Coconut Lemon Blueberry Cake

Refreshing Coconut Lemon Blueberry Cake for Spring and Summer

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Welcome to a world of tantalizing flavors and lovely desserts! Looking for a great treat for spring and summer? Our Coconut Lemon Blueberry Cake is just what you need. It’s a mix of coconut’s tropical goodness, lemon’s tangy freshness, and juicy blueberries. These flavors dance together, taking your taste buds to the tropics.

Imagine a cake so moist and tender, you can’t get enough. It’s made with almond, tapioca, and coconut flour. This mix gives it a perfect light yet indulgent quality. The cake’s full of lemon juice and zest. This makes every bite bright and zesty, waking up your senses.

The highlight? A scattering of juicy blueberries in every slice. They add a burst of fresh sweetness. This blend with coconut and lemon makes a taste symphony. You’ll find yourself wanting more with every slice.

Are you planning a Sunday brunch, an afternoon tea, or a special Mother’s Day treat? Our Coconut Lemon Blueberry Cake is a perfect choice. It’s loved by all for its refreshing taste and appeal. It makes every spring or summer gathering complete.

So, why delay? Welcome in the sunny season with a slice of our cake. It’s a perfect celebration treat for spring and summer. It’s bound to be loved by all and stand out on any dessert table.

Paleo Lemon Blueberry Cake Recipe

Looking for a guilt-free dessert? Try this Paleo Lemon Blueberry Cake. It uses almond, tapioca, and coconut flour, which means no grains or gluten. Its texture is light and fluffy, but it still tastes great.

You can sweeten it with maple syrup or honey. This adds a natural sweetness to the tangy cake. The lemon juice and zest bring a refreshing taste.

Fresh blueberries on top make the cake even better. They bring a burst of flavor and look beautiful too. The mix of lemon and blueberry is perfectly balanced.

Anyone can enjoy this cake, not just people on a paleo diet. It’s delicious and fits many dietary needs. Take a slice and enjoy a guilt-free treat.


  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 cup coconut oil, melted
  • 1/3 cup maple syrup or honey
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 cup fresh blueberries


  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with coconut oil or line it with parchment paper.
  2. In a mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, and salt. Mix well.
  3. In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup or honey, fresh lemon juice, and lemon zest.
  4. Add the wet ingredients to the dry ingredients and stir until well combined.
  5. Gently fold in the fresh blueberries.
  6. Pour the batter into the prepared cake pan and spread it evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
  9. Once the cake has cooled, you can frost it with your favorite Paleo-friendly frosting, or simply dust it with powdered sugar.
  10. Slice and serve with a garnish of fresh blueberries and a dusting of lemon zest, if desired.

Enjoy this Paleo Lemon Blueberry Cake as a treat. It’s perfect for brunch or tea. Its grain-free, gluten-free, and full of flavor, making it a healthier choice.

Lemon Blueberry Pound Cake Recipe

Enjoy a delightful healthier take on the classic Lemon Blueberry Pound Cake. It’s made with wholesome ingredients. This makes it a great choice for a guilt-free dessert.

This cake includes whole grain flour, Greek yogurt, and coconut oil. These ingredients offer a nutritious twist. Plus, it uses natural sugars like pure maple syrup for sweetness. This makes it a healthier dessert option.

The cake’s lemon flavor is the star. It’s made by adding fresh lemon juice and zest. The lemon’s tangy taste goes perfectly with the freshness of the blueberries. This creates a wonderful balance of flavors.

This Lemon Blueberry Pound Cake is not just tasty. It also looks beautiful, thanks to the vibrant blueberries. The blueberries bring a pop of color, making the dessert appealing.

Whether for a special event or a simple treat, this cake is a great choice. It’s both healthy and delicious. This dessert is perfect for those who want both sweet and wholesome experiences.

Ingredients Instructions
  • 2 cups whole grain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 3 large eggs
  • 1/2 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 cup fresh blueberries
  1. Preheat the oven to 350°F (175°C) and prepare a loaf pan with parchment paper.
  2. In a medium bowl, whisk together the whole grain flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, whisk together the melted coconut oil, maple syrup, eggs, Greek yogurt, vanilla extract, lemon zest, and lemon juice.
  4. Add the dry ingredients to the wet ingredients and gently fold until just combined. Be careful not to overmix.
  5. Gently fold in the fresh blueberries.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
  9. Slice and serve the Lemon Blueberry Pound Cake, and enjoy!


The Coconut Lemon Blueberry Cake is perfect for the warmer months. It combines zesty lemon, juicy blueberries, and a moist texture. It’s loved by many, whether trying to eat healthy or not.

Have a slice and feel the season’s joy. This cake’s flavors will remind you of sunny days. It’s great for gatherings or as a snack.

The cake looks as good as it tastes. The blueberries on top contrast perfectly with the cake’s color. It’s a dish that’ll wow your guests and add elegance to any event. Try it to enjoy a blend of the best flavors and textures.


What are the main ingredients in the Coconut Lemon Blueberry Cake?

The cake uses almond, tapioca, and coconut flours. It includes fresh lemon juice, zest, and blueberries.

Is the Paleo Lemon Blueberry Cake gluten-free?

Yes, this cake is gluten-free with almond, tapioca, and coconut flours.

What sweeteners can be used in the Paleo Lemon Blueberry Cake?

Use maple syrup or honey to sweeten the cake, based on what you like.

What are the healthier substitutions in the Lemon Blueberry Pound Cake?

The pound cake uses whole grain flour, Greek yogurt, and coconut oil. It’s sweetened with maple syrup, avoiding refined sugar.

What occasions are perfect for serving the Coconut Lemon Blueberry Cake?

This cake is great for Sunday brunch, afternoon tea, or Mother’s Day.

Can the Lemon Blueberry Pound Cake be enjoyed guilt-free?

Yes, it’s a guilt-free dessert with natural ingredients and sugars.

Can the Coconut Lemon Blueberry Cake be enjoyed by those following a paleo lifestyle?

Absolutely, there’s a paleo version available, using only grain-free and gluten-free ingredients.

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