Blueberry Lemon Cake

Blueberry Lemon Cake{Gluten Free} (2)


1 cup all-purpose flour (I used Cup4Cup Gluten Free Flour)

3/4 cup semolina flour (I used corn meal)

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp kosher salt

Zest & juice of 1 large lemon

2 drops of lemon essential oil

1 tsp pure vanilla extract

1/2 cup melted & cooled coconut oil

1/4 cup coconut nectar (or honey)

2 eggs

1/3 cup coconut sugar

6oz. fresh blueberries


Preheat oven to 350 and lightly grease or spray an 8″ cake pan. In a large bowl, whisk together the all-purpose flour, semolina flour, baking powder, baking soda & salt. In a medium bowl, whisk together lemon zest & juice, lemon essential oil, vanilla extract, coconut oil, coconut nectar, eggs & coconut sugar. Add the wet ingredients to the dry ingredients and mix until just combined. Pour into cake pan and add blueberries to the top, pressing down gently. Bake for 30-35 min, checking the center with a toothpick to make sure it comes out clean. Let it cool and enjoy!




4 thoughts on “Blueberry Lemon Cake

    • P. Jeanne says:

      It’s actually more like cornbread consistency, so if you like that then you’ll probably like this too 🙂 The flavor combo is SO good 😀

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