Indulge in this perfectly balanced sweet and tart treat.

Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients
 2 Eggs
 ½ cup Almond Milk or Coconut Milk, unsweetened
 ½ cup Maple Syrup or Honey
 1 tsp Vanilla Extract
 1 tsp Lemon Zest OR 3-4 drops Lemon Essential Oil
 1 ¾ cups Almond Flour
 ¼ cup Flaxseeds, ground
 1 tsp Baking Powder
 ¼ tsp Sea Salt
 1 cup Fresh or Thawed from Frozen Blueberries

1

Preheat oven to 375 F.

2

In a large bowl, combine the eggs, maple syrup or honey, vanilla, and lemon.

3

Whisk to combine. Add the nut flour, baking powder, and sea salt.

4

Whisk to combine again and fold in blueberries.

5

Pour the mixture into a greased 8×8 pan and bake for about 20 minutes or until a toothpick comes out clean.

6

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

Additional Notes:

Check out our Lemon Blueberry Cake Blog Post!

Ingredients

Ingredients
 2 Eggs
 ½ cup Almond Milk or Coconut Milk, unsweetened
 ½ cup Maple Syrup or Honey
 1 tsp Vanilla Extract
 1 tsp Lemon Zest OR 3-4 drops Lemon Essential Oil
 1 ¾ cups Almond Flour
 ¼ cup Flaxseeds, ground
 1 tsp Baking Powder
 ¼ tsp Sea Salt
 1 cup Fresh or Thawed from Frozen Blueberries

Directions

1

Preheat oven to 375 F.

2

In a large bowl, combine the eggs, maple syrup or honey, vanilla, and lemon.

3

Whisk to combine. Add the nut flour, baking powder, and sea salt.

4

Whisk to combine again and fold in blueberries.

5

Pour the mixture into a greased 8×8 pan and bake for about 20 minutes or until a toothpick comes out clean.

6

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

Lemon Blueberry Cake