Paleo Lemon Blueberry Cake Recipe For Easter Day 2024

Paleo Lemon Blueberry Cake is made from a blend of almond flour, tapioca flour and coconut flour plus a good amount of fresh lemon juice and topped with blueberries. 

 – ▢ 2 1/2 cups almond flour – ▢ 3/4 cup tapioca flour – ▢ 1/3 cup coconut flour – ▢ 2 tsp baking soda – ▢ 1/2 tsp salt – ▢ 2 cups blueberrie

Ingredient

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DRY INGREDIENTS 

 – ▢ 3 egg – ▢ 3 lemons, juiced and zested (equals 1/2 cup juice and 3 tbsp zest) – ▢ 2/3 cup maple syrup – ▢ 1/2 tbsp apple cider vinegar – ▢ 1/4 cup coconut oil – ▢ 2 tsp vanilla extract

WET INGREDIENTS 

Flour Bowl

Step 1

Preheat oven to 350°F (175°C). Coat a 9-inch springform pan with coconut oil or ghee. For easier removal, line the springform pan bottom with parchment paper.

Direction

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Flour Bowl

Step 2

Combine all dry ingredients (minus the blueberries) in a large bowl and stir. Combine all wet ingredients in a bowl.

Flour Bowl

Step 3

Pour the wet ingredients into the dry ingredients and mix with a hand-mixer on medium-high speed for about 30 seconds or until combined.

Flour Bowl

Step 4

Pour half the batter into the springform pan and add 1/2 cup of the blueberries. Pour the remaining batter and add the rest of the blueberries on top of the batter.

Flour Bowl

Step 5

Bake in the oven for 55-60 min. The batter will remain light colored on top, so use a toothpick to make sure the middle is cooked through. 

Also See

Baked Halibut Recipe For Easter Day 2024