Tender lemon blueberry cake with a wonderfully light lemon glaze, everyone will absolutely love this gorgeous, healthy dessert. This Lemon Blueberry Bundt Cake is low carb, gluten free, sugar free and seriously delicious.
Why This Recipe Works
I seriously can’t believe how fast this year is going. Last year’s Mother’s Day felt strange and quiet and I am hoping this year we can feel a little more “normal”.
Whatever normal even means anymore.
I always like to bake myself something healthy for myself for Mother’s Day 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 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.
And this cake is the real deal, my friends.
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.
But full disclosure here, it has taken me quite a few tries to get just the right texture using just the right combination of flours. Also, I can’t taste it but everyone around me sure does love it.
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.
See? Simple and basic ingredients. There is nothing fancy in this cake I promise.
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?
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!
Wouldn’t this be gorgeous on your table for Mother’s Day brunch? I promise Mom will absolutely love it and no one will miss the sugar or gluten at all.
Even your non-sugar free, gluten-free friends and family will come back for seconds. But remember, Mom always gets the first piece. And the first second piece, if that makes any sense.
I like to add a little more lemon zest on top because I really, really, really love lemon (and it looks really pretty). But if that is too much lemon for you then you can easily omit that.
Personally for me, you can never have too much lemon. And lemon always screams spring and summer time to me.
The cake is really moist and tender with the perfect texture (if I do say so myself) and as of now, since I still can’t taste or smell I would like to think I am a real-life texture expert.
If that even was an actual thing.
Without being able to taste or smell, texture is my everything right now. And this cake is moist and simply perfect.
And everyone has assured me it’s crazy delicious as well. As always, please come back and let me know if you made this and tell me how much you loved it.
Lemon Blueberry Bundt Cake
- 2 1/2 cup almond flour
- 1/2 cup coconut flour
- 5 eggs
- zest of 1 lemon
- 1/2 cup Monk fruit
- 3 teaspoons baking powder
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil
- 1 1/2 cup blueberries
- For the glaze:
- 1 3/4 cup powdered Monk fruit
- 1/4 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.
|Amount per serving|
|% Daily Value*|
|Total Fat 19.9g||26%|
|Saturated Fat 13.6g||68%|
|Total Carbohydrate 15.4g||6%|
|Dietary Fiber 9.3g||33%|
|Total Sugars 4.3g|
*6.1 net carbs per serving
** Nutrition information not 100% guaranteed, provided by verywellfit.com
Here are some more delicious lemon desserts that I thought you might like to try:
Gluten Free Buttercream Crepe Cake with Lemon Curd Topping from Lauren Kelly Nutrition
Keto Lemon Sour Cream Pie from All Day I Dream About Food
Lemon Poppy Seed Cookies from Pumpkin n Spice
Low Carb Lemon Lush from Low Carb Maven
Easy Lemon Curd from Lauren Kelly Nutrition
Keto Lemon Bars from I Breathe I’m Hungry
Sugar Free Lemon Cheesecake Mousse from Sugar Free Mom
Keto Lemon Pudding from Trina Krug
Gluten Free Lemon Pound Cake from Lauren Kelly Nutrition
If you make this Low Carb Lemon Blueberry Bundt Cake or any of the other recipes I have shared with you, please some back and let me know. You guys know that I love to hear from you!
I hope you enjoy these! Thank you for stopping by and please come back soon!