If you are looking for an easy-to-make show-stopper cake that tastes amazing, look no further. The cake is infused with a bright zesty lemon flavor that is sure to delight. This recipe is based on Natasha's recipe from Natasha's kitchen. It is one of her favorite recipes, so that says a lot, and this low-carb version is delightful as well, giving an added bonus of a Creamy Topping. The jammy blueberries throughout make this cake moist and delicious and perfect for spring or summertime.
You can make this cake in a hurry for company coming, provided you already have one of my bake mixes on hand and frozen, unsweetened blueberries in the freezer. If you are using the Keto Bake Mix, use 2 cups of it, as it is not quite as robust a bake mix as the Gluten-Free Bake Mix 2.
This cake is fancy enough for company and comforting enough to enjoy for breakfast, which I did for almost an entire week. Yes, the cake is great chilled as well and keeps very well, sliced, in an airtight container in the fridge.
The blueberries provide a burst of juicy flavor in a cake that is not overly moist.
Olive oil is used in the cake instead of butter for a lighter texture. I used a lot of lemon zest in the cake, but if you like you can add a tablespoon of lemon juice as well. With the frozen blueberries, I wanted to avoid making the cake too moist. As written, it was just perfect, but a tablespoon of lemon juice will not hurt. You may use fresh blueberries instead, in which case you can increase the amount of lemon juice to 2 tbsp.
Use a spatula to remove all of the cake mix from the large bowl. The berries should be mixed with the bake mix to help them not all fall to the bottom of the cake, which they did not. It is almost like there are cake layers because of the blueberries. Fold the blueberries into the cake batter. the flavor of the cake is basically a lemon cake. If you prefer you could spread the batter in two cake pans and make a cream cheese frosting for the cake.
When adding the dry ingredients, first mix on low speed before increasing speed. I used fresh lemons to get the lemon zest and you would definitely want to use fresh lemons for the fresh lemon juice if you decide to use it. This lemon blueberry cake recipe is bound to delight.
When mixing the cake, I used a paddle attachment, but not the kind for making bread - the sturdy kind and not a whisk. You an move the pan to a wire rack to cool the cake, although I didn't do that. If you prefer you can make blueberry muffins with this cake mix instead. The carbohydrates are moderate and not out of line for such a cake.
INGREDIENTS:
Gluten-Free Bake Mix 2 OR use Keto Bake Mix:
12/3 cups almond flour (400 mL)
3/4
cup gluten-free oat flour (175 mL)
2 tbsp coconut flour (30 mL)
Lemon Blueberry Cake:
3 large eggs
Liquid sweetener to equal 1 cup sugar (250 mL)
2 tbsp allulose blend sweetener (30 mL)
3/4
cup sour cream (175 mL)
1/3
cup light olive oil (75 mL)
1 tsp vanilla extract (5 mL)
1/8
tsp salt (0.5 mL)
21/4 cups Gluten-Free Bake Mix – see recipe
above (560 mL)
21/2 tsp baking powder (12 mL)
2 tbsp lemon zest (30 ml)
4 cups frozen unsweetened blueberries (1 L)
1 tbsp Gluten-Free Bake Mix 2 (15 mL)
Optional Cream Cheese Topping:
8 oz spreadable cream cheese (250 g)
4 tbsp heavy cream (60 mL)
Liquid sweetener, to equal 1/4 cup sugar (60 mL)
1/2
tsp vanilla extract (2 mL)
Preheat the oven to 375°F (190°C). Line the bottom of a spring form pan with
parchment paper.
Gluten-Free Bake Mix: I usually make up a batch x4 for convenience and keep in an airtight container at room temperature. In medium bowl, combine almond flour, oat flour and coconut flour. Mix well. Or, as I do – I measure the ingredients directly into a large plastic canister with lid and I simply shake the container until all is mixed thoroughly. This bake mix can be used instead of white flour – if one is replacing less than 1 cup (250 mL) add 2 tbsp (30 mL) extra bake mix and if replacing more than 1 cup flour, add 1/4 cup (60 mL) extra bake mix. For this type of recipe but not for cookies or brownies, I usually add an extra egg.
Lemon Blueberry Cake: In stand mixer or food processor, whisk eggs,
liquid sweetener and allulose blend sweetener on high speed for a few
minutes. Add sour cream, olive oil,
vanilla extract and salt and whisk on medium speed until well combined.
In medium bowl, combine 21/4 cups (560 mL) Gluten-Free Bake Mix and
baking powder. Stir in lemon zest. Add to wet ingredients in 2 batches, mixing
well on low to medium speed between batches.
(This mixture is not as sensitive as when one is using white
flour.)
Rinse blueberries in colander to make sure there is
no ice adhering to the blueberries.
Allow to drain. In medium bowl, toss
drained blueberries with 1 tbsp (15 mL) Gluten-Free Bake Mix.
Spread half cake batter in prepared pan and top with
1 cup (250 mL) blueberries and then spread the remaining cake batter carefully
over the blueberries. Top with the
remaining blueberries, pressing them in about half way into the batter. Bake 30 minutes and then check with a cake
tester to make sure the cake is no longer wet in the center; it should come out
clean with no crumbs clinging to it.
Mine was perfectly done and golden brown on top in 30 minutes. Allow to cool at least 10 minutes before
carefully removing the ring from the pan.
When the cake is at room temperature, dust with powdered sweetener, if
desired.
Optional Cream Cheese Topping: In small bowl, nuke cream cheese and heavy
cream about 1 minute (cover the bowl to prevent splattering). Whisk in liquid sweetener and vanilla extract
until perfectly smooth. Serve over a
slice of Lemon Blueberry Cake.
Yield: 12 servings
1
serving without topping
203.5
calories
5.6
g protein
16.0
g fat
0.9 g fiber
7.8
g net carbs