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Paleo Lemon Blueberry Cake Recipe
Caroline Fausel

Paleo Lemon Blueberry Cake Recipe

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Ingredients Method

Ingredients
  

  • ½ c butter room temperature
  • ¼ c coconut sugar
  • 2 T lemon zest from roughly 2 Meyer lemons
  • 3 eggs
  • 2 T lemon juice
  • 1 t vanilla extract
  • ½ c honey
  • 1 c almond flour
  • ⅔ c cassava flour
  • ½ c coconut flour
  • ½ c arrowroot flour plus 2 T for coating blueberries
  • ½ t baking soda
  • ½ t salt
  • ¼ c Silk® almond milk
  • 1 ½ c blueberries

Method
 

  1. Preheat your oven to 350 degrees.
  2. In a stand mixer, beat on high the butter, coconut sugar, lemon zest. 
  3. Beat in each egg one at a time until fully incorporated. Add lemon juice, vanilla extract, and honey, and beat until incorporated. 
  4. In a separate mixing bowl, combine your dry ingredients: almond flour, cassava flour, coconut flour,½ c  arrowroot flour, baking soda, and salt. Add in your Silk almond milk and mix until combined. 
  5. Coat 1 ¼ c of your blueberries in your remaining arrowroot starch, then fold them in the batter. 
  6. Butter your loaf pan and line with parchment paper. Pour your batter into prepared loaf pan. Top with ¼ c blueberries.
  7. Bake your cake at 350 for 20 minutes. Reduce the oven to 325 and bake for an additional 35-40 min.

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