Paleo Lemon Blueberry Cake


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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

Want a variation of this in muffin form? Try my Paleo Blueberry Muffins. 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.

Paleo Lemon Blueberry Cake

4.99 from 104 votes
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 12 servings
Author: Lisa Bryan


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

Wet Ingredients


  • 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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. I have made this cake twice and it is so delicious! Quick and easy to make as well! This is going to be in my “go to” section of recipies! Thank you Lisa for all your wonderful recipies and tips. I love your channel!!5 stars

  2. Question: The Coconut Oil. Are we to melt it and use the liquid in the wet ingredients or are we to use fractionated (liquid) coconut oil?

    1. This recipe is tested with specific flours in mind (as I’m gluten-free). But, you can try this recipe with regular flour and see how it works!

  3. This is amazing! Easy and tasty. I have tried several recipes and this one is  the top favorite for both my husband AND myself. 5 stars

  4. I’ve made this cake 3 times now. I’ve made it with fresh blueberries twice, and my last time I was out of fresh ones and used frozen blueberries. They all turned out exceptional. This is my favourite go-to cake now for myself and for my non-Paleo family and friends. It’s a hit with everyone!

  5. I saw your video this morning on Instagram for this healthy lemon blueberry cake recipe, & I simply couldn’t resist.. made it already first thing this morning for a special mother’s day treat, as I already had all the ingredients, and I‘m so glad I did! Sooo delicious & moist, & the whole family loved it, & couldn’t believe it was gluten free, grain free, dairy free & sugar free. The whole cake was gone VERY fast, even the picky eaters loved it. :) Thank you for this wonderful recipe! Definitely one of my favorites. 5 stars

  6. Hi Lisa, Is it better to use a very fine almond flour, or does it not matter if the almond flour is a little coarser? Of course, I am not referring to almond meal. Thank you for your wonderful recipes and videos!

    1. It’s better to use very fine almond flour. But if it’s a smidge coarser, that’s okay.

  7. I made this egg-free by substituting 1/2 cup apple sauce. I cut down the maple syrup to 1/2 cup and it was plenty sweet. Texture was good and moist. Used thawed blueberries. 5 stars

  8. Can I substitute regular flour for the 3 flours listed? My daughter is allergic to almonds and coconut.

  9. great recipe ,,,I read somewhere that if you toss blueberries in four then add to batter they won’t sink Hmmmm. haven tried that yet5 stars

  10. I have not made it yet but I’d wrap the cake tin with a foil to prevent the burned color around the cake in your picture. That way you can keep the nice yellow sponge cake color.  It just doesn’t look as good when it has that dark color. The cake itself looks good but just a suggestion. 

  11. Could you make this as a bunt cake?
    I’m a a high altitude and most cakes fall in the middle…bunt cakes usually do better

  12. Beautiful cake! Making it this time for my MIL’s bday. Thank you Lisa, I’ve been cooking exclusively your recipes for over a year now. My family loves you :) 

    Can’t wait to have your book!
    ❤️5 stars

  13. Has anyone made muffins with this recipe? My son loves muffins and I love Downshiftology recipes! So much easier to freeze muffins and then get one out to thaw when he wants one. Thanks for any helpful info🙂

  14. This is the second time that I am baking this! I love it so much and my husband think it taste like something you buy at Starbucks. This is definitely one of my go to cakes since I switched to Paleo diet. Thanks so much for this recipe!

  15. My husband and son’s favorite cake!! My best gave me the recipe and made it today for the first time… The best Paleo cake!!5 stars

  16. Made this for a friend who is gluten and dairy free and it was a HUGE hit with her and with everyone else who isn’t gluten and dairy free. I just finished making this for a second time for a potluck at church. Thanks for sharing your recipe!5 stars

  17. Have made this dessert a total of 3 times now and will continue too.

    So delicious! Be it with coffee in the morning or for dessert after dinner.

