Blueberry Lemon Breakfast Cake

January 24, 2021
0 Ratings
Photo by nicolelupu
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 16
Author Notes

A moist gluten free breakfast cake perfect for brunch with an extra hot latte. —nicolelupu

What You'll Need
  • 2/3 cup almond flour
  • 2/3 cup coconut flour
  • 2/3 cup oat flour
  • 1/2 cup coconut oil (melted and cooled)
  • 1/3 cup monk fruit sweetener (I used lakanto)
  • 1 egg
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice (plus zest)
  • 1 cup almond milk (vanilla, unsweetened)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups blueberries (fresh, not frozen)
  1. Preheat the oven to 375 degrees and grease a 8×8 baking pan.
  2. Combine flours, baking powder, baking soda and salt in a medium bowl and set aside.
  3. In a larger bowl add your melted and cooled coconut oil and monk fruit sweetener and whisk to combine, then add in the egg and 2 egg whites, vanilla, lemon juice and zest.
  4. Alternate adding the flour mixture and almond milk to the batter until well combined but not over beaten. Fold in blueberries.
  5. Pour batter into prepared pan, optional to sprinkle some additional sugar on top if desired.
  6. Bake for 25-30 mins or until a toothpick comes out of the center of the cake clean.
  7. Allow cake to fully cool before slicing, this cake can also be topped with glaze for sweetness and makes an excellent summertime dessert.

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