Paleo Classic Blueberry Cake
Delight your taste buds with this Paleo Classic Blueberry Cake, a wholesome, grain-free treat that’s perfect for any occasion! Made with nutrient-rich almond and coconut flours, this cake is naturally sweetened with honey and infused with bursts of fresh blueberries and zesty lemon for a flavor profile that’s both refreshing and indulgent. Its moist, fluffy texture is achieved with a simple blend of clean ingredients, making it an ideal dessert for those following paleo or gluten-free diets. Ready in under an hour, this easy-to-make recipe requires minimal prep time and bakes to golden perfection, filling your kitchen with the irresistible aroma of vanilla and citrus. Serve it as-is or garnish with extra blueberries for a visually stunning presentation—great for brunches, celebrations, or a guilt-free midday treat!
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Recipe Information
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
Instructions
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.
In a medium-sized bowl, combine almond flour, coconut flour, baking soda, and sea salt. Mix well to incorporate evenly.
In a large mixing bowl, whisk together the eggs, honey, melted coconut oil, vanilla extract, and lemon zest until smooth and frothy.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick, smooth batter forms.
Gently fold in the fresh blueberries, being careful not to crush them. Stir in the lemon juice to add a refreshing hint of citrus.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
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.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serve the cake warm or at room temperature. Optionally, garnish with additional fresh blueberries or a sprinkle of coconut flakes before serving.
Nutrition Facts
Calories |
2521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.8 g | 225% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2164 mg | 94% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 131.3 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 556 mg | 43% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
