Blueberry Lemon Almond Cake with Blueberry Cream Cheese Frosting

In my home it takes a lot to elevate a baked goods recipe to repeat status, especially when it's gluten-free, Keto friendly, low carb and Paleo-ish. All those labels aside, healthy desserts usually aren't loved by every member of the family and therefore don't get to become a go-to choice for special occasions, week night dessert, or the perfect dish to take to a family gathering. 

This blueberry lemon cake is all that and more.

The cake itself has a pound cake texture, dense and moist, with sweet, slightly tart blueberries interspersed throughout. 

The frosting is a pastel purple from the addition of blueberries to the cream cheese & whipped cream base.

This cake is simple to make and quick to prepare as long as you do a couple things ahead of time. Definitely read through the ingredients and instructions complete before beginning.

You'll need to bloom the gelatin & simmer the blueberries (if going with this option) ahead of time.

While putting together this recipe or any recipes I create, I work to find a balance between three important pillars. 

Taste: It has to taste good. Too bad taste isn't one size fits all, or even one size fits one all the time. Taste differs from person to person, people's tastes change throughout life, and often tastes change drastically seasonally. I do my best to take all of this into consideration..

Nutrition: The level of nutrient density or clean ingredients I use in recipes is on a spectrum. On one end is pristinely grown food, lovingly tended and harvested by myself & my loved ones. All the way on the other end of this spectrum is factory farmed, mass produced, highly processed ingredients. I work at staying as far as possible from the second example and strive to get as close as possible to all my ingredients coming from a scenario like first example

Slow/Low Carbohydrate Content: I want every ingredient to be low glycemic, and slow acting or very low in carbohydrates. It took me a lot of time, research and experimentation to understand what this really means. After a few years preparing food in this way, it's become somewhat intuitive.

I do my best to balance these three aspects of the recipe. If one is out of alignment it just doesn't work.

In this blueberry lemon cake recipe I use organic store bought berries, and home grown lemons. I also use organic grass-fed dairy, and organic almond and coconut flour. 

RECIPE

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Ingredients

Cake

4 cups finely ground almond flour

1 cup coconut flour

1 tsp sea salt

1 tbs baking soda

½ cup erythritol

½ tsp stevia extract

1 cup melted butter or melted coconut oil (cooled slightly)

9 large eggs

1 cup cream or unsweetened coconut milk

2 Tbs vanilla extract

1 Tbs lemon zest

Juice of 1 lemon

1 cup fresh blueberries

 Frosting

4oZ cream cheese

½ cup simmered & condensed fresh blueberries (cooled), or ½ cup unsweetened blueberry preserve

1.5 cups cream

1 tsp vanilla extract

Pinch sea salt

6 drops stevia extract

1 Tbs gelatin (bloomed then melted in ¼ cup water)

Instructions

 Prep

• Preheat oven to 350 f
• Grease 2 9” round cake pans. Line bottom with parchment paper cut to size.
• Bloom & melt gelatin

Cake

• Combine dry ingredients (almond flour, coconut flour, salt, erythritol, baking soda) into a large bowl, whisk together.
• In a separate bowl, combine wet ingredients (eggs, cream, lemon zest, lemon juice, vanilla extract & melted butter/oil).
• Pour wet ingredients into bowl of dry ingredients, mix with wooden spoon, or stand mixer paddle attachment. Mixture will come together quickly, don’t over mix.
• Add fresh blueberries, fold in to evenly distribute throughout batter.
• Pour batter evenly into both pans, spread batter to evenly cover pan.
• Bake 25-35 minutes, or until golden around edges and center has puffed up.
• Run a butter knife around inside edge to loosen, flip over onto a cooling rack

Frosting (do not prepare until cakes are cool and ready to be frosted)

• In a stand mixer add cream cheese, vanilla extract, condensed blueberries/blueberry preserve, sea salt, stevia extract. Mix until fully combined.
• Pour in cream. Beat until almost fully whipped.
• Drizzle gelatin into mixture while it is stirring.
• Frost cake immediately (before gelatin fully sets)
• Place in refrigerator for at least 30 minutes to set frosting