Recipe- Delicious Paleo Lemon Blueberry Cake

Paleo Lemon Blueberry Cake is the perfect spring and summer cake recipe. It’s bright, lemony and covered in a heaping amount of fresh blueberries. Made from a blend of almond flour, tapioca flour and coconut flour plus a good amount of fresh lemon juice, this is a paleo cake recipe that’s sure to be a crowd pleaser. But as you probably know, paleo baking is not without nuance. The ratio of the flours, wet ingredients and sweetener has to be just perfect for the right texture.

Ingredients

Dry Ingredients

2 1/2 cups almond flour
3/4 cup tapioca flour
1/3 cup coconut flour
2 tsp baking soda
1/2 tsp salt
2 cups blueberries

Wet Ingredients

3 eggs
3 lemons, juiced and zested (equals 1/2 cup juice and 3 tbsp zest)
2/3 cup maple syrup
1/2 tbsp apple cider vinegar
1/4 cup coconut oil
2 tsp vanilla extract

Method

* Pre-heat oven to 350° F (175° C).

* Grease the bottom and sides of a 9-inch springform pan with coconut oil or ghee. You can also line the bottom of the springform pan with parchment paper for easy removal.

* Combine all dry ingredients (minus the blueberries) in a large bowl and stir.

* Combine all wet ingredients in a bowl.

* Pour the wet ingredients into the dry ingredients and mix with a hand-mixer on medium-high speed for about 30 seconds or until combined.

* Pour half the batter into the springform pan and add 1/2 cup of the blueberries. Pour the remaining batter and add the rest of the blueberries on top of the batter.

* Bake in the oven for 55-60 min. The batter will remain light colored on top, so use a toothpick to make sure the middle is cooked through.