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Paleo Lemon Blueberry Cake

Paleo Lemon Blueberry Cake is the perfect spring and summer cake recipe. It’s bright, lemony and covered in a heaping amount of fresh blueberries. Made from a blend of almond flour, tapioca flour and coconut flour plus a good amount of fresh lemon juice, this is a paleo cake recipe that’s sure to be a crowd pleaser.

A lemon cake topped with blueberries on a table. A small plate of fresh lemons and blueberries is next to it.

I’ve been wanting to make a lemon blueberry cake for ages. There’s just something about the combination of lemon and blueberries that’s deliciously sweet and puts a smile on your face. It’s all the goodness of spring and summer rolled up into a cake and it’s perfect for Sunday brunch, afternoon tea and Mother’s Day.

But as you probably know, paleo baking is not without nuance. The ratio of the flours, wet ingredients and sweetener has to be just perfect for the right texture. If you followed the behind-the-scenes on my Instagram, you know that I attempted this cake four times (and made lots of little tweaks).

But good news – I’m incredibly happy with this final version and thrilled to share the recipe with you today!

A lemon cake topped with blueberries on a table. A slice of the cake is taken from the cake and on a plate next to it.

Paleo Cake Ingredients

If you’re familiar with paleo baking (which is gluten-free and dairy-free) then the ingredients will be of no surprise to you. Like a lot of my baking recipes, I have a mix of almond flour, tapioca flour and coconut flour, which forms the bulk of the cake.

While taste testing this recipe I also tried out a few different sweeteners:

  • Maple Syrup: For the official recipe I decided to stick with maple syrup as this was the clear favorite among the taste testers. It really gave the cake a light and moderately sweet flavor.
  • Honey: An alternative is to use honey which can be swapped 1:1 with the maple syrup. Compared to the syrup, honey can make the cake texture a little more dense. But if you’re looking for a less sweet cake, honey will be the best alternative.
  • Monk fruit and Erythritol: For a low-carb and keto friendly sweetener you could use monk fruit or erythritol. However, since monk fruit is a dry ingredient, you’ll need adjust the ratio by either adding additional wet ingredients or minimizing a dry ingredient (I recommend doubling the coconut oil and reducing each of the flours a little).

Lastly, the cake, if you haven’t guessed has a lemon flavor and a delicious blueberry top. Blueberries are on my 8 Anti-Inflammatory Foods I Eat Every Week list and who said I couldn’t include them in a dessert to get my count for the week. *wink*

Step-by-step process photos for making paleo lemon blueberry cake.

A lemon cake topped with blueberries on a table.

Which Lemons Should You Use?

I recommend using fresh lemon juice for this recipe, rather than bottled lemon juice. The flavor is much more vibrant and pronounced. If you can find Meyer lemons, those are great and they’re a little sweeter which is perfect for this cake.

How to Make Paleo Lemon Blueberry Cake

Because this cake has blueberries on top, I recommend using a springform pan. It’s much easier to release the cake after baking and you don’t have to worry about turning it upside down. Once you’ve got your pan ready you’ll need to go through the following steps:

  1. Mix the dry ingredients together in one bowl.
  2. Add the wet ingredients together in a separate bowl. This step may seem like an evil plan to get you to wash more dishes, in reality though, a chemical reaction occurs once you mix the wet and dry ingredients together that helps the cake rise. It’s important to have the chemical reaction happen last right before the batter goes into the oven or else your baking may fall a little flat.
  3. Mix both wet and dry ingredients together with a hand mixer. Once the batter is all mixed in pour it into your spring-form pan.
  4. Add blueberries! I recommend adding 1/2 cup (or more, if you’d like) of blueberries after half of the batter has been poured. Then add the remaining 1 1/2 cups of blueberries on top and place the cake into the oven at 350 degrees Fahrenheit.

A slice of paleo lemon blueberry cake on a plate, sitting next to the cake.

More Delicious Paleo Desserts You’ll Love

And if you’ve got an abundance of lemons, you might also love my Lavender Lemonade, Meyer Lemon Coconut Macaroons and Lemon Curd Thumbprint Cookies.

A lemon cake topped with blueberries on a table.
4.97 from 28 votes

Paleo Lemon Blueberry Cake

Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 12 servings
Author: Lisa Bryan
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Paleo Lemon Blueberry Cake is made from a blend of almond flour, tapioca flour and coconut flour plus a good amount of fresh lemon juice and topped with blueberries.


Dry Ingredients

  • 2 1/2 cups almond flour
  • 3/4 cup tapioca flour
  • 1/3 cup coconut flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups blueberries

Wet Ingredients

  • 3 eggs
  • 3 lemons, juiced and zested (equals 3/4 cup juice and 3 tbsp zest)
  • 2/3 cup maple syrup
  • 1/2 tbsp apple cider vinegar
  • 1/4 cup coconut oil
  • 2 tsp vanilla extract


  • Pre-heat oven to 350° F (175° C).
  • Grease the bottom and sides of a 9-inch springform pan with coconut oil or ghee. You can also line the bottom of the springform pan with parchment paper for easy removal.
  • Combine all dry ingredients (minus the blueberries) in a large bowl and stir.
  • Combine all wet ingredients in a bowl.
  • Pour the wet ingredients into the dry ingredients and mix with a hand-mixer on medium-high speed for about 30 seconds or until combined.
  • Pour half the batter into the springform pan and add 1/2 cup of the blueberries. Pour the remaining batter and add the rest of the blueberries on top of the batter.
  • Bake in the oven for 55-60 min. The batter will remain light colored on top, so use a toothpick to make sure the middle is cooked through. 

