You’re going to have to excuse us from going on and on about blueberries but when these babies are in season we just can’t help ourselves! 

We talked about the amazing benefits of blueberries in a recent newsletter, but in case you missed it, check out this post (which also has our kid-friendly Blueberry Salad recipe). 

Now since we both love baking (including Stephanie’s younger son who is a rock star in the baking department), we came up with this blueberry baked treat for you.

There are a couple of awesome things about this recipe, including the fact that it can be made in ONE bowl (that means no need to separate wet and dry ingredients – yay)! 

The other cool thing is that we used lemon essential oil in the recipe to replace the lemon zest. We have been experimenting more and more with using essential oils in our cooking which has been really fun.

This recipe came to be because I realized I did not have any fresh lemons. So I decided to sub the lemon oil instead. I was able to skip the zesting part and simply tipped in 3 drops of the lemon oil. Delicious and super easy. 

And by the way, lemon essential oil has its own share of health benefits, from supporting digestion, cleansing the body, lifting mood and more.

In fact we use lemon oil regularly to flavor our water (sooo refreshing), make our own DIY natural cleaning supplies, and diffuse in the air for energy (great clean smell too). 

If you are interested in learning more about essential oils, let us know by leaving a comment or email us at admin@nourishinggurus.com.

Ok ready for the recipe?? Here you go!

Lemon Blueberry Cake

  • 2 eggs
  • 2/3 cup unsweetened almond or coconut milk
  • 1/2 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest or 3-4 drops lemon essential oil
  • 1 3/4 cups almond flour
  • 1/4 cup ground flax seeds
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup fresh or thawed from frozen blueberries

Preheat oven to 375 F. In a large bowl, combine the eggs, maple syrup or honey, vanilla, and lemon. Whisk to combine. Add the nut flour, baking powder, and sea salt. Whisk to combine again and fold in blueberries. Pour the mixture into a greased 8×8 pan and bake for about 20 minutes or until a toothpick comes out clean.

Feel free to sub other berries for the blueberries like strawberries or raspberries – that would be delicious too.

Enjoy! 

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