This recipe for Lemon Blueberry Bundt Cake also makes great muffins! It can be found in Real Life Paleo, our quick, simple and easy cookbook that also shares a 3 phased approach to making eating nutrient-dense and low-inflammatory sustainable.
This cake manages to be elegant, simple, and delicious. Combing lemon and blueberries is a fantastic way to make a cake with minimal sweeteners memorable to your guests. We’ve even served this cake as a birthday treat instead of a traditional layer cake – adding a drippy icing really takes it over the top! It’s really perfect as-is for a bright, light, and cheery dessert for a summer cook out or barbecue!
this Blueberry Lemon Bundt Cake was featured as part of this colorful nutrient-dense meal
in Real Life Paleo – which includes numerous healthy meal plans (those Garlic Breadsticks are made of cauliflower)!
And just in time for blueberry season!
This is a recipe from our third book, Real Life Paleo (which at the time of posting this is available on Amazon for less than $20!). We wrote this book as a practical approach to going Paleo with the three simple steps we used to lose weight and improve the health of our whole family. The “Swap, Remove, Heal” method is easy for anyone to follow, no matter where you are in your journey: first, swap healthier versions of the worst offenders; then remove unhealthy foods entirely; and finally, add healing, nutritious foods to your diet.
We hope you love this recipe as much as we do!
Ingredients
- 1/2 cup lard, ghee, or palm shortening, softened, plus more for greasing the pan
- 4 cups blanched almond flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher or seal salt
- 1/4 cup maple syrup
- 1/4 cup honey
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 cups blueberries
- 1 cup raw walnuts, chopped (optional)
Instructions
- Preheat the oven to 325F. Grease a 12-cup Bundt pan with lard. Be sure to get the fat into all of the creases, where the cake is most likely to stick.
- In a medium mixing bowl, sift together the almond flour, cinnamon, baking soda, and salt.
- In a large mixing bowl, beat together the maple syrup, honey, eggs, vanilla, lemon zest, lemon juice, and lard until well combined.
- Stir the dry ingredients slowly into the wet ingredients until fully incorporated.
- With a spatula, fold in the blueberries and walnuts, if using.
- Pour the batter into the greased Bundt pan, smoothing the top. Tap the pan on the countertop a couple times to release any trapped air bubbles.
- Place in the oven and bake for 1 hour, or until a knife inserted in the center of the cake comes out clean.
- Let cool in the pan for 20-30 minutes, and then turn out onto a plate. The cooling-in-the-pan step cannot be skipped! Letting the cake cool allows it to retract from the edges of the Bundt pan, which will make for a beautiful release (instead of a crumbly mess).
- Note: Yes, you could use thawed-from-frozen blueberries, but they would change texture of the resulting cake due to much more juice.
Looking for something more decadent? Check out this chocolate layer cake! The icing doesn’t use any dyes at all – and the cake is perfectly rich and crumbly. Get this recipe exclusively in Real Life Paleo!
This recipe is from Real Life Paleo.
