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–+ servings

Blueberry Lemon Breakfast Cake

nicolelupu
A moist gluten free breakfast cake perfect for brunch
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Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 16
Calories 146 kcal

Equipment

  • 8x8 baking pan

Ingredients
  

  • 2/3 cup almond flour
  • 2/3 cup coconut flour
  • 2/3 cup oat flour
  • 1/2 cup coconut oil melted and cooled
  • 1/3 cup monk fruit sweetener I used lakanto
  • 1 egg
  • 2 egg whites
  • 1 tsp vanilla extract
  • 2 tsp lemon juice plus zest
  • 1 cup almond milk vanilla, unsweetened
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups blueberries fresh, not frozen

Instructions
 

  • Preheat the oven to 375 degrees and grease a 8x8 baking pan
  • Combine flours, baking powder, baking soda and salt in a medium bowl and set aside
  • In a larger bowl add your melted and cooled coconut oil and monk fruit sweetener and whisk to combine, then add in the egg and 2 egg whites, vanilla, lemon juice and zest.
  • Alternate adding the flour mixture and almond milk to the batter until well combined but not over beaten. Fold in blueberries.
  • Pour batter into prepared pan, optional to sprinkle some additional sugar on top if desired
  • Bake for 25-30 mins or until a toothpick comes out of the center of the cake clean.
  • Allow cake to fully cool before slicing, this cake can also be topped with glaze for sweetness and makes an excellent summertime dessert.

Nutrition

Calories: 146kcalCarbohydrates: 10gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 10mgSodium: 327mgPotassium: 43mgFiber: 3gSugar: 2gVitamin A: 25IUVitamin C: 2mgCalcium: 68mgIron: 1mg
Keyword blueberries, breakfast cake, lemon
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