About the Recipe
This gluten-free lemon blueberry cake is a perfect blend of zesty citrus and sweet, juicy blueberries, making it a refreshing and vibrant dessert that’s sure to please everyone at the table. Whether you’re celebrating a special occasion or simply indulging in a weekend treat, this cake offers a delightful balance of tartness and sweetness in every bite. The combination of almond and gluten-free flours gives the cake a tender crumb, while the burst of fresh blueberries adds a touch of natural sweetness. It's an ideal choice for those with gluten sensitivities, yet it’s so delicious that everyone will enjoy it, regardless of dietary preferences. This recipe is straightforward to prepare, ensuring you can whip up a beautiful and tasty cake with ease.
Ingredients
• Almond Flour: 1 ⅔ cups (or blanched almond meal)
• Gluten-Free All-Purpose Flour: 1 cup
• Coconut Sugar: 1 ¼ cups
• Baking Powder: 3 teaspoons
• Almond Milk: ¾ cup
• Avocado Oil (or Vegan Butter): ½ cup
• Lemon Juice & Zest: ⅓ cup (from 2 large or 3 medium lemons)
• Vanilla Extract: 1 teaspoon (optional)
• Blueberries (fresh or frozen): 1 ¼ cups
Preparation
Preparation
Step 1
Preheat the Oven: Set your oven to 180°C (355°F). Get your 20 cm (8-inch) round cake pan ready by lining or greasing it.
Step 2
Mix Dry Ingredients: In a big bowl, whisk together the almond flour, gluten-free flour, coconut sugar, and baking powder until smooth and lump-free.
Step 3
Add Wet Ingredients: Pour in the almond milk, avocado oil or vegan butter, lemon juice and zest, and vanilla extract (if you’re using it) into the dry mix. Stir until almost completely mixed.
Step 4
Blueberries Part 1: Fold about half of the blueberries gently into the batter.
Step 5
Prepare the Cake Pan: Transfer the batter into your cake pan.
Step 6
Blueberries Part 2: Sprinkle the rest of the blueberries over the top. Press some gently into the batter.
Step 7
Bake the Cake: Bake until a toothpick comes out clean from the center, which should take about 25-35 minutes.
Step 8
Cool and Serve: Let the cake cool in the pan for a while, then move it to a wire rack to cool off completely. Then, it’s ready to serve!
