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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

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.
4.99 from 57 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.

Ingredients

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

Instructions

  • 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. 

Nutrition

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
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252 comments on “Paleo Lemon Blueberry Cake”

  1. I made your chocolate cake and it was the best! I tried this one and was not sure what I did wrong. I used store bought flours (for the chocolate cake I made my own to be extra careful against allergy contaminants) and used coconut oil ( I used butter for the chocolate cake) just like the recipe said, but I had a layer of jello at the bottom of the cake. I will say that I forgot to preheat the oven so it sat for a bit, but not that long. The bluberries went into the oven still exposed, but everything sunk to the bottom by the time the cooking was done. I truly trust your recipes but wonder what went wrong. The flours were the BOB brand. Not sure if it was that or that the coconut oil was the problem. It clumped up some, but I reblended it with my stick blender before pouring it into the pan. Its almost like the tapioca flour went to the bottom. The taste was great, it was just the texture and the jello layer on the bottom. I want to give this recipe another shot…any advice?

    • Hi Eman – I’m not sure what you mean by jello at the bottom of the cake. But preheating the oven is critically important and could cause this recipe to fail (or not rise). Even one or two minutes sitting will change the chemical reaction of the baking soda with the other ingredients. I’d definitely give it another shot and make sure you first preheat your oven, put your wet and dry ingredients into separate bowls and then mix quickly together, pour into the cake pan and pop it straight into the oven. Hope that helps!

  2. Absolutely delicious!!! My only question, after the cake cooled I covered it. Next day tho it was very moist, a bit too much. Any suggestions?
    Thank you :)

    • I’m happy you loved the recipe Jane! Depending on your climate, temperature/humidity and if the cake was still warm when you covered it, that could all of contributed to it becoming more moist the next day. I stored the leftovers in a storage container in my fridge and had no problems. :)

  3. This cake is so moist and delicious that no one even considered it to be GF at Easter this year. In fact my aunts husband loved it so much he ate 4 pieces and asked if she would make him one that evening again. I got 4 people to subscribe to Lisa’s blog because of this cake : ) 

    • That’s awesome, Mish! Thank you so much for your support of my blog and I’m so happy the cake was a huge hit at Easter! :)

  4. This cake is amazing!! I made it for Easter Dinner and everyone devoured it.

  5. I made this dessert last Sunday. It turned out perfect. We all LOVED it!
    I only had frozen blueberries so let them defrost in a colander. I had no problem with any of them sinking.
    My friends need gluten-free/dairy-free and your recipes are making me look so good! They both were a challenge to cook for, but with your recipes….not anymore.
    Thank you!

    • Hi Nancy – Awesome, I’m so happy you and your friends loved the cake! Thank you so much for the kind comments!

  6. Delicious cake – will definitely make again – plus I used frozen blueberries

  7. Excellent recipe.  i made it for the first today and it turned out great. Thanks for all your hard work in creating these for us. 

    • Hi Wendell – Thank you for the kind comment! I’m so glad you loved the paleo lemon blueberry cake! Yes, it took a few tries but all these positive comments make it worth it! :)

    • I made this cake for my birthday and used rice malt syrup instead of maple and it was so yummy. I was just wondering if the cake freezes well? I want to make it for Christmas but won’t have time to make it at Christmas.

  8. I made this cake yesterday for Easter and everyone loved it!  This is the best paleo cake I have ever made. Thank you for such a good recipe.  I will be making this again.  I can’t wait to try it with raspberries!

    • Thank you for the kind comment, Julie! I’m so happy you and your family loved the cake! :)

  9. First time baking a Paleo recipe. I inhaled it and said this is so good a few times. Followed the recipe with no changes. Husband liked it too. Thank you Lisa for taking the time to perfect a recipe.

    • Hi Lisa – Thanks for the kind comment! I’m so glad you and your husband loved the cake! It was definitely worth the wait! :)

  10. I made this for a crowd yesterday and it was a huge hit! I know I’ll be making this cake again and again. I love all your recipes but this one may be my favorite. Thanks, Lisa, for all you do.

  11. Made this cake the other day and it was absolutely delicious! Everyone who has tried it loved it.
    Thank you for such an easy delicious, gluten free paleo recipe.

  12. Just made the cake, well, not for friends and family — just for myself haha. The flavor, smell and consistency of this cake is absolutely stunning. I did switch the recipe to Keto, by adding stevia (powder). Note, Lisa did mention doubling the coconut oil (1/2C) which I did, and reduced all flour by subtracting ‘1 tbsp’ from each (almond / tapioca and coconut). Also don’t go overboard with the flour to start with since we are not using maple syrup (liquid). Should be a cake batter consistency, not brownie like. Follow your instincts, you got this !!! 

