Blueberry Lemonade Cake
Blueberry Lemonade Cake that will get you ready for spring. Berries are in season and, it’s time to marry the flavors of spring in this gorgeous recipe for Blueberry Lemonade Cake. Try this three-layered yummy cake today.
This Blueberry Lemonade Cake is a beginner level cake. So, if you don’t have experience baking lectin-free, this is a great cake for you to jump in and get started.
Barley and Sage’s blog gave me inspiration and a great tutorial on how to make Candied Lemons. I didn’t use sugar like her recipe but with a few ingredients swaps, I followed her process and I was happy with how the candied lemons turned out. Let me know in the comments if you’d like to know which ingredients I swapped.
Blueberry Lemonade Cake
The ingredients listed in this recipe are enough to make (2) 6-inch round cakes.
KITCHEN TOOLS
Here are the kitchen tools you will need to make Blueberry Lemonade Cake.
As an Amazon Associate I earn from qualifying purchases. Lectin Free Wife contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
6 inch Cake Pans All of the layered cake recipes on Lectin Free Wife are made in these 6-inch round pan so, if you are going to try several of my cake recipes I would absolutely recommend these. If a 6-inch cake sounds small or there won’t be enough cake. Don’t worry, it’s plenty big. I have found a 6-inch double layered cake is the perfect size cake for almost every event. We have