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Easy Paleo Lemon Blueberry Breakfast Cake

paleo lemon blueberry breakfast cake - featured image
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A moist and flavorful paleo-friendly breakfast cake featuring almond flour, fresh blueberries, and bright lemon zest. Perfect for a healthy morning treat that’s quick and simple to make.

Ingredients

Scale
  • 2 cups almond flour (200g)
  • 1/4 cup coconut flour (30g)
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3 large eggs, room temperature
  • 1/3 cup coconut oil, melted (80ml)
  • 1/3 cup raw honey or maple syrup (80ml)
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (150g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan lightly with coconut oil or line it with parchment paper.
  2. In a medium bowl, whisk together almond flour, coconut flour, baking soda, and sea salt until smooth and lump-free.
  3. In another bowl, beat the eggs. Add melted coconut oil, raw honey or maple syrup, lemon zest, lemon juice, and vanilla extract. Whisk until well blended and slightly frothy.
  4. Pour the wet mixture into the dry ingredients bowl. Gently fold with a spatula until just combined, being careful not to overmix.
  5. Fold in the fresh blueberries, reserving a handful for topping.
  6. Spread the batter evenly in the prepared pan and scatter the reserved blueberries on top.
  7. Bake for 30-35 minutes, checking at 30 minutes with a toothpick. It should come out clean or with a few moist crumbs. If not done, continue baking in 3-minute increments.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Toss blueberries in a teaspoon of almond flour before folding to prevent sinking. Rotate the pan halfway through baking for even browning. Use room temperature eggs and melted coconut oil for smooth batter. Avoid overmixing to keep the cake light and moist. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4-5 days. Freeze slices individually for up to 3 months.

Nutrition

Keywords: paleo, lemon blueberry cake, breakfast cake, healthy breakfast, gluten-free, grain-free, refined sugar-free, paleo dessert

Find it online: https://twinkletaste.com/easy-paleo-lemon-blueberry-breakfast-cake-recipe-for-a-healthy-morning/