    If you want to see this specific version for consistency and texture, I have it on my instagram feed here: https://www.instagram.com/p/BwgMMAyHjFM/

    Finally, Lisa, once again thank you so much for this great recipe as always. All those practices on the cake definitely was worth it. :) 

    • Thanks so much for sharing your tips Ronnie! Your photo on instagram is perfect! I love to see all the variations of this recipe which suit different dietary preferences. Well done! :)

  13. I just made mine! Haven’t tasted it yet. Looks good, BUT it did sink in the middle. I vaguely remember seeing a similar picture on IG when you tested it, Lisa, but can’t remember the reason why?  Yours on the picture looks perfect. I would like to fix this minor issue for next time! 
    Thank you, as always!
    Lucie T

    • Hi Lucie – it’s really the wet to dry ratio that seems to impact any “sinkage.” Next time I’d maybe lessen the wet ingredients a smidge (maybe 2/3 cup lemon juice instead of 3/4) and add an extra tablespoon or two of coconut flour (which is highly absorbent) – that should do the trick! :)

      • Much, much, much better this time around following your advice! ?? I did cut down to 2/3 lemon juice and added 1 1/2 TBSP of coconut floor! The texture was definitely less runny this time and it held its shape after baking!  Can’t wait to dig in! Thank you Lisa! 

      • Yay! I’m so glad making those small adjustments worked out, Lucie! Enjoy the cake! :)

  14. Delicious! I’m glad I don’t have to figure out the flour ratios because Lisa does it all perfectly for us. The cake texture is good. It didn’t sink. Maybe a little sweeter blueberries next time I go to the grocery store…But you can’t tell is a GF cake at all! My only “problem” was to secure the springform mold so the mix doesn’t leak from it. I’d make it again and again. Followed the recipe to a T. No substitutions at all.

    • Yay! I’m so happy you loved the recipe Alex. And your photos on Instagram looked amazing! The springform pan I linked to in the notes is a “leakproof” springform pan. Once I switched to that one I never had any accidents again…you might want to check it out. :)

  15. It is the best things I have ever made that was gluten free and no sugar. I only had a 10-inch springform pan so of course it did not rise as much and the baking time was 45min. However, it is so good I may just have to get a 9-inch pan now so it can be just like the picture :)

    • Yay! I’m so happy you loved the recipe Ellen! And thanks for sharing that it worked just as well in a 10-inch springform pan. It may not be as thick, but at least you get a larger slice – ha! ;)

  16. I made this tonight for my sister and I. We both ate 3 slices each of that doesn’t tell you alone how good it was. I Halved the recipe and cooked it in a 6 inch springform pan. Ended up in the oven for about 50 min. 
    Definitely will be making this again in a few days! So delish !!!??

    • Yay! I’m so thrilled you both loved the recipe! And I won’t tell anyone about those extra slices. Haha. ;) Thanks for sharing your alterations as well Amber. Hope you enjoy it again and again!

  17. Delicious!!!! Even my hubby loved it… And he is fussy with my “different recipes”, ie paleo!! The texture of this cake is divine – it’s the first one I’ve had with alternative flours where you really can’t tell! While the cake was baking, my 5 yr old son kept commenting on how good it smelt and of course wanted several helpings once it was ready ? Il be making this cake a lot! Thank u!

    • Yay! I’m so happy your family loved the recipe Anna! You’ll have to try my Paleo Chocolate cake next and fool your husband with that recipe as well. ;) x

  18. Five stars! If there had been ten stars, I’d have marked them all too. Made cupcakes out of the recipe and yum, yum, sooooo good. I did not put blueberries on top as there wasn’t much room, in my opinion. I also would suggest no cupcake papers or grease them as they stuck to the paper a bit. (Yes, I shamelessly scraped it off the paper with my teeth. Ha!) I definitely will be making them again. And I believe that if one did not like blueberries, they would still be good. The lemon flavor, the texture…superb. Thanks so much for another excellent recipe!

    • Oh yay! I’m so happy you loved the recipe Donna! Good point about the cupcake papers as I do plan on turning this recipe into a blueberry muffin recipe. Maybe they would be best straight in a greased tin. Will have to play around with it. But either way I’m thrilled you loved it!

  19. I have moved from high desert to the tropics and am having trouble with all my baking recipes that I’ve used for years. I now live at around 500ft, with fairy high humidity. Should I adjust anything in this recipe?

