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Birds eye view of the lemon blueberry cake, a silver cake cutter, a small bowl of bluerries, a cream color cloth napkin with blue fringes, and some scattered blueberries on a dark gray surface

Lemon Blueberry Cake

  • Author: Vicky & Ruth
  • Total Time: 40 minutes
  • Yield: 8 slices 1x


Our gluten-free Lemon Blueberry Cake does double duty – delivering lemony brightness and dense sweet blueberries in a beautiful almond cake that is perfect for Passover, Easter, or other special occasions.


  • 2 cups almond meal
  • 2 tbsp potato starch
  • 1 1/2 tsp baking powder
  • 2 large eggs
  • 3/4 cup confectioners' sugar
  • 1 tsp natural vanilla extract
  • Zest of 2 medium organic lemons (or to taste)
  • Pinch of salt
  • 1/2 cup fresh or frozen blueberries


  1. Preheat the oven to 350F. Lightly grease an 8 inch round baking pan and place a piece of parchment paper at the bottom of the pan. Place oven rack in medium-low position
  2. Combine the almond meal, potato starch and baking powder in a bowl, and mix well. Set aside
  3. Combine the eggs, sugar, vanilla, salt and lemon zest in a large bowl. Using an electric mixer, beat for 3-4 minutes. Add the almond meal mixture and mix until just combined
  4. Fold in the blueberries, but reserve a few to place top of the batter.
  5. Transfer the batter to the greased lined pan (See Note #1)
  6. Place the reserved blueberries on top of the batter.
  7. Bake for 25 minutes or until a knife inserted in the middle comes out clean. Let it cool completely and sprinkle with confectioners' sugar before serving


  1. The batter will be thick and may be hard to spread into the mold, just wet you hands to help you spread the batter.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free


  • Serving Size: 1/8
  • Calories: 229
  • Sugar: 11.1
  • Sodium: 18
  • Fat: 15.2
  • Saturated Fat: 1.4
  • Trans Fat: 0
  • Carbohydrates: 19.3
  • Fiber: 3.2
  • Protein: 7.6
  • Cholesterol: 46.5

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