Description
A moist, tender gluten-free blueberry cake made with almond flour and fresh lemon zest. Inspired by the comforting flavors of summer and the memory of a dear friend.
Ingredients
1 ½ cups almond flour
¼ cup tapioca starch
½ tsp baking soda
¼ tsp fine sea salt
1 cup fresh blueberries
½ cup Greek yogurt (or dairy-free yogurt)
⅓ cup maple syrup or honey
2 large eggs
2 tsp vanilla extract
1 tbsp lemon zest
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. In a bowl, whisk almond flour, tapioca starch, baking soda, and salt.
3. In another bowl, mix yogurt, sweetener, eggs, vanilla, and lemon zest.
4. Combine wet and dry ingredients. Fold in blueberries lightly.
5. Pour into prepared pan. Smooth the top.
6. Bake for 35–40 minutes or until a toothpick comes out clean.
7. Let cool in the pan for 10 minutes. Then transfer to a rack.
8. Serve plain or with lemon glaze.
Notes
Toss blueberries in a little almond flour to prevent sinking.
Cake keeps for 3 days at room temp or 5 days refrigerated.
Freezes well wrapped in parchment and a freezer bag.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: joelle christiane blueberry cake, gluten-free blueberry cake, almond flour blueberry cake