minutes until the edges are golden brown and a toothpick comes out clea
Allow the cake to cool in the pan for at least 15 minutes before transferring to a wire rack

Notes

Ensure all refrigerated ingredients are at room temperature for better emulsification.

If using frozen blueberries, toss them in flour while still frozen.

Prep Time: 20 mins
Cook Time: 35-40 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 245 kcal
Sugar: 12g
Sodium: 270mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 4g
Protein: 8g
Cholesterol: 115mg