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Healthy Lemon Blueberry Cake

A light, healthy lemon blueberry cake that's easy to make and perfect for family snacks or casual desserts, featuring almond flour and fresh blueberries.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups almond flour Measure by spooning into the cup and leveling.
  • 1 cup gluten-free all-purpose flour Check for strict gluten-free certification if needed.
  • 0.5 cups coconut sugar Can be swapped with regular or liquid sweeteners.
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet Ingredients
  • 0.5 cups unsweetened applesauce Used to cut back on oil.
  • 1 cup almond milk Can use any plant-based milk.
  • 0.25 cups fresh lemon juice Brightens the flavor.
  • 1 tbsp lemon zest Can add an extra teaspoon for a brighter flavor.
Fruit
  • 1 cup fresh blueberries Can substitute with frozen blueberries without thawing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a mixing bowl, combine almond flour, gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix applesauce, almond milk, lemon juice, and lemon zest until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
  5. Gently fold in the blueberries.
  6. Pour the batter into the prepared cake pan.
Baking
  1. Bake for 25-30 minutes or until a toothpick comes out clean.
  2. Let it cool before slicing and enjoy!

Notes

Serve slices plain or with coconut yogurt and lemon glaze for a decorative treat. Store cooled cake wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.