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Lemon Blueberry Bundt Cake {almond & coconut flour}

June 20, 2022 by Erica 6 Comments

Lemon Blueberry Bundt Cake

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 CakeLemon Blueberry Bundt Cake   Lemon Blueberry Bundt Cake

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5 from 1 vote

Lemon Blueberry Bundt Cake {almond & coconut flour}

For the lemon juice, I use one large lemon, however to make sure you have enough lemon juice for the glaze as well, have 2 lemons around just in case you need it. You'll have enough lemon zest from one large lemon.
If you want to avoid coconut oil, you can sub with coconut cream in the glaze.
For the blueberries, feel free to go up or down a bit, about a 1/4 cup either way.
For the glaze, it may be a bit lumpy when first creaming it, so you can place it in a warm oven for a few minutes but don't melt it entirely because it will take a while to bring it back to solid at room temperature. Just a bit of warming will be enough to blend the lumps out and drip it over the cake.
I store this cake in the refrigerator for a week or so, but it never lasts that long!
I've had success using this silicone bundt pan, and I don't oil it, but I imagine you could.
Servings: 8 servings
Calories: 185kcal

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

Calories: 185kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 183mg | Potassium: 63mg | Fiber: 3g | Sugar: 15g | Vitamin A: 143IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg

 

Print Recipe
5 from 1 vote

Lemon Icing

For the honey, use the creamiest, thickest, and mildest honey you have. I've been using this honey lately.
A day after posting, I corrected the amount of lemon juice from 1 teaspoon to 1/2 tablespoon.
Servings: 8 servings
Calories: 37kcal

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.

Nutrition

Calories: 37kcal | Carbohydrates: 2g | Protein: 0.01g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 0.1mg | Potassium: 2mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 0.04IU | Vitamin C: 0.3mg | Calcium: 0.2mg | Iron: 0.01mg
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Filed Under: Gluten-Free Tagged With: almond flour, blueberries, coconut flour, lemon

Previous Post: « Creamy Broccoli Basil Soup

Reader Interactions

Comments

  1. Candice

    June 22, 2022 at 6:16 pm

    5 stars
    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.

    Reply
    • Erica

      June 22, 2022 at 7:12 pm

      Thanks, Candice! So great to hear.

      Reply
  2. Ania

    June 21, 2022 at 3:56 am

    Can I omit honey/maple syrup or replace it by apple mousse?

    Reply
    • Erica

      June 21, 2022 at 9:09 am

      Hi Ania, seems like it will work, but may be less sweet. The blueberries will help with that.

      Reply
  3. Karen

    June 20, 2022 at 5:33 pm

    Do you think it would work with cashew flour?

    Reply
    • Erica

      June 20, 2022 at 7:07 pm

      Hi Karen, yes, I haven’t tested it but it usually works out great as a sub!

      Reply

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Recent comments

  • Erica on Fluffy Pancakes {almond & coconut flour}:

    yes! I would try them on a non-stick baking mat at about 325 degrees F for about 5 minutes or…
    Posted Jun 24, 2022

  • Nora on Fluffy Pancakes {almond & coconut flour}:

    hi, would it be possible to bake instead fry them as pancakes?
    Posted Jun 24, 2022

  • Erica on Lemon Blueberry Bundt Cake {almond & coconut flour}:

    Thanks, Candice! So great to hear.
    Posted Jun 22, 2022

  • Candice on Lemon Blueberry Bundt Cake {almond & coconut flour}:

    This was delicious! I made it on a whim so didn’t have enough lemon to make the glaze, but the…
    Posted Jun 22, 2022

  • Erica on Lemon Blueberry Bundt Cake {almond & coconut flour}:

    Hi Ania, seems like it will work, but may be less sweet. The blueberries will help with that.
    Posted Jun 21, 2022

  • Ania on Lemon Blueberry Bundt Cake {almond & coconut flour}:

    Can I omit honey/maple syrup or replace it by apple mousse?
    Posted Jun 21, 2022

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Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
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Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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