Lemon & Blueberry Cake – a delicious recipe with eggs, coconut sugar crystals, almond meal, coconut flour, baking powder, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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Preheat the oven to 180 degrees Celsius.
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Line a 20 cm round cake tin with baking paper.
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3.
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In a bowl add the eggs and coconut sugar and mix with a hand mixer until light in colour.
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Add the almond meal, coconut flour, baking powder, zest and juice of the lemon, and the yogurt and mix well until smooth.
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Transfer the mixture into the cake tin.
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Sprinkle the blueberries over the top as evenly as possible (but don't press them down into the batter until they disappear).
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Bake for 50 minutes, until risen and golden and cooked through.
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Remove from the oven and cool slightly before removing from the tin.
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Tip: This cake will keep for several days in an airtight container kept in the fridge.
498
kcal
Calories
27
g
Fat
48
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 eggs, 110 g coconut sugar crystals, 140 g almond meal or 140 g almond flour, 14 g coconut flour, and more.
Yes, Lemon & Blueberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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