Lemon Blueberry Cake

The two best Summer flavors get combined in this delicious gluten free, dairy free, grain free, and refined-sugar free Lemon Blueberry Cake! This cake is super moist and loaded with fresh blueberries and lemon flavor thanks to fresh lemon juice and zest.

To make it even better, this cake is topped with a homemade coconut cream whipped topping that balances perfectly with the bright lemon flavor. This is one of those cakes where you won’t be able to stop at just one piece!

I always get a craving for Lemon recipes once it hits Spring/Summer, and if you’re looking for more Lemon recipe inspiration, I’d definitely check out these Vegan Lemon Cake Cookies or my easy Lemon Coconut Macaroons.

Ingredients in Lemon Blueberry Cake

Almond Flour – I use almond flour to keep this Lemon Blueberry Cake gluten free, grain free, and paleo.

Coconut Flour – I like adding a little bit of coconut flour to any almond flour based recipes to help thicken the batter. A little goes a long way!

Eggs – They help bind and hold together the cake.

Coconut Oil – You want to make sure it is melted and cooled. Melted, so it combines evenly with the batter (if cold it will clump), and cooled, because if it’s too hot it can actually end up cooking the raw eggs when you mix them together.

Coconut Sugar – My go-to refined-sugar free sweetener, you want to make sure it is packed (as you would with brown sugar) to give this cake the right amount of sweetness.

Maple Syrup – I like adding a little bit of maple syrup for a touch of sweetness. The extra liquid also helps keep the cake super moist!

Vanilla Extract – I add this to most of my baking recipes- it helps balance out the flavors!

Baking Powder & Soda – As this recipe uses almond flour, the combination of baking powder and baking soda helps act as a rising agent since almond flour is heavier than regular flour.

Lemon Juice & Zest – For this recipe you use fresh lemons only! As with most of my lemon recipes, I use both the juice and zest from the lemon to make sure you get that punch of lemon flavor! For this recipe, you need 1/3 cup of juice, so 1-2 lemons depending on their size and how juicy they are.

Fresh Blueberries – I always prefer using fresh blueberries because I find they hold up better in the baked cake, but if you are going to use frozen blueberries make sure you don’t let them thaw. With this recipe, you also don’t have to worry about the blueberries sinking to the bottom thanks to the super thick batter.

Coconut Cream Whipped Frosting

I love this cake with a homemade whipped coconut cream frosting because it’s light and not too sweet. In fact, I don’t add any additional sweetener except for 1 tablespoon of vanilla bean paste (I used Rodelle brand which is lightly sweetened).

Tips for the Coconut Cream Whipped Frosting:

1. Use Trader Joe’s Coconut Cream – this has provided the most consistent results.
2. OR, if you don’t have access, you can also use cans of full fat coconut milk. For this option, you will only use the thick part at the top and leave out all of the clear coconut liquid.
3. The cans of coconut need to be very cold – ideally refrigerated overnight. If you use cans of full fat coconut milk this makes it easier to separate the coconut cream from the coconut liquid. Also, if the coconut cream is not cold, it won’t whip into a luscious and creamy topping when you blend together with a hand blender.
4. Use a cold bowl – this can also be helpful to whip up the coconut cream.

Recipe Substitutions

Almond Flour – As a grain-free recipe, there isn’t a great substitute that would work for almond flour so this isn’t something you can skip on.

Coconut Oil – A different neutral oil such as sunflower oil or canola oil *should* work, although I haven’t tested for myself.

Coconut Sugar – If you don’t need a refined-sugar free option, any granular sugar replacement should be okay such as regular sugar and light or dark brown sugar.

Lemon Juice & Lemon Zest – If you don’t have lemon juice and are okay with an alternate flavor, you could also substitute fresh orange juice and zest for a Orange Blueberry Cake!

Fresh Blueberries – Don’t have fresh blueberries? You can use frozen blueberries instead!

Homemade Coconut Cream Whipped Topping – If you don’t want to make your own, there are both traditional and dairy free whipped cream toppings that you can buy from the frozen section at most grocery stores.

Since I haven’t personally tested all of these substitutions, if you try any of the above and they work, I would love to hear in the comments below! This helps other people who might have similar questions about recipe substitutions for this Lemon Blueberry Cake.

