Bright lemon and sweet-tart blueberries meet in this tender, moist cake built entirely on almond flour instead of any grain-based base. Maple syrup brings a deep, natural sweetness while melted coconut oil keeps the crumb rich and soft without feeling heavy. Fresh lemon juice and zest wake up every bite, and the blueberries get a light toss in almond flour before folding in, so they stay suspended through the batter instead of sinking. The whole thing bakes up golden at the edges with a clean, springy center, then gets finished with extra zest and berries for a fresh, sunny presentation. It's an easy make-ahead treat that slices into neat squares, and it fits beautifully into a Paleo kitchen. Whether you're serving it for brunch or an afternoon coffee break, this one delivers real bakery-style texture without any grains in sight.
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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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