    Always impressed with how light and yummy Lisa’s recipes are. A staple in my dessert recipes now!5 stars

  18. I made it today for the family gathering and everyone liked it alot! Ended up with an empty plate!
    Thanks for the recipe ♥️5 stars

    1. Hello! I’ve made so many times for the family and now that I’m home baking as a business, I got requested a GF cake. I could only think of your recipes. They don’t want blueberries in the cake, would it change anything if I skip the blueberries and just make it a lemon cake? Thanks!5 stars

  19. Lisa, I just want to say I really love your recipes. It’s motivating me to cook more. This weekend I will be trying the Maple Mustard Tahini Dressing & Roasted Chickpeas.
    I would like to start baking. In the future can you please do a Lemon Cake without blueberries.
    Thank you

    1. Happy to hear you’re getting excited again about cooking May! And yes – I will definitely keep a lemon cake in mind 😉

  20. Absolutely as pretty in person!!  What a beautiful cake.  This was so easy to put together, I used the spring form pan you suggested, and it is delicious.  Lots of happy kids at my house.  Thank you for another fantastic fool proof recipe! I will be making this all summer!5 stars

  21. Wow! This was sple to make and a real crowd pleaser. My wife is gluten free and the rest of the family is not. So I made this cake for her for mother’s day and she was blown away and so was everyone else. Thank you for the recipe.5 stars

  22. I love the look of this cake. Any way, you could sub in all purpose flour for the other varieties. My family is not needing gluten free. Thx

    1. Unfortunately I’ve only tested this recipe with this specific flour combination. But if you ever give it a try, let me know how it goes!

  23. I never knew why we we were supposed to keep mix wet and dry ingredients separately! This is such a helpful blog!

  24. This is an amazing cake, dense and delicious and not too sweet. I made it for a GF friend, but I’d be proud to make it for anyone.

  25. This recipe is absolutely delightful! It came out perfect just by following each step. I made it for my husbands birthday and he LOVED it. I plan on making it again for Mother’s Day. Thx for the great recipe, Lisa! 5 stars

  26. I made this for Easter for a crowd of people with little patience for anything that tastes “healthy.” It was a huge hit! This one is a home run. Thank you!5 stars

  27. Can u suggest how I could use oat instead of almond flour.  Many keto recipes do use almond flour but it’s a no go for those with nut allergies. Thanx, Kathleen 

    1. Unfortunately I haven’t tried this with oat flour, but I will definitely do some testing in the future for more nut-free baking items!

  28. Hi
    I stumbled upon your website and posts recently and have become a huge fan. Your recipes and tips are amazing. Just wondering what you would suggest for someone with an almond allergy? . A lot of recipes like this one  call for almond flour. What would you suggest for a substitution? Thanks so much and hoping you are working on an actual recipe book.  

    1. Hi Karen! Unfortunately I haven’t done much testing without almond flour just yet. But, I hope to do so in the near future and will keep everyone updated as I know many people have a nut allergy.

  29. So good!! Tried this recipe and it is delicious. I followed the recipe as written with maybe a few more blueberries. It’s moist, flavorful, soft, and so yummy. Saving for sure!5 stars

    1. Unfortunately I haven’t tried this with an egg replacer yet. But if you do, please let me know how it turns out!

  30. Can the tapioca flour be substituted for something else? Can I use oat flour instead? Apparently tapioca ia not good for people with diabetes. Hope you can help with a

      1. What kind of gluten-free flour blend would you suggest? I love blueberries and I would really like to make this cake. Thanks for your reply.

      2. Any gluten-free flour blend will work. I normally use Bob’s Red Mills brand, but any you find should be okay!

      3. Would casava flour be a good substitute for the tapioca flour? It probably won’t help Cole since tapioca comes from casava, but that’s what I have on hand.

    1. I never knew why we we were supposed to keep mix wet and dry ingredients separately! This is such a helpful blog!