Fresh blueberries and lemons come together to create this show stopping dessert. Moist and bursting with a perfect balance of sweet and tangy flavor, this almond flour cake is the perfect gluten-free sweet treat that is incredibly easy to make, let me show you how…
We’ll start by gathering our ingredients. We’ll need some blanched almond flour, eggs, honey, fresh blueberries, lemon juice, coconut oil, lemon zest, vanilla extract, potato starch, lemon extract, Himalayan salt and baking soda. These are the ingredients for the cake, we’ll get to the glaze in a moment (once our cake is prepped and baking).
In a bowl we’ll combine our almond flour, baking soda, salt, lemon zest, and potato starch together. You can also use tapioca flour in lieu of potato starch by using 2x the amount of tapioca flour, and while it might seem like a strange thing to add to a cake hear me out, potato starch / tapioca flour is commonly used in gluten free baking since it adds both airiness and texture to your cake as well as keeps it moist and from crumbling too much when you cut into it.
Next we’ll combine our wet ingredients together. In another bowl whisk your eggs until well combined and then mix in the melted coconut oil, honey, lemon juice, vanilla extract, and lemon extract together until well combined.
We’ll add the dry ingredients to the wet ones and mix until combined to form the batter for our cake.
Now this step is optional but I’ve found that it works best. We’re going to pour a bit of the batter into our greased bundt pan to form a base layer that has no blueberries that will be directly touching the very bottom of the pan. This makes it so much easier (and prettier) to get it out of the pan.
Then we’ll add the fresh blueberries (you can absolutely use frozen too if you prefer) to the remaining batter and fold it in.
Then we’ll add the rest of our lemon/blueberry batter on top of the base layer we poured and into the oven it goes to bake.
Now while our cake is baking we can make our simple lemony glaze. To do so we’ll need some coconut milk (or almond milk), honey, coconut oil, and lemon juice.
Let your glaze come up to a low simmer and stir to make sure it’s fully combined before removing it from the heat and allowing it to cool. Don’t add steaming hot glaze to your cake, it will simply soak in and run off without setting.
Once your cake is done, allow it to cool for a few minutes before turning it out of the mold.
Once you turn it out allow it to cool down even more…
Before you pour your (cooled) glaze over it. A good trick is to pour only half, let it set a bit and then pour the remaining half so you get the most coverage without losing too much to run off.
Each slice should have a fresh burst of citrus flavor and a fresh blueberry packed into it and with the sticky glaze for added moisture, you will be hard-pressed to not want to sneak just one more slice of this oh-so-tempting cake.
Have your cake and eat it too, and when you do share how yours turned out by connecting with us on social media so we can all drool over it together! 🤤
Gluten-Free Blueberry Lemon Drizzle Bundt Cake
- 2 cups blanched almond flour
- 2 tbsp potato starch or ¼ cup tapioca flour
- 1 tsp baking soda
- 1/4 tsp Himalayan salt
- 1 lemon zest
- 3 large eggs room temperature
- 1/4 cup coconut oil melted (or light olive oil)
- 1/4 cup honey
- 3 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1/2 tsp lemon extract
- 3/4 cup fresh blueberries
- 3 tbsp honey
- 2 tbsp coconut oil
- 2 tbsp coconut milk or almond milk
- 3 tbsp fresh lemon juice
Make your Cake:
- Preheat oven to 350ºF (176°C) and grease a 9.5" bundt pan with coconut oil and set aside.
- Combine almond flour, potato starch, baking soda, salt and lemon zest together in a medium-sized bowl.
- In a large bowl, whisk together the eggs, melted coconut oil, honey, lemon juice, and extracts into a homogeneous blend.
- Pour your dry ingredients into the large bowl containing your wet ingredients, and fold the mixture together until combined.
- Pour ¼ of the batter into the bundt pan and spread evenly to create a base (that your blueberry incorporated batter will sit on. This is done to prevent the blueberries from sinking to the bottom of the pan which can cause your cake to stick.)
- Fold the fresh blueberries into the remaining ¾ batter and pour it into pan.
- Bake your cake for 25 minutes until a toothpick inserted comes out clean or with a few crumbs on the end (retest if you poke a blueberry).
- Allow your cake to cool in the pan for 5 minutes before attempting to turn it out onto a board or plate.
- Let your cake cool completely before adding the glaze.
Make your Glaze:
- Add the honey, coconut oil, coconut milk and lemon juice to a sauce pan over low heat and stir until it begins to simmer.
- Remove the pan from the heat and allow it to cool.
- Pour the cooled glaze over the top of the cake and allow it to set.
Cut and Serve:
- Cut your cake into 10 slices and enjoy. Store any leftovers in an airtight container in the refrigerator for up to a week or wrap each slice up and freeze for up to 3 months.
- You can use an immersion blender to combine your wet ingredients into a completely homogeneous mixture. Be sure to not over blend it.
- If the cake is browning too quickly, tent it with a piece of foil for the last 10 minutes of baking.
- For best results with your glaze, pour half of the cooled glaze evenly over the cake, let it set for a few minutes (you can put it into the refrigerator) and then pour the other half. This ensures thick and even coverage.