Glazed Blueberry Lemon Cake
Glazed Blueberry Lemon Cake
Ingredients
For the Lemon Loaf
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs, room temperature
- 2/3 cup pure maple syrup
- 1/3 cup coconut oil, melted
- 1/2 cup unsweetened almond milk, room temperature
- 1/4 cup fresh lemon juice, from about 2 lemons
- 1 tablespoon lemon zest, from about 2 large lemons
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup blueberries, fresh or frozen
For the Blueberry Lemon Glaze
- 1/2 cup coconut cream, from a can of chilled full-fat coconut milk
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1-2 tablespoons blueberry syrup or jam, depending on desired color
- 1 1/2 teaspoons arrowroot powder, dissolved in 1 tablespoon water
- 1 tablespoon water
Instructions
- 1
Preheat the oven to 350°F. Grease and line an 8x8-inch cake pan with parchment paper, allowing the parchment to overhang on two sides to create handles.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined.
⏱️ 3 min
- 3
In a separate large bowl, whisk the room temperature eggs, pure maple syrup, melted coconut oil, room temperature unsweetened almond milk, fresh lemon juice, lemon zest, vanilla extract, and almond extract until smooth.
⏱️ 5 min
- 4
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, stirring gently with a spatula until just combined. Be careful not to overmix the batter.
⏱️ 3 min
- 5
Gently fold in the blueberries until evenly distributed throughout the batter.
⏱️ 2 min
- 6
Pour the batter into the prepared 8x8-inch cake pan and smooth the top with a spatula.
⏱️ 2 min
- 7
Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 40 min•🌡️ 350
- 8
While the cake is baking, prepare the glaze. In a small saucepan, combine the coconut cream, 2 tablespoons pure maple syrup, 1/2 teaspoon vanilla extract, and 1/8 teaspoon kosher salt. Whisk to combine.
⏱️ 3 min
- 9
Add the blueberry syrup or jam (1-2 tablespoons, depending on your desired color) and 1 tablespoon fresh lemon juice to the saucepan. Whisk until the color is uniform.
⏱️ 2 min
- 10
In a small separate bowl, dissolve the 1 1/2 teaspoons of arrowroot powder in 1 tablespoon of water. Add this mixture to the saucepan with the glaze ingredients.
⏱️ 1 min
- 11
Place the saucepan over medium heat and whisk continuously until the glaze thickens to your desired consistency. Remove from heat.
⏱️ 5 min
- 12
Once the cake is baked, let it cool in the pan for 5–10 minutes. Then, carefully lift the cake out of the pan using the parchment paper handles and transfer it to a wire rack set over a baking sheet.
⏱️ 10 min
- 13
Pour the warm glaze evenly over the top of the slightly cooled cake, spreading it gently with a spoon or offset spatula to cover the surface.
⏱️ 2 min
- 14
Allow the glaze to set for at least 15-20 minutes before slicing and serving.
⏱️ 20 min
Kitchen Tools
Glazed Blueberry Lemon Cake
For the Lemon Loaf
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs, room temperature
- 2/3 cup pure maple syrup
- 1/3 cup coconut oil, melted
- 1/2 cup unsweetened almond milk, room temperature
- 1/4 cup fresh lemon juice, from about 2 lemons
- 1 tablespoon lemon zest, from about 2 large lemons
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup blueberries, fresh or frozen
For the Blueberry Lemon Glaze
- 1/2 cup coconut cream, from a can of chilled full-fat coconut milk
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1-2 tablespoons blueberry syrup or jam, depending on desired color
- 1 1/2 teaspoons arrowroot powder, dissolved in 1 tablespoon water
- 1 tablespoon water
Instructions
- 1
Preheat the oven to 350°F. Grease and line an 8x8-inch cake pan with parchment paper, allowing the parchment to overhang on two sides to create handles.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined.
⏱️ 3 min - 3
In a separate large bowl, whisk the room temperature eggs, pure maple syrup, melted coconut oil, room temperature unsweetened almond milk, fresh lemon juice, lemon zest, vanilla extract, and almond extract until smooth.
⏱️ 5 min - 4
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, stirring gently with a spatula until just combined. Be careful not to overmix the batter.
⏱️ 3 min - 5
Gently fold in the blueberries until evenly distributed throughout the batter.
⏱️ 2 min - 6
Pour the batter into the prepared 8x8-inch cake pan and smooth the top with a spatula.
⏱️ 2 min - 7
Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 40 min•🌡️ 350 - 8
While the cake is baking, prepare the glaze. In a small saucepan, combine the coconut cream, 2 tablespoons pure maple syrup, 1/2 teaspoon vanilla extract, and 1/8 teaspoon kosher salt. Whisk to combine.
⏱️ 3 min - 9
Add the blueberry syrup or jam (1-2 tablespoons, depending on your desired color) and 1 tablespoon fresh lemon juice to the saucepan. Whisk until the color is uniform.
⏱️ 2 min - 10
In a small separate bowl, dissolve the 1 1/2 teaspoons of arrowroot powder in 1 tablespoon of water. Add this mixture to the saucepan with the glaze ingredients.
⏱️ 1 min - 11
Place the saucepan over medium heat and whisk continuously until the glaze thickens to your desired consistency. Remove from heat.
⏱️ 5 min - 12
Once the cake is baked, let it cool in the pan for 5–10 minutes. Then, carefully lift the cake out of the pan using the parchment paper handles and transfer it to a wire rack set over a baking sheet.
⏱️ 10 min - 13
Pour the warm glaze evenly over the top of the slightly cooled cake, spreading it gently with a spoon or offset spatula to cover the surface.
⏱️ 2 min - 14
Allow the glaze to set for at least 15-20 minutes before slicing and serving.
⏱️ 20 min