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.
1cupblanched almond flour
6tablespoonshoney or maple syrup1/4 cup plus 2 tablespoons
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.