Description
A gentle twist on a morning cake that combines the bright flavors of lemon and blueberries, perfect for slow weekends or busy school mornings.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1/4 cup melted coconut oil
- 1/2 cup crumb topping (gluten-free) or almond meal mixed with a bit of coconut oil
- 1/2 cup powdered sugar (for lemon glaze)
- 1 tablespoon lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Whisk together almond flour, coconut flour, baking powder, and salt in a bowl.
- Mix together honey (or maple syrup), eggs, lemon juice, and lemon zest in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries using a rubber spatula.
- Pour the batter into the prepared pan and smooth the top.
- Add the crumb topping evenly over the batter.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool for 10 minutes before removing from the pan.
- Whisk together powdered sugar and lemon juice for the glaze and drizzle over the cooled cake.
- Serve and enjoy!
Notes
Consider adding a splash of vanilla for extra warmth. Use fresh butter instead of coconut oil for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 70mg
Keywords: coffee cake, blueberry, lemon, breakfast cake, comfort food