Paleo Lemon Blueberry Cake

Ingredients

• 2 1/2 cups almond flour
• 3/4 cup tapioca flour
• 1/3 cup coconut flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 cups blueberries
• 3 eggs
• 3 lemons (juiced and zested (equals 1/2 cup juice and 3 tbsp zest))
• 2/3 cup maple syrup
• 1/2 tbsp apple cider vinegar
• 1/4 cup coconut oil
• 2 tsp vanilla extract

Steps

1. 1

   Pre-heat oven to 350° F (175° C).

2. 2

   Grease the bottom and sides of a 9-inch springform pan with coconut oil or ghee. You can also line the bottom of the springform pan with parchment paper for easy removal.

3. 3

   Combine all dry ingredients (minus the blueberries) in a large bowl and stir.

4. 4

   Combine all wet ingredients in a bowl.

5. 5

   Pour the wet ingredients into the dry ingredients and mix with a hand-mixer on medium-high speed for about 30 seconds or until combined.

6. 6

   Pour half the batter into the springform pan and add 1/2 cup of the blueberries. Pour the remaining batter and add the rest of the blueberries on top of the batter.

7. 7

   Bake in the oven for 55-60 min. The batter will remain light colored on top, so use a toothpick to make sure the middle is cooked through.