Lemon Blueberry Cake
Serves: 8 -10 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 3 large eggs
- 1/2 cup Greek yogurt, I used 2%
- 1/4 cup olive oil, or sub any other liquid oil
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup coconut sugar or brown sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberries
Blueberry Glaze
- 1/2 cup powdered sugar
- 1/2 cup blueberries, fresh or frozen
- 1/2 tsp lemon zest
- 1-2 tsp water, as needed
Directions
- Preheat your oven to 350 F.
- In a large bowl, whisk together the eggs, sugar, oil, yogurt, lemon juice, zest and vanilla extract until smooth.
- In a separate bowl, mix together the almond flour, tapioca flour, baking powder, baking soda and salt.
- Pour the wet ingredients into the dry, and whisk together to form a batter. Fold in the blueberries and mix.
- Pour the batter into a greased 8" round pan, or a parchment lined 9 x 5 loaf pan. Bake for 40-45 minutes, until the top is firm to touch and a toothpick comes out clean. Let cool for at least 15-20 minutes before removing from the pan.
- To make the glaze, microwave the blueberries in 30 second increments until they're warm and release their juice. Place a small mesh strainer over a bowl and pour the blueberry mix into the strainer to separate the juice from the whole blueberries- you'll want just the juices for the glaze. I like to use the back of a spoon to press out all of the juices. Discard the blueberry skins and add the powdered sugar and lemon zest to the blueberry juice. Start whisking, and add water by the tsp as needed to thin out the glaze.
- Remove the cake from the tin and pour the blueberry glaze over the top. Spread it around using a rubber spatula, then top the cake with extra lemon zest.
- Keep in a cool area for up to 3 days, or refrigerate for up to 1 week.