Lisa's Tips

  • Don't forget to use a springform pan for this recipe. It's much easier than a regular cake pan. 
  • A few extra tips:
    • If your cake sinks in the middle, your wet to dry ratio might be slightly off. Just reduce the lemon juice a smidge and add 1-2 extra tablespoons of coconut flour. 
    • I recommend fresh blueberries rather than frozen blueberries as frozen blueberries are heavier and may sink to the bottom. Frozen blueberries can also add extra moisture to the cake, so if you do use them you may have to bake a little longer. A few folks on instagram have posted they've done it with frozen blueberries with success though!
    • If you pile a ton of blueberries on top (as I did) you'll notice the top may not get very golden. Don't use the color of the cake as an indicator of doneness. Make sure to use a toothpick and cook until it comes out clean. Every oven is different and you may have to cook slightly more or less time. 


Calories: 298kcal, Carbohydrates: 31g, Protein: 7g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 40mg, Sodium: 331mg, Potassium: 111mg, Fiber: 4g, Sugar: 15g, Vitamin A: 80IU, Vitamin C: 16.7mg, Calcium: 83mg, Iron: 1.5mg
Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Cake, Paleo Cake, Paleo Lemon Blueberry Cake, Paleo Lemon Cake
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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141 comments on “Paleo Lemon Blueberry Cake”

  1. Hi Lisa! Just wondering if I can make this with stevia instead of coconut sugar?

  2. Just made this for the second time using fresh Michigan blueberries. It is awesome! The first cake disappeared quickly since my husband (who is not gluten/dairy/sugar free like me) thought it was great and shared it with the guys who were remodeling our bathroom. I followed the recipe exactly. This second one I used grape seed oil in place of coconut oil when I discovered I was out, but it turned out just as great. Thanks so much for this and all your other recipes. By far the best I have found.

    • Hi Deb – I’m so glad you discovered and love this recipe! It definitely took me a few tries to perfect this one :)

  3. Could I turn this into muffins?

  4. I made the lemon blueberry cake for company on this hot summers day. It was delicious and very moist. I will definitely make it again. Thank you so much Lisa for getting this just right! I can always count on your recipes! The only problem is after the company left the left overs keep calling my name, one little sliver at a

    • Hi Dawn – I’m so glad you and your co-workers loved the Paleo Lemon Blueberry Cake! It definitely took some time to perfect it, but it finally came out just right :) Excited for you to make this in the future.

  5. Can I make this without the blueberries for a simple lemon cake?

  6. I just made this for the second time using frozen mixed berries and it worked great :) I also didn’t have any tapioca flour handy and used arrowroot flour and it worked well. OK, so my question is about your nutritional breakdown – is that per serving (slice) or for the entire cake?

    • Wonderful! I’m so glad you loved it and thanks for sharing that you made it with frozen berries and arrowroot flour. The nutritional information is per slice.

  7. Hi Lisa! I’ve two questions!

    1. For the coconut oil : the quantity refers to melted coconut oil or “solid” coconut oil?
    2. If I multiply al the quantities by 1.5, the recipe will still Work? (All my pans are larger than 9”!)

    Thanks :)

    • Hi Elena – yes, the coconut oil is melted. And that shouldn’t be a problem multiplying the quantities. Or you could keep the quantities the same and have a slightly thinner cake. Either works. :)

  8. Have you tried making this auto immune?

  9. Hi! Dumb question, but is it possible to do this amazing recipe without an electric whisk

  10. Hi! Not sure if my comments are going through, I can’t get a message to go through in the about section :( how would this lemon cake turn out in a Bundt pan? And could I do 1/2 maple syrup and 1/2 coconut sugar? Thank you!

    • Hi Amanda – I moderate comments before posting. Yes, this should work fine in a bundt cake pan. As for the 1/2 maple syrup and 1/2 coconut sugar, the answer is a little more complicated… The cake heavily relies on the ratio of wet and dry ingredients as while testing it sunk a lot in the middle, but with a bundt cake you may be safe since the middle is hollow and it can cook better in the middle. The general rule is if you remove a wet ingredient (maple syrup) and replace with a dry ingredient (coconut sugar) then in most cases you’ll need to add more of a wet ingredient (like coconut oil).

  11. Hi! Love your recipes. Could I also make this one in a Bundt pan? With or without blueberries ??‍♀️ I’m really wanting to make a Bundt and I love your recipes! 

    • Hi Amanda – Yes, I think this would work well as a bundt cake. Let us know how it turns out if you try it!

  12. Lisa can I use coconut sugar instead of maple syrup in this recipe?

    • Hi Janet – that would change the wet to dry ratio quite a bit, so follow my instructions for if you’re using a keto sugar as it would be similar to that.

  13. I made this cake today for a big family gathering. It was a winner! It was easy to put together and it was amazing to see it bubble and fluff up when I mixed the wet and dry ingredients! It was full of flavor and light. It’s definitely a keeper!

    • Yay, Alma! I’m so happy your family loved it and thank you so much for the kind comment! :)

  14. Hi Lisa, I’m wondering if the apple cider vinegar is absolutely necessary in this recipe, or if there’s another option as I’m intolerant of vinegars. Thanks!