Low Sodium Almond Flour Lemon Blueberry Cake

Total time1 hr 10 min

Prep time15 min

Cook time35 min

Low Sodium Almond Flour Lemon Blueberry Cake

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Ingredients

9 servings

For the cake

2 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
½ tsp baking soda
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 large eggs
½ cup pure maple syrup
¼ cup coconut oil, melted and cooled
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp pure vanilla extract
1 ½ cups fresh blueberries
1 tsp almond flour, for tossing blueberries

For serving

1 tbsp lemon zest, for garnish (optional)
¼ cup fresh blueberries, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
2
In a large bowl, whisk together the almond flour, baking soda, and salt until evenly combined with no lumps.

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