If coffee cake had a summer transformation, I think this cake would be it. It’s quite dense as far as cakes go, but perfect because it’s just barely sweet. Instead of adding sweetness with something like coconut sugar or maple syrup, loads of fresh lemon and local blueberries shine through.
Where I’m staying in California has a few lemon trees on the property, and I’ve been picking them every single day to eat. They’re at least double the size of the lemons you can find in a grocery store, and have at least triple the juice. If using small lemons that don’t give off much juice, use three or four and test the batter for flavor before baking.
- 1 cup+ brown rice flour
- 1 1/2 cups almond flour
- 2 tablespoons arrowroot starch or corn starch
- 1 teaspoon baking powder
- 1 pinch salt
- 3 eggs
- 1/2 cup almond or coconut milk
- 1/2 cup+ coconut oil, melted
- 1 tablespoon vanilla extract
- 2 lemons, zested and juiced
- 1 1/2 cups blueberries
- optional: lemon slices, 2 tablespoons coconut butter
Whisk together in a large bowl the eggs, almond or coconut milk, melted coconut oil, vanilla extract, and lemon juice.
Add to the wet mixture the brown rice flour, almond flour, arrowroot starch or corn starch, baking powder, and salt. Mix until a smooth batter comes together.
Preheat oven to 350°F. Grease a standard springform pan with melted coconut oil, then coat with a dusting of brown rice flour.
Fold the lemon zest and blueberries into the batter, then pour into to the prepared springform pan.
Bake for 35 minutes, let cool before removing springform and serving.
If glazing, let the cake cool completely before melting 2 tablespoons of coconut butter and drizzling over the top.