I love a good blueberry lemon cake and this almond flour blueberry lemon cake is no exception! It’s lower in carbohydrates so I can eat it and not have negative blood sugar consequences and it tastes delicious! It’s perfect for a breakfast cake but can also be made as a dessert too.

The sour cream in the cake keeps it’s super moist too. I use a mix of monk fruit and sugar in my cake but I will list the option of using all sugar or other sugar alternatives if you are not into monk fruit as a sweetening option.

This cake is almost like a blueberry upside down cake. We are using almond flour so it liquefies a little more than regular flour when it heats up so the blueberries tend to sink into the bottom 1/2 of the cake but it just adds to the cakes charm.

This cake will keep on your counter top for around 3 days until it starts to get a little funky but will last in the refrigerator for a week or so.

What you need to make almond flour blueberry lemon cake:

Makes 1 – 8 x 8 cake

1 cup almond flour
1/2 cup flour or gluten free baking mix
1/2 cup monk fruit sweetener or equal amounts sugar or sweetener of choice
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
zest from 1 lemon
3 eggs
1/2 cup sour cream
2 tablespoons lemon juice
1/2 cup milk
1 cup blueberries
1 tablespoon flour or gluten free baking mix

Instructions

Preheat oven to 350 F.
In a bowl, add almond flour, flour or gluten free baking mix, sweetener of choice, sugar, baking powder and salt and stir together.
Add lemon zest, eggs, sour cream, lemon juice and milk into flour mixture and blend until smooth.
Pour into greased baking dish and pour batter in.
Toss blueberries in flour or gluten free baking mix then add blueberries to top of batter and bake for 35-37 minutes or until the center is baked through.

Here are a few other almond flour desserts you may also like:

Almond Flour Apple Zucchini Breakfast Cake RECIPE HERE
Healthy Almond Pear Crisp RECIPE HERE
Low Carb Cranberry Bread RECIPE HERE

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4.59 from 55 votes