Paleo Classic Blueberry Cake
Indulge in the wholesome decadence of this Paleo Classic Blueberry Cake, a delightful treat that's both nutritious and naturally gluten-free. Made with a perfect blend of almond flour and coconut flour, this cake boasts a moist, tender crumb enhanced by the natural sweetness of honey and a citrusy pop from fresh lemon zest and juice. Bursting with juicy, antioxidant-rich blueberries in every bite, this paleo-friendly dessert is a guilt-free way to satisfy your sweet tooth without refined sugars or dairy. Easy to prepare in just 15 minutes, this cake bakes to golden perfection in under 35 minutes, making it a crowd-pleasing option for brunches, afternoon tea, or as a light, fresh dessert. Serve it with extra blueberries for a vibrant, fruity finish, and watch it become a fast favorite among your paleo and non-paleo friends alike! Perfect for anyone looking for a healthier twist on classic blueberry cake.
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Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking soda
- 0.25 teaspoon sea salt
- 4 large eggs
- 0.5 cup honey
- 0.25 cup coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1.5 cups fresh blueberries
- 1 tablespoon lemon juice
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil. Dust lightly with almond flour to prevent sticking.
Step 2
In a medium-sized bowl, combine almond flour, coconut flour, baking soda, and sea salt. Mix well to incorporate evenly.
Step 3
In a large mixing bowl, whisk together the eggs, honey, melted coconut oil, vanilla extract, and lemon zest until smooth and frothy.
Step 4
Gradually add the dry ingredients to the wet ingredients, stirring until a thick, smooth batter forms.
Step 5
Gently fold in the fresh blueberries, being careful not to crush them. Stir in the lemon juice to add a refreshing hint of citrus.
Step 6
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Step 7
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown.
Step 8
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 9
Serve the cake warm or at room temperature. Optionally, garnish with additional fresh blueberries or a sprinkle of coconut flakes before serving.
Nutrition Facts
| Serving size | (848.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2521.3 |
| Total Fat 175.8g | 0% |
| Saturated Fat 63.6g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 744mg | 0% |
| Sodium 2164.0mg | 0% |
| Total Carbohydrate 194.3g | 0% |
| Dietary Fiber 38.5g | 0% |
| Total Sugars 131.3g | |
| Protein 74.2g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 556.1mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 732.3mg | 0% |
Source of Calories