    • That’s a great question Mikayla. I’m at sea level so if you’re at 500ft I think you should still be fine elevation wise. For high humidity locations you may need to increase the baking time or reduce the liquid a little. I’d recommend making it once as is, so you have a baseline and then you’ll know what to tweak from there. :)

  20. The cake was delicious! However my blueberries sunk to the bottom. Any advice would be appreciated. 

    • Were they fresh or frozen blueberries? If they were frozen I think they’d sink to the bottom due to the weight. If they were fresh, did you happen to just wash them? I did that on my first batch and they sunk more. On my second batch I made sure they were room temperature and dry and I had no problems. You could also try coating them in a little tapioca flour to prevent them from falling down. :)

  21. Hi Lisa I tried this recipe but the texture did not turn out dense. It seems like it was not cooked and it was I the oven for 55 minutes. What could be the reason for this?

    • Hi Malina – I’m not sure what you mean by the texture did not turn out dense? If it was undercooked, it may just be that it needs to bake in your oven longer. Mine bakes right at that 60 minute mark, but you should always test with a toothpick to make sure it’s cooked through. The internal temperature of ovens can always be slightly off. :)

  22. Will you please add a link for the kind of coconut oil you use? I’m confused about the solid kind, the liquid versions, MCT, etc. Thanks!

    • Hi Lynne – I use extra-virgin organic coconut oil. It’s usually solid at cooler room temperatures, but will melt at any temperature above 76 degrees F. This is the one currently in my pantry: https://amzn.to/2Djc4qA

    • I usually melt mine in the microwave if its solid – If you don’t have a microwave you can also let the entire container sit in very hot water from the sink for a few minutes! I was confused by this as well as I never used coconut oil before. Depending on the room temp will make it liquid or solid. Hope this helps :D 

  23. I’m wondering if this recipe could be made into cupcakes. Do you think it would be as good? Looks so yummy! Thanks for all the work you did perfecting it.

    • Hi Donna – while I haven’t yet tried that…yes, I think it would work! I do have plans to convert it into a blueberry muffin recipe in the future. ;)

      • Thanks! Also, I would love to hear how you store your bigger vegetables, such as collard greens. Using them as a wrap is genius (thanks for that) but I don’t know how best to store them so they will last the longest. Thanks!

      • I show how I store Swiss chard on my Winter Meal Prep video and you could do the same thing with collard greens. :)

  24. I was all thumbs in making Paleo desserts until you started sharing your recipes. All I have to do is follow everything step by step and I have a fabulous dessert! I’m sure this will be a hit for Easter Sunday. :-) Thank you so very much for sharing!

  25. Can you many days in advance can you make it? Looking to bake this for Easter and trying to make life easier by prepping some things early. Thanks!

  26. Can you substitute flax eggs in this recipe 

  27. Hi Lisa,
    I found tapioca starch at my grocery store and I was simply wondering if it could work as a remplacement for the cassava flour? Thank you!!

    • Hi Laura – unfortunately, no. Those two flours bake and perform quite differently in recipes.

      • Oh shoot… do you have any suggestions as to what I could use instead then, I really want to make that cake for Easter and I don’t have tapioca flour on hand? 

      • You can usually use arrowroot powder as a sub for tapioca.

      • Hi Lisa!!
        I’m simply taking the time to thank you for this amazing recipe. Made it for my Easter brunch and it was a success. Everyone loved it, GF or not. So moist and flavourful!! I added some almond slices on top to decorate and whipped cream. It was lovely. Can’t wait for your next bake goods!!

      • Wonderful! I’m so happy to hear that!! :) x

  28. Thank you for this owsome recipe. Luckily I found some bluebarry at the local market this morning, so backed this cake. Unfortunately I had just 1/3 cup maple syrup so I used rice syrup insted of the other 1/3. But this cake is perfect, maybe I could use a little bit more lemon juice. Next time I will try that :)

    • Hi Bea – Thank you so much for the great review! I’m so glad you enjoyed the cake even with the rice syrup adjustment! :)

  29. Hi Lisa,

    Is it possible to make it with just coconut flour?
    It looks delicious ☺️

    • I haven’t made this with just coconut flour so I’m not sure. If you try it though, keep in mind coconut flour is highly absorbent so you may need to adjust to have more wet ingredients to compensate. Let me know how it goes if you try it. :)

  30. It’s been raining buckets where I am right now and I am having visions of me cozying up on the sofa with a slice of this cake and a good cup of tea. I need to bake this ASAP! :)

  31. Looks delish! If using monk fruit, how much do you recommend we add? 

    • Hi Nikki – I mention this in my post above:

      …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).

  32. It’s a wonderful spongy paleo cake and I am baking it tomorrow for sure.

  33. Hi Lisa,

    For a non-paleo version, can we use all-purpose flour to replace almond flour, tapioca flour and coconut flour?

