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.