Healthy Lemon Blueberry Cake

Why Make This Recipe

If you are looking for a delicious cake that is both healthy and satisfying, this Healthy Lemon Blueberry Cake is a perfect choice! It’s light, moist, and packed with the goodness of fresh blueberries and the zing of lemon. Plus, it’s made with wholesome ingredients like almond flour and maple syrup, making it a guilt-free dessert option.

How to Make Healthy Lemon Blueberry Cake

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 cup maple syrup
• 1 cup unsweetened applesauce
• 1/2 cup almond milk
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh blueberries

Directions

1. Preheat your oven to 350°F (175°C). Grease a cake pan.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, and salt together.
3. In another bowl, combine the maple syrup, applesauce, almond milk, lemon juice, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 30-35 minutes or until a toothpick comes out clean.
8. Let cool before serving.

How to Serve Healthy Lemon Blueberry Cake

This cake is delicious on its own, but you can also top it with a dollop of whipped coconut cream or serve it with a scoop of yogurt. It makes a wonderful dessert for a summer picnic or a light afternoon snack.

How to Store Healthy Lemon Blueberry Cake

Store any leftover cake in an airtight container. It will keep well at room temperature for up to two days. If you want to keep it longer, place it in the refrigerator for up to a week.

Tips to Make Healthy Lemon Blueberry Cake

• Ensure your blueberries are fresh for the best flavor.
• You can substitute the almond milk with any plant-based milk of your choice.
• For a sweeter cake, add a little more maple syrup to the mixture.

Variation

If you’re looking for a different flavor, you can replace lemon juice and zest with orange juice and zest for a delightful Orange Blueberry Cake. You can also add nuts or seeds for extra crunch!

FAQs

Q: Can I use frozen blueberries instead of fresh ones?
A: Yes, you can use frozen blueberries, but make sure to thaw and drain them first to avoid excess moisture in the batter.

Q: Is this cake gluten-free?
A: Yes, the cake is gluten-free because it uses almond flour and coconut flour instead of traditional wheat flour.

Q: Can I make this cake vegan?
A: Yes, this recipe is already vegan-friendly since it uses applesauce instead of eggs and maple syrup as a sweetener.

Healthy Lemon Blueberry Cake

A delicious and healthy cake packed with fresh blueberries and lemon, made with wholesome ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups almond flour
• 0.5 cups coconut flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt

Wet Ingredients

• 1 cup maple syrup
• 1 cup unsweetened applesauce
• 0.5 cups almond milk Can substitute with any plant-based milk.
• 0.25 cups fresh lemon juice
• 1 tablespoon lemon zest

Fruits

• 1 cup fresh blueberries Ensure they are fresh for the best flavor.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a cake pan.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, and salt together.
3. In another bowl, combine the maple syrup, applesauce, almond milk, lemon juice, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Gently fold in the blueberries.

Baking

1. Pour the batter into the prepared cake pan and spread evenly.
2. Bake for 30-35 minutes or until a toothpick comes out clean.
3. Let cool before serving.

Notes

This cake can be topped with whipped coconut cream or served with yogurt. Store leftovers in an airtight container for up to two days at room temperature or up to a week in the refrigerator.