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blueberry-lemon-cake-recipe

Blueberry Lemon Cake

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups Almond Flour
  • 1 cup Blueberries
  • ½ cup Honey
  • 3 Eggs
  • ¼ cup Lemon Juice
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt

Instructions 

  1. 1. Preheat your oven to 350°F (175°C).
  2. 2. In a mixing bowl, combine almond flour, baking soda, and salt.
  3. 3. In another bowl, whisk together eggs, honey, lemon juice, and vanilla extract.
  4. 4. Combine the wet ingredients with the dry ingredients and mix well.
  5. 5. Gently fold in the blueberries.
  6. 6. Pour the batter into a greased cake pan.
  7. 7. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  8. 8. Let the cake cool before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 100mg | Fiber: 3g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 1mg

Keywords

Gluten-Free
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