    • Hi Angie – As I’m Gluten-Free, and I haven’t had wheat flour in a very long time, I’ve never tried a direct all-purpose flour substitute for my recipes. If you try it though, let me know how it goes. :)

  34. Ooh my! I just love all those blueberries in this cake! What a great recipe to have on hand!!

  35. Any chance there is a good substitution for the eggs. Unfortunately I cannot eat eggs. 

    • Hi Brittany – I’ve never tried egg substitutes for this cake but I have heard that flaxseed, chia seed or banana are usually fine to replace in cakes if there’s only two or less eggs. But things get a little more nuanced at three. It may work, I’m just not sure. If you try it, let me know how it turns out!

  36. Hi Lisa,
    Can I use GF flour blend in place of the three different flours in this recipe? Unfortunately, I’m allergic to almonds but this cake looks to good not to try!
    Also, would flax eggs work?
    Thank you.

    • Hi Susan – I think a GF flour blend would probably work. For the flax eggs, two eggs are usually fine to replace in cakes but things get a little more nuanced at three. It may work, I’m just not sure. If you try it, let me know how it turns out!

  37. I love lemony desserts and this sounds so so yummy! Definitely must try!! 

  38. Hi!! With what can I substitute the Tapioca flour? I read that corn starch could do the trick! (Tapioca flour is nowhere to be found in Santiaago, Chile). Thanks!! XOXO

    • Hi Bernardita – Arrowroot powder (flour) would be the best substitute for tapioca flour (also called tapioca starch). :)

  39. Do you have any substitution for the almond flour? I have an almond allergy, have to eat gluten free and can’t hVe flour either…also, any subs for the egg? I could always try subbing with a T of chia seeds and a T of oil for each egg. Thanks!!

    • Hi Heather – if your allergy is purely almonds you could use a hazelnut flour for a 1:1 sub. If it’s a nut allergy, that would be a bit more difficult due to the quantity of almond flour in the recipe. You could try subbing the eggs with chia eggs, though I know that usually works well for recipes with two eggs rather than three. So not sure how it will turn out. If you try it, please let me know how it goes!

  40. Hi,
    Thank you for the lovely cake recipe. I plan to add it to my menu on Easter. Your blog and videos are wonderful and so helpful.

    • Hi Sheila – Thank you for the lovely comment. I’m so happy you are enjoying my blog and videos. Enjoy the cake and have a great Easter weekend! :)

  41. I have to say, I’m so impressed that this is a Paleo cake — it looks moist and delicious. That dome of blueberries is simply gorgeous.

  42. Is it possible to substitute eggs with something else? If yes – what could I use?

    • Hi Anna – I haven’t tried this recipe with any egg substitutes but some popular substitutes are chia seeds, flaxseed, or banana. If you end up trying this recipe with an egg substitute, let me know how it turns out. :)

  43. I have not made this yet, but it looks fantastic! Do you need to do any adjustments if you are high altitude?

    • Hi Terri – You probably would need to make some adjustments. I haven’t tried baking this cake at a high altitude so you may need to do some google research, as I’m sure the rules apply across all baking.

  44. This looks delicious! Is 298 kcal per slice or 100g?

    • Hi Klaudia – If you were to cut the cake into 12 equal slices it would be 298 kcal per slice.

  45. Hi Lisa! What would you recommend as a nut-free flour substitute for the almond flour in this recipe?

    • Hi Chrystal – unfortunately, given the large amount of almond flour in this recipe I don’t have any good recommendations for 1:1 subs that would maintain the texture of the cake. You might try a GF flour blend (that’s also nut-free) and see if that works. :)

  46. Hi Lisa, can I use frozen blueberries in this recipe?

    • Hi Beata – I would not recommend using frozen blueberries for this recipe as the blueberries will be more dense frozen and sink to the bottom of the pan. Also, if you do, you’ll definitely need to adjust bake time for longer to account for the extra moisture and coldness of the blueberries.

  47. I’ve been waiting for this recipe and it looks fabulous!  Any suggestions for a substitution for almond flour?  I have a tree nut allergy, though coconut flour is fine. Thanks!

    • Hi Amy – I haven’t tried any almond flour substitutes for this recipe, unfortunately. If you try to make it with any adjustments, let me know how it goes. Alternatively, if you’re looking for nut-free cake, check out my flourless chocolate cake on my website.

  48. Hi Lisa, can I use cassava flour instead?

    • Hi Alicia – I haven’t tried making this cake with cassava flour, so I’m not sure. But if you do try it, let me know how it goes.

  49. are you going to upload the video on youtube?

    • Hi Roxana – Unfortunately, there won’t be a YouTube video for this recipe. I’ll have a new video up on YouTube next Wednesday. :)

  50. Can you use frozen blueberries?

    • Hi Mary – I would not recommend using frozen blueberries for this recipe as the blueberries will be more dense frozen and sink to the bottom of the pan. Also, if you do, you’ll definitely need to adjust bake time for longer to account for the extra moisture and coldness of the blueberries.