Breastfeeding Friendly Almond Flour Lemon Blueberry Cake
Total time1 hr 10 min
Prep time15 min
Cook time35 min
4.6(15)
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Learn more →Ingredients
9 servings
For the cake
- 2 ½ cups almond flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 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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