The ideal cake recipe for spring and summer is paleo lemon blueberry cake. It has a significant amount of fresh blueberries on top and is bright, lemony, and flavorful. This paleo cake recipe is made using a combination of tapioca flour, almond flour, coconut flour, and a significant amount of fresh lemon juice.
A lemon blueberry cake has long been on my baking wish list. Something about the flavor combination of lemon and blueberries is indescribably delightful and makes you grin. It epitomizes springtime and summertime sweetness and is ideal for Mother's Day, Sunday brunch, and afternoon tea.
However, as you are undoubtedly aware, paleo baking has its nuances. The proportions of the flour, wet ingredients, and sweetener must be exact for the appropriate texture. If you've been following the behind-the-scenes on my Instagram, you'll know I made four attempts at this cake (and other minor adjustments).
But good news: I'm overjoyed with this recipe's outcome and am delighted to share it with you today.
PALEO CAKE INGREDIENTS
The ingredients will be familiar to you if you're familiar with paleo baking, which is dairy- and gluten-free. Like many of my baking recipes, the cake's main ingredient combines coconut flour, tapioca flour, and almond flour.
I experimented with several different sweeteners when evaluating this recipe, including:
- Maple Syrup: I used it in the official recipe since maple syrup was the unanimous choice among the taste testers. It gave the cake a flavor that was light and mildly sweet.
- Honey: Honey can be substituted for maple syrup in a recipe at a 1:1 ratio. Honey has the potential to give the cake a slightly denser structure when compared to syrup. But honey is the most excellent substitute if you want a less sweet cake.
- Monk fruit and erythritol: These two sweeteners can help you stick to a low-carb and ketogenic diet. However, as monk fruit is a dry ingredient, you'll need to change the ratio by either boosting the amount of a wet ingredient or lowering the amount of a dry component (I suggest increasing the amount of coconut oil and decreasing the amount of each flour).
Last, the cake features a beautiful blueberry top and a lemon flavor, if you still need to guess. Who said I couldn't incorporate blueberries into a dessert to reach my weekly count? Blueberries are one of my list of eight anti-inflammatory foods I eat weekly. *wink*
WHICH LEMONS SHOULD YOU USE?
Using fresh lemon juice in this recipe would be better than lemon juice from a bottle. The taste is much stronger and more distinct. If you can find Meyer lemons, they're perfect for this cake because they're a little sweeter.
HOW TO MAKE PALEO LEMON BLUEBERRY CAKE
I suggest using a springform pan for this cake because it has blueberries on top. Getting the cake out of the pan after baking is much easier, and you aren't concerned about flipping it over. After getting your pan ready, you'll need to do the following:
- In a bowl, combine the dry ingredients.
- The wet ingredients should all be combined in a separate basin. Although mixing the wet and dry ingredients causes a chemical reaction that aids in the cake rising, this step may appear to be a diabolical ruse to get you to wash more dishes. The chemical reaction must last just before the batter is placed in the oven, or your baking may be bland.
- Using a hand mixer, combine the dry components with the wet ones. Pour the batter into the spring-form pan after it has been thoroughly combined.
- Merge blueberries in! After pouring half of the batter, I advise adding ½ cup (or more, if you'd like) of blueberries. After that, cover the cake with the remaining 1 ½ cups of blueberries and bake it at 350 degrees for 20 minutes.
What does paleo mean?
Paleobotany is a combined term used in creating compound nouns that means "old" or "ancient,", particularly about earlier geologic periods.
Do Lemon Cakes have a lot of calories?
Lemon Cake has 332 calories per serving. A total of 206 calories come from carbohydrates, 20 calories from proteins, and the remaining 98 calories are from fat.
How much protein does a piece of lemon cake contain?
Body Watchers One slice of Lemon Cake Slices has 95 calories, 13.5g total carbs, 4.3g net carbs, 4.4g fat, and 1.1g protein.
What is the sugar content in a blueberry cake?
Each 68 g serving of blueberry cake has 240 calories. This serving has 42 g of carbohydrates, 3 g of protein, and 7 g of fat. The latter has 1 g of dietary fiber and 26 g of sugar, the remaining complex carbohydrates.
Almond flour, tapioca flour, and coconut flour are combined with enough fresh lemon juice and blueberries to make a paleo-friendly cake called "Lemon Blueberry Cake."