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PALEO LEMON BLUEBERRY POUND CAKE

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Nicole Modic
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Ingredients

FOR THE CAKE:

  • 1 1/3 cup blanched almond flour (make sure to use FINE almond flour)
  • 1/3 cup coconut flour
  • 2 tbsp arrowroot powder
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 eggs
  • juice from 2 lemons
  • zest from the same 2 lemons!
  • 1/3 cup maple syrup
  • 1 cup fresh blueberries

THE GLAZE:

  • 3 tbsp melted coconut butter

Instructions

  • Preheat oven to 350.
  • Line an 8x4 or 9x5 loaf pan with parchment paper (rub coconut oil inside the cavity before placing the parchment paper on top, so that the parchment paper sticks).
  • In a medium bowl, mix together the dry ingredients.
  • In a small bowl, whisk together the wet ingredients, including the lemon zest, and leaving out the blueberries.
  • Next, pour the wet ingredients into the bowl with the dry ingredients, folding in the blueberries last.
  • Pour batter into the loaf pan and bake for 40 ish minutes.
  • Remove from oven and let cool completely. Resist the temptation to dive in right away!
  • Melt the coconut butter and drizzle on top, slice, and dig in!
  • If you want more sweetness in the glaze, add 1 tsp of maple syrup to the coconut butter. Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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