This Paleo Lemon Blueberry Breakfast Cake is full of blueberries and citrusy lemon zest, creating the perfect flavor medley for welcoming spring! Made with fresh, wholesome ingredients, it’s a warming start to your day, especially when enjoyed with company.
Welcome Jenn, who blogs at Regain Your Sparkle, as our guest contributor. If you’re missing all your favorite foods after switching to a healthier lifestyle, her goal is to bring the fun back into your daily meals and entertaining menus without sacrificing your health. Her recipes feature wholesome, nutritious, and gluten-free ingredients.
For this recipe, I chose to make a paleo-friendly breakfast cake due to the nutritional value of many of the ingredients paired with the warm and appealing featured flavors for spring. It’s everything you love about a typical coffee cake or breakfast cake with two key ingredients: blueberries and coconut flour.
Choosing Your Blueberries
To make this delicious, the blueberries can really make or break the flavor. As a result, there are a few things to keep in mind when selecting your blueberries. To begin with, to follow healthier eating guidelines, select organic blueberries when available. Blueberries make the EWG’s extended Dirty Dozen™ list (at number 17) for pesticides due to their thin skins.
For flavor and texture in your breakfast cake, look for blueberries that are plump, firm, dry, smooth skinned, and any size, with the exception of the very tiny ones. The color should be a deep blue to purple to black with no pink; blueberries are a fruit that do not continue to ripen after harvest and any sign of pink shows they have been prematurely picked. Store in the refrigerator and do not wash them until you are ready to use!
The other key ingredient, coconut flour is used over many other alternative and gluten-free flours due to its versatility (allowed on the vast majority of special diets). It’s gluten-free, grain- free, and low-carb, it’s high in healthy fats and fiber, and it’s known for its low glycemic index.
While it has amazing nutritional value and a great texture for cake, it does have a lot higher absorbency of liquid in comparison to other gluten-free flours. This paleo lemon blueberry cake recipe follows the typical usage recommendations of 1:4 (coconut flour:regular flour) and the one egg minimum for every ¼ cup of coconut flour used.
Optional Vanilla Glaze
flour absorbs the moisture. Stir until fully incorporated.
the coconut oil. *You may need to use your hands a little if the coconut oil has hardened too
toothpick inserted in the middle comes out clean.
heat until combined. Remove from heat. Allow to cool. Drizzle over top of baked cake.
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