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4.59 from 55 votes

Almond flour blueberry lemon cake

This almond flour lemon blueberry cake is filled with lemon zest, blueberries and sour cream keeps it moist and delicious!
Prep Time5 minutes
Cook Time35 minutes
Course: Breakfast, cake, Dessert, healthy, Main Course
Cuisine: Breakfast, cake, Dessert, healthy bake, Low Carb
Keyword: Blueberry, Breakfast, Dessert, Healthy, Lemon, main course
Servings: 1 8 x 8 cake

Ingredients

  • 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.