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Lemon Blueberry Cake with Cyanberry Glaze Recipe

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4.1 from 3 reviews

This Lemon Blueberry Cake is a moist and tangy gluten-free treat made with almond and tapioca flours, infused with fresh lemon juice and zest, and studded with juicy blueberries. Topped with a vibrant blueberry glaze, this cake offers a refreshing citrus flavor perfect for any occasion.

Ingredients

Cake Ingredients

  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 3 large eggs
  • 1/2 cup Greek yogurt (2% fat)
  • 1/4 cup olive oil (or any liquid oil of choice)
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup coconut sugar or brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup blueberries

Glaze Ingredients

  • 1/2 cup blueberries (fresh or frozen)
  • 1/2 cup powdered sugar
  • 1/2 tsp lemon zest
  • 1-2 tsp water, as needed

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
  2. Mix Wet Ingredients: In a large bowl, whisk together eggs, sugar, olive oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and uniform.
  3. Combine Dry Ingredients: In a separate bowl, stir together almond flour, tapioca flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
  4. Make Batter: Pour the wet ingredients into the dry ingredients and whisk them together until a smooth batter forms. Gently fold in the blueberries to distribute them without breaking them.
  5. Bake Cake: Grease an 8-inch round pan or line a 9x5-inch loaf pan with parchment paper. Pour the batter into the prepared pan and bake for 40-45 minutes, checking for doneness by pressing the top—it should feel firm and a toothpick inserted should come out clean. Allow the cake to cool in the pan for 15-20 minutes before removing.
  6. Prepare Blueberry Glaze: Warm blueberries in the microwave in 30-second intervals until they release their juice. Strain the mixture using a mesh strainer, pressing with a spoon to extract juices while discarding skins. In a bowl, combine the blueberry juice with powdered sugar and lemon zest. Whisk well and add water teaspoon by teaspoon until the glaze reaches a pourable consistency.
  7. Glaze Cake: Once the cake has cooled and been removed from the pan, pour the blueberry glaze evenly over the top. Spread gently with a rubber spatula and sprinkle additional lemon zest for garnish.
  8. Storage: Store the cake in a cool place for up to 3 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • You can substitute olive oil with any neutral liquid oil like avocado or canola oil.
  • Use fresh or frozen blueberries depending on availability; frozen should be thawed and drained before use.
  • For a sweeter glaze, adjust powdered sugar to taste.
  • Ensure cake is fully cooled before glazing to prevent melting the glaze.
  • This cake is naturally gluten-free due to the almond and tapioca flours.
  • If you prefer a more lemony punch, increase lemon zest slightly in the batter and glaze.

Find it online: https://cozyplatter.com/lemon-blueberry-cake-with-cyanberry-glaze-recipe/