40+ Easter Recipes That Are Fresh, Classic and Easy
So many amazing Easter recipes to choose from. But this lemon blueberry cake is always a winner for Easter dessert!
Servings: 12 servings
Ingredients
Dry Ingredients
- 2½ cups almond flour
- ¾ cup tapioca flour
- ⅓ cup coconut flour
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2 cups blueberries
Wet Ingredients
- 3 eggs
- 3 lemons juiced and zested
- ⅔ cup maple syrup
- ½ tablespoon apple cider vinegar
- ¼ cup coconut oil
- 2 teaspoons vanilla extract
Instructions
- Pre-heat oven to 350° F (175° C). Grease the bottom and sides of a 9-inch springform pan with coconut oil or ghee. You can also line the bottom of the springform pan with parchment paper for easy removal.
- Combine all dry ingredients (minus the blueberries) in a large bowl and stir.
- Combine all wet ingredients in a bowl.
- Pour the wet ingredients into the dry ingredients and mix with a hand-mixer on medium-high speed for about 30 seconds or until combined.
- Pour half the batter into the springform pan and add ½ cup of the blueberries. Pour the remaining batter and add the rest of the blueberries on top of the batter.
- Bake in the oven for 55-60 min. The batter will remain light colored on top, so use a toothpick to make sure the middle is cooked through.
Nutrition
Calories: 297kcal | Carbohydrates: 32g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 304mg | Potassium: 115mg | Fiber: 5g | Sugar: 15g | Vitamin A: 79IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 2mg