Checking the ingredient list, there's no butter, milk, or cream here at all — coconut oil carries the richness in this batter, and it's genuinely part of the recipe, so it's worth naming outright. This cake leans into almond flour for a moist, tender crumb with a naturally nutty backbone, brightened by fresh lemon juice and zest and studded throughout with juicy blueberries tossed in a touch more almond flour so they don't sink. The batter comes together in two bowls with a simple whisk-and-fold method, no fussy technique required, and bakes into a golden-edged square that sets up dense but springy. A scatter of extra zest and berries on top before serving makes it feel bakery-special without any extra effort. It's a genuinely solid pick for a dairy free dessert table, equally at home with weekend coffee or cut into neat squares for a crowd.
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Learn more →9 servings
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.
In a large bowl, whisk together the almond flour, baking soda, and salt until evenly combined with no lumps.
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