Looking for a delightful dessert that’s not only delicious but also healthy? Imagine savoring a slice of cake that bursts with fresh flavors and doesn’t weigh you down. A Healthy Lemon Blueberry Cake fits the bill beautifully! This cake combines the bright zest of lemon with the juicy sweetness of blueberries, creating a treat that feels indulgent without the guilt.
The texture is light and fluffy, perfectly complemented by the tartness of the lemon and the burst of juicy blueberries in every bite. What makes this cake really special is that it’s made with wholesome ingredients, making it a great option for any occasion, from family gatherings to a cozy afternoon tea.
This recipe ticks all the boxes for a fantastic dessert: it’s simple to make, uses wholesome ingredients, and is perfect for sharing with loved ones. Plus, it appeals to those looking to indulge in something sweet while keeping health in mind.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally vegan and gluten-free
Ingredients for Healthy Lemon Blueberry Cake
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup maple syrup
- 1 cup almond milk (or any plant-based milk)
- 1/4 cup lemon juice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- Zest of 1 lemon
Step-by-Step Instructions of Healthy Lemon Blueberry Cake
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix the almond flour, coconut flour, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together the maple syrup, almond milk, lemon juice, and lemon zest until smooth.
- Combine the wet and dry ingredients, stirring until just mixed.
- Gently fold in the blueberries, being careful not to break them.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool for a few minutes before transferring it to a wire rack to cool completely.
Tips for Success
- Don’t overmix the batter to keep the cake light and fluffy.
- Be gentle when folding in the blueberries to avoid crushing them.
- Let the cake cool completely before slicing for the best texture.
Substitutions & Variations of Healthy Lemon Blueberry Cake
- To Make It Vegan/Gluten-Free: Use gluten-free flour blends instead of almond and coconut flours.
- Variations: Add a handful of chopped nuts for crunch or swap blueberries for raspberries for a different fruity twist.
Storage Instructions of Healthy Lemon Blueberry Cake
- Refrigerator: Store leftover cake in an airtight container for up to 5 days.
- Freezer: This cake freezes well; wrap slices tightly and freeze for up to 3 months.
- Make-Ahead: Bake the cake a day in advance and store it at room temperature, wrapped in plastic.
Frequently Asked Questions (FAQ) of Healthy Lemon Blueberry Cake
Can I substitute the almond flour?
Yes, you can use all-purpose flour or another gluten-free flour, but the texture may vary.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is ready!
Can I use frozen blueberries?
Absolutely! Just toss them in flour before folding them into the batter to prevent them from sinking.
Final Toughts
This Healthy Lemon Blueberry Cake is a delightful way to enjoy a sweet treat without feeling guilty. With its refreshing lemon flavor and juicy blueberries, it’s bound to become a favorite in your household. Don’t hesitate to bring a piece of this sunshine-filled cake to your next family gathering or indulge in a slice while you enjoy a cup of tea. Give it a try and let us know how it turns out with a comment and a star rating!
Print
Healthy Lemon Blueberry Cake
A light and fluffy cake bursting with lemon zest and juicy blueberries, made with wholesome ingredients for a guilt-free dessert.
- Total Time: 45 minutes
- Yield: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup maple syrup
- 1 cup almond milk (or any plant-based milk)
- 1/4 cup lemon juice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix the almond flour, coconut flour, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together the maple syrup, almond milk, lemon juice, and lemon zest until smooth.
- Combine the wet and dry ingredients, stirring until just mixed.
- Gently fold in the blueberries, being careful not to break them.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool for a few minutes before transferring it to a wire rack to cool completely.
Notes
Don’t overmix the batter to keep the cake light and fluffy. Be gentle when folding in the blueberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free