Paleo Lemon Blueberry Cake



This Paleo Lemon Blueberry Cake is a delightful grain-free, gluten-free dessert that bursts with tangy lemon flavor and juicy blueberries. It's perfect for satisfying your sweet cravings while adhering to a paleo-friendly lifestyle.

Ingredients:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/3 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries

Instructions:

Preheat oven to 350F 175C

Grease a 9-inch round cake pan with coconut oil and line the bottom with parchment paper

In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt

In another bowl, beat eggs, honey or maple syrup, coconut oil, lemon juice, and lemon zest until well combined

Gradually add the wet ingredients to the dry ingredients, mixing until smooth

Gently fold in the blueberries

Pour the batter into the prepared cake pan and spread it evenly

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely

Slice and serve

Enjoy!


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