I hope you have room for a cake recipe using lemon and blueberries because this lemon blueberry bundt cake is totally worth the prep and baking time. And it’s dairy and oil free, yet moist and tangy.
I’ve never owned or baked a bundt cake before, so when the request came in for it, I decided to take the challenge. Over the last month I tried a non-stick metal bundt pan first, 7-inch, but after the first baking time it was no longer non-stick. Then I shifted to a silicone bundt pan, also 7-inch, and that worked out great. Just make sure to let the cake cool for at least 30 minutes (longer is better) and then gently move the sides and center around to wiggle the cake free from the sides before you gently turn the mold over to slide the cake on to a plate.
The lemon icing recipe is also a total winner, so give it a try. It takes just a few extra minutes to make.
Lemon Blueberry Bundt Cake {almond & coconut flour}
Ingredients
- 1 cup blanched almond flour
- 3 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 6 tablespoons honey or maple syrup 1/4 cup plus 2 tablespoons
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 3/4 cup blueberries
Instructions
- Preheat your oven to 325° F.
- Combine the almond and coconut flour, salt, and baking soda and whisk to blend well.
- Add the eggs, vanilla, and maple syrup or honey to the flour mixture and whisk to blend well.
- Add the lemon zest and the lemon juice to the batter and whisk gently to blend.
- Add the blueberries and lightly blend them into the batter.
- Add the batter to the bundt cake pan and bake for 45 to 50 minutes. Some ovens bake it faster so keep an eye on it. Once it's firm on top and throughout, and golden to brown on the edges, it's done.
- Cool the cake for at least 30 minutes and then gently loosen it up on the sides of the mold, and gently wiggle the center as well to loosen the cake in the center. Slowly turn pan over to release cake on a plate.
Nutrition
Lemon Icing
Ingredients
- 2 tablespoons coconut oil
- 1 tablespoon honey
- 1/2 tablespoon lemon juice
Instructions
- Combine the honey, lemon juice, and coconut oil together in a small bowl and whisk to combine.
- If your glaze has little white lumps, you can warm it for a moment and then strain the melted glaze to separate the white lumps. It's a bit easier to drip over the cake if the glaze is a bit fluid so you can warm it for a moment. To warm the glaze, place it in a warm oven for just a few minutes and then whisk to make it fluid and creamy.
- Use a spoon to drizzle the glaze over the cake.
I made this cake for myself and it was delicious. I even though I used a regular size Bundt pan. I now have a 7 inch silicon one and I’m making this cake for a diabetic. What can I use as a substitute for the maple syrup? Thanks for any help here.
Thanks, Emily, so green to hear! You can use a low carb (sugar free) maple syrup.
Thanks!
Hi Erica,
I’m making this cake!
For the lemon icing, is the coconut oil melted first? I wasn’t sure since you mention the possibility of white lumps. Are these from the oil? The coconut oil I have is solid (Trader Joes brand).
Thanks!
Hi Shawn, don’t melt the coconut oil. Yes, the lumps are from the coconut oil. If you want to get rid of any lumps, briefly place the mixture in warm oven.
Thanks!
Hi,
if I don’t have that cake form to bake it in, would it work if I make it into muffins?
Thanks,
Hi Nora, yes, I haven’t tried it though, but I estimate half the baking time.
This was delicious! I made it on a whim so didn’t have enough lemon to make the glaze, but the cake was lovely even by itself.
Thanks, Candice! So great to hear.
Can I omit honey/maple syrup or replace it by apple mousse?
Hi Ania, seems like it will work, but may be less sweet. The blueberries will help with that.
Do you think it would work with cashew flour?
Hi Karen, yes, I haven’t tested it but it usually works out great as a sub!