Blueberry Lemon Cake

Yes, you CAN have your cake and eat it! Sugar free, gluten free, grain free and packed full of nutrients!

Blueberry Lemon Cake

This recipe is SO simple – I used blueberries and lemon but it would work equally well with raspberries and perhaps even some chopped dark chocolate for a real treat. There are only a few simple ingredients which are bursting full of flavour and goodness:

Ground almonds:

  • Monounsaturated fat – helps to reduce the risk of heart disease
  • High protein
  • Vitamin E – protection against UV light and Alzheimer’s
  • Manganese – strengthens bones and regulates blood sugar
  • Magnesium – promotes muscle and nerve function and helps with blood glucose and blood pressure control


  • Anti-inflammatory and anti-oxidant
  • Protects against cancer, heart diseases and age-related degenerative diseases
  • Vitamin C to boost your immune system


  • Source of omega 3 and high quality protein
  • Full of vitamins as well as iron, phosphorous, selenium
  • Help prevention/progression of cataracts and macular degeneration
  • Contain good quantity of choline, a nutrient for the brain


  • 120g ground almonds
  • 4 eggs
  • 3 tbsp extra virgin olive oil or rapeseed oil
  • 2.5 tsp gluten free baking powder
  • 150 g blueberries
  • zest of one lemon
  • 1 tbsp fresh lemon juice
  • Preheat oven to 200c and grease and line a loaf tin.
  • Add all ingredients except the blueberries to a mixing bowl and whisk for a couple of minutes, preferably with a food mixer but a hand whisk will be fine.
  • Fold in the blueberries and pour into the loaf tin.
  • Bake in the oven for 30-40 mins, until golden brown.
  • Leave to cool on a wire rack and serve hot or cold with a dollop of cream!

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