This Lemon Blueberry Cake is low carb, gluten free, sugar free and seriously delicious. Tender lemon blueberry cake with a wonderfully light lemon glaze, everyone will absolutely love this gorgeous, healthy dessert.
I always like to bake myself something healthy for myself for Mother's Day or my birthday but it also has to be sinfully delicious. Since I personally love lemon desserts and treats all year long, but especially during the spring and summer, I just knew I had to create this cake.
Don't you agree that lemon and blueberry are so perfect together? Actually, lemon and all the berries are a match made in heaven, but in this recipe, I particularly love the lemon and blueberry combination.
I will admit that when I first started to bake with gluten free and low carb ingredients it was definitely a learning process. Since baking is so precise, you really need to use the exact ingredients and amounts that will give you the best taste and texture.
I love to eat this incredible cake with tea in the morning or with a cup of tea at night. It is so incredible and it is bursting with flavor. And fresh, ripe, yummy blueberries.
I find that using a combination of both almond flour and coconut flour yields the most perfect texture in my cakes and I am sure you will agree.
Why You Should Make This Lemon Blueberry Cake
I love making easy, sugar free desserts like this lemon blueberry cake so I am able to enjoy a sweet treat on occasion, especially when my family is all devouring their sugar filled treats!
Since I am the only one that eats this cake (I promise I do share a little with my family), I like to freeze individual slices so I am prepared whenever that sweet tooth hits.
This cake is so easy to make, even the biggest amateur bakers will be successful. That is, as long as you follow the recipe.
I use only simple, wholesome ingredients in this scrumptious cake, all that can easily be found in your local grocery store. Don't worry, if you don't have coconut oil you can easily use the same amount of butter.
I promise it will be just as delicious.
- Almond Flour- I like to bake with Superfine Almond Flour which is a grain free, almond flour made from whole, skinless almonds. The fine consistency always lends to a light baked good.
- Coconut Flour- Coconut flour is light, naturally sugar free and low in carbs which makes it extremely versatile for low carb baking. I always use this coconut flour for my baking.
- Lemon- you need both the zest and the juice for this cake.
- Monk Fruit sweetener- I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one. You can also substitute with the sugar free alternative of your choice.
- Baking powder
- Vanilla extract- I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- Coconut oil- This is a wonderful, plant-based substitute for butter, especially in baked goods. You can swap out butter for coconut oil in equal amounts.
- Blueberries- You an easily use any berry you'd like here, or combine them all and used mixed berries!
See? Simple and basic ingredients. There is nothing fancy in this cake I promise.
How To Make This Lemon Blueberry Cake
I promise this delicious lemon blueberry cake is almost fool proof.
Using an electric mixer, beat the egg whites separately until they create soft peaks. Set aside.
In a medium bowl beat the yolks. Then add monk fruit, baking powder, vanilla extract, coconut oil and lemon juice whisk again to combine.
Add egg whites to the bowl and gently stir to combine. Then add the lemon zest.
*Adding the lemon zest is an absolute must and really and such a deep lemon flavor. Do not skip the zest!
Gently fold in all of those gorgeous, juicy blueberries. Be careful not to stir too hard or they will bleed and not hold their shape.
Isn't she a beauty?
Bake in the preheated oven for 35 minutes.
Remember to be patient and allow the cake to cool completely before adding the glaze.
Finally we have to add that gorgeous, delicious glaze that we have been waiting for!
I love to add fresh lemon zest on top. It's not only pretty but it adds even more flavor.
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Lemon Blueberry Bundt Cake
- 2 ½ cup almond flour
- ½ cup coconut flour
- 5 eggs, separating egg yolks and egg whites
- zest of 1 lemon
- ½ cup Monk fruit
- 3 teaspoons baking powder
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ cup coconut oil
- 1 ½ cup blueberries
- For the glaze:
- 1 ¾ cup powdered Monk fruit
- ¼ cup lemon juice
- Pre-heat oven to 320 degrees F and grease a bundt pan with butter, coconut oil or baking spray.
- Crack the eggs by separating whites from yolks.
- Using an electric mixer, beat the egg whites separately until they create soft peaks. Set aside.
- In a medium bowl beat the yolks. Then add monk fruit, baking powder, vanilla extract, coconut oil and lemon juice whisk again to combine.
- Add egg whites to the bowl and gently stir to combine. Then add the lemon zest.
- Add both almond and coconut flour and stir again. Finally, fold in the blueberries and stir gently.
- Pour cake batter into prepared bundt pan.
- Bake for 35 minutes or until an inserted toothpick comes out clean.
- Allow to cool completely before icing.
- For the glaze, you only need to whisk powdered monk fruit with lemon juice in a medium bowl. Add 1 tbsp of lemon juice if needed. Use the back of a spoon or a fork to break apart lumps of monk fruit.
- In the beginning, it will be translucent but it will be whiter when it dries. **Important: listed amounts are enough to cover the cake twice (I do that because it makes a pretty layer of glaze over the cake and is better in pictures), but in case just a light drizzle is enough, reduce the amounts to ¾ cup of powdered monk fruit with 2 tbsp of lemon juice.