These blueberry lemon almond cakes make tasty treats for morning or afternoon tea or enjoy them as a dessert. The zesty and fresh flavours of lemon and blueberries make a delicious blend with almond and coconut. Gluten-Free, Dairy-Free, Paleo-Friendly.
If you are looking for a sweet treat that can be made pretty quickly these blueberry lemon cakes are for you!
They can be made with frozen or fresh blueberries so can be made any time of year. The fresh citrusy flavour from the lemon helps keeps these mini cakes moist and light.
Make a batch of cakes ahead of time and take them to a potluck, picnic, or as a shared plate, they won't last long!
Or enjoy them as an easy dessert, these blueberry lemon cakes pair perfectly with greek yoghurt, coconut yoghurt, vanilla ice cream, or whipped cream or whipped coconut cream.
This recipe was inspired and adapted by my lemon coconut cakes recipe, if you would like instructions on how to whip coconut cream please check it out here.
Step-by-Step Instructions
- Preheat your oven to 180°C/355° on a conventional setting. If you have warmed the coconut oil then leave it to cool so that it is at room temperature.
- Whisk the eggs in a bowl or with an electric mixer until they double in size.
- Add the melted and cooled coconut oil, lemon juice, lemon zest, maple syrup, apple cider vinegar, & vanilla extract to the bowl and mix all together.
- Next add the almond meal, desiccated coconut, coconut flour, and baking soda, and mix until everything is combined.
- Fold the blueberries into the cake batter.
- Spoon the mixture into your greased muffin tin or tray. Gently smooth the batter down with the back of a spoon.
- Top each mini cake with a sprinkle of blueberries, desiccated coconut, and a light drizzle of maple syrup.
- Bake for 15-18 minutes until the skewer comes out clean once inserted.
- Remove the lemon cakes from the oven and leave them to cool before serving.
Additional Recipe Notes
- You can use frozen blueberries in these cakes. You will need to defrost them before using them and may need to cook the cakes for a couple of minutes longer as they may add more moisture.
- A silicone muffin tray can help give these cakes smooth edges and makes them easy to pop out. If you are baking on a silicone tray then place it on a standard flat baking tray in the oven, this helps get it in and out without the batter spilling. You can also use a standard muffin tin that is well-greased or paper muffin liners inside a muffin tray.
- Honey can be used in place of maple syrup.
How to store:
The cakes will keep for 3-5 days in an airtight container, they will stay moist if they are kept in the fridge. They can also be frozen in zip-lock bags and kept for up to 3 months.
Other recipes you might like:
- If you are a fan of zesty lemon you will love these creamy lemon coconut bliss balls as a tasty snack.
- These creamy lemon squares make a tasty lemon sweet treat.
- Dairy-free and still creamy and decadent these Vegan blueberry and white chocolate "cheesecakes" are bright, vibrant in colour and simply delicious!
- So easy to make, these blueberry, cacao and coconut energy balls are delectable healthy treats!
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Blueberry Almond Lemon Cakes
Mini lemon blueberry and almond cakes. These delicious and versatile sweet treats are perfect for morning tea, dessert, or take to a picnic or potluck. Gluten-Free, Dairy-Free, Paleo, Refined-Sugar-Free.
Ingredients
Lemon Blueberry Almond Cakes
- 3 medium-sized eggs
- ⅓ cup coconut oil, melted and cooled to room temp, plus extra for greasing the muffin tray
- ¼ cup maple syrup
- ¼ cup of lemon juice and zest of lemons (2 medium-sized approx)
- 1 teaspoon apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup ground almonds/almond meal
- 1 cup desiccated coconut
- 1.5 Tablespoon coconut flour
- 1 cup blueberries
Topping
- ⅓ cup blueberries
- 1 Tablespoon desiccated coconut
- 1 Tablespoon maple syrup
Instructions
- Preheat your oven to 180°C/355° on conventional setting.
- Whisk the eggs in a bowl or with an electric mixer until they double in size.
- Add the melted and cooled coconut oil, lemon juice, lemon zest, maple syrup, apple cider vinegar, & vanilla extract to the bowl and mix all together.
- Next add the almond meal, desiccated coconut, coconut flour, and baking soda, and mix until everything is combined.
- Fold the blueberries in to the batter.
- Spoon the mixture into your greased muffin tin or tray. Gently smooth the batter down with the back of a spoon.
- Top each mini cake with a sprinkle of blueberries, desiccated coconut, and a light drizzle of maple syrup.
- Bake for 15-18 minutes until the skewer comes out clean once inserted.
- Remove and leave to cool before serving.
Notes
- The lemon blueberry cakes will keep for 3-5 days in an airtight container, they will stay moist if they are kept in the fridge.
- You can use frozen blueberries, you will need to defrost them first and may need to cook the cakes for a couple of minutes longer as they may add more moisture.
- A silicone tray can help give these cakes smooth edges and makes them easy to pop out.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 195Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 41mgSodium 145mgCarbohydrates 15gFiber 2.4gSugar 10gProtein 3.9g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
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