How to make Lemon Blueberry Cake

For the Lemon Blueberry Cake:

1. Preheat the oven to 350F. Line a 9×9” pan with parchment paper and set aside.
2. Whisk together almond flour, coconut flour, baking powder and baking soda. Set aside.
3. In a large mixing bowl, mix together eggs, coconut sugar, coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract until blended together. You can use a hand blender or a whisk.
4. Slowly add the flour mixture and stir together until uniform. Fold in the blueberries until just combined. Batter will be very thick.
5. Spread the batter on the bottom of the parchment lined 9×9” pan with a spatula. Move to the oven and bake for 30 minutes, until top and edges are lightly browned and a knife inserted in the middle comes out clean. Let cool completely before removing from pan.

For the Coconut Cream Whipped Frosting:

1. Add 2 cups of cold coconut cream (from refrigerated cans of coconut cream or full fat coconut milk) to a bowl.
2. Using a hand mixer, blend together for 3-5 minutes, until light and fluffy. Add vanilla bean paste and lemon zest – whip again.
3. Spread on top of cooled cake. Optional, but you can garnish with extra fresh lemon zest.

Can I make these into cupcakes?

I haven’t done this before, but if I had to guess, you should be able to bake these into cupcakes! If you did want to go this route, I would fill a regular muffin tin 3/4 of the way and bake for ~14-18 minutes (if I had to guess!).

Tips for making the best Lemon Blueberry Cake

• Make sure to use fresh lemon juice and lemon zest!
• Use fresh blueberries. Frozen will do in a pinch, but I much prefer the flavor / texture of fresh blueberries.
• Make sure to line the 9″x9″ pan with parchment paper. This will ensure that the cake doesn’t stick to the pan.
• For the homemade coconut cream whipped topping, make sure your cans of coconut cream and/or full fat coconut milk have been refrigerated overnight. If they aren’t cold enough, the coconut cream won’t be able to whip into a light and airy topping.

Why I love this Grain Free Lemon Blueberry Cake

• Bursting with fresh lemon flavor and fresh blueberries, while not being too sweet.
• Gluten Free, Grain Free, Dairy Free, and Refined Sugar Free
• Easy-to-make recipe! Just mix together your wet ingredients, stir in your dry ingredients, then bake!
• Topped with most luscious whipped coconut cream topping.

If you don’t follow me on Instagram, I usually share recipes there first! You can find me @themindfulhapa, would love to see you there 🙂 Here’s what one person had to say about this Lemon Blueberry Cake:

If you’re looking for additional Spring/Summer cake inspiration, I’d make sure to check out this Paleo Carrot Cake or my Banana & Coconut Cream Cake. Alternatively, if you’re looking for more of a breakfast treat, this Gluten Free Coffee Cake has consistently gotten amazing reviews!

Lemon Blueberry Cake

Prep: 15 minutes minutes

Cook: 35 minutes minutes

Total: 45 minutes minutes

Servings: 16 slices

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The two best Summer flavors get combined in this delicious gluten free, dairy free, grain free, and refined-sugar free Lemon Blueberry Cake! This cake is super moist and loaded with fresh blueberries and lemon flavor thanks to fresh lemon juice and zest.

Ingredients

Lemon Blueberry Cake

• 3½ cups super fine almond flour
• ¼ cup coconut flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 large eggs
• ⅔ cup coconut sugar packed, as you would with brown sugar
• ½ cup coconut oil melted & cooled
• ⅓ cup maple syrup
• ⅓ cup lemon juice ~1-2 lemons
• 1 tbsp lemon zest
• 2 tsp vanilla extract
• ⅔ cup fresh blueberries

Coconut Cream Whipped Topping

• 2 cups coconut cream* (you will need 2, 13.5oz full fat coconut milk or coconut cream cans, refrigerated overnight)
• 1 tbsp vanilla bean paste
• 1 tsp lemon zest optional

Instructions

Lemon Blueberry Cake

• Preheat your oven to 350F. Line a 9x9” pan with parchment paper and set aside.
• Whisk together the almond flour, coconut flour, baking powder and baking soda. Set aside.
  
• In a large mixing bowl, whisk together eggs, coconut sugar, coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract until blended together.
  
• Slowly add the flour mixture and stir together until uniform. Batter will be very thick. Fold in the blueberries until just combined.
  
• Spread the batter on the bottom of the parchment lined 9x9” pan using a spatula.
  
• Bake for ~35-40 minutes, until top and edges are browned and a toothpick inserted in the middle comes out completely crumb-free. Let cool completely before removing from pan.

Coconut Cream Whipped topping

• Add 2 cups coconut cream to a cold bowl. Using a hand mixer, blend together for 3-5 minutes on medium until light and fluffy.
• Add vanilla bean paste and lemon zest - whip again until combined.
• Spread on top of cooled cake. Cut into 16 slices. Enjoy!
  

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