So here’s the thing: Claudia, who’s the genius behind the amazing photos and videos on the website, had this brilliant idea for me to make a gluten-free lemon blueberry cake with multiple layers. I was determined to deliver!
After a series of delicious (and some less delicious) experiments in my kitchen, I finally nailed a recipe that made me happy. But guess what? I managed to misplace that precious piece of paper where I wrote down the recipe. It sucked, but I had to move on.
So since I couldn’t find the recipe anywhere, I had to come up with a brand-new recipe from scratch. The universe must have sensed that my layered-cake-making mojo was a bit off, so it guided me toward a different, equally delightful creation: gluten-free lemon blueberry dream cake. Claudia loves it!
And if you ever stumble upon my lost recipe, be sure to send it my way. I could use a good reason to celebrate with another round of lemony goodness!
When it comes to jotting down my ideas and planning my life, I have a bit of a system going on. First off, I use this awesome digital tool called TeuxDeux. It’s my go-to for organizing my weeks and months. I input all my tasks and goals there, so I have a big-picture view of what lies ahead.
Then I like to go old school and grab a trusty piece of paper to tackle my daily tasks. I take the tasks from TeuxDeux and write them down on paper for the day. There’s just something satisfying about physically crossing off those completed tasks as I make my way through the day.
But life happens and sometimes there are tasks that I don’t manage to finish in a day. I simply transfer those unfinished tasks to the next day’s list.
So, that’s how I roll with my planning and task management. TeuxDeux keeps me organized on a broader scale, while my trusty paper and pen help me tackle the daily nitty-gritty. It’s a quirky system, but it works for me. And as long as my ideas and tasks don’t go wandering off like my lost lemon cake recipe, I’m a happy camper! What is your favourite system to stay organized?
Good To Know
Blueberries are a good source of antioxidants which can help lower inflammation. They also have fiber, which promotes healthy digestion.
Almond flour is a gluten-free alternative to traditional wheat flour, making it suitable for those with gluten sensitivities or celiac disease. Additionally, almond flour is nutrient-dense, packed with healthy fats, protein, fiber, vitamins and minerals.
Egg yolks are a good source of protein, vitamins and minerals. They also contain choline, which is a nutrient that helps keep our brain healthy. Even more, egg yolks have vitamin D, which is essential for strong bones and teeth, and vitamin B12, which helps make red blood cells and keeps our nervous system working well.
Substitutions
You can replace lemon with orange. The flavour will change, but the cake will still be delicious.
Make it
Gluten free – this recipe is gluten free.
Dairy free – swap out the dairy whipping cream with whipped coconut cream.
Vegetarian – this recipe is vegetarian.
Extra health points
If you have been following me for a while, you know that I love to add as much goodness and deliciousness in every dish I make, including desserts. This blueberry lemon cake is no exception. I topped it with fresh strawberries, blueberries and whipped cream.
What would be your favourite toppings for this blueberry lemon cake?
Storing and freezing tips
Store
Store in the fridge for up to 5 days.
Freeze
I would not freeze the blueberry lemon cake as the fruits might make it too soft once they thaw.
Watch how to make it step-by-step!
Blueberry Lemon Dream Cake
- Prep Time: 10 mins
- Cook Time: 45-50 mins
- Total Time: 55-60 mins
- Yield: 8 servings 1x
- Category: Dessert
- Diet: Gluten Free
Description
Made with love and using fresh, high-quality ingredients, this cake is a true game changer.
It’s bursting with flavour and it’s refreshing. I hope you get a chance to make it!
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 cup coconut sugar
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
Wet ingredients
- 2 medium eggs
- 3 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon vanilla extract
- 1 1/4 cup fresh blueberries, divided (see instructions)
Decorate with blueberries, strawberries and whipping cream
Instructions
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Preheat the oven to 350°F.
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Grease a 9-inch oven-proof pan with detachable walls (see notes).
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Line the pan with parchment paper.
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In a medium-sized bowl, combine the dry ingredients.
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In a separate small bowl, mix together the wet ingredients.
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Pour the wet mixture over the dry ingredients, stirring gently until everything is fully incorporated.
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Fold 1 cup of blueberries into the batter.
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Transfer the batter into the prepared pan, spreading it evenly.
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Sprinkle the remaining ¼ cup of blueberries on top of the cake batter.
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Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
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Once baked, remove the cake from the oven and let it cool completely.
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If needed, use a spatula to carefully detach the cake from the walls of the pan.
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Open the pan and lift the cake off the base of the pan, ensuring it is completely detached and ready to be served.
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Slice the blueberry lemon cake and add your favourite toppings. My favourite are berries and whipped cream.
Enjoy!
Notes
This cake pan is similar to the one I have. It has detachable walls, it’s durable and leak proof.
What To Cook Next
Treat yourself to this simple, but deliciously creamy chocolate mousse. Topped with berries, hemp seeds and whipped cream, it’s a chocolate dessert that will satisfy your cravings and leave you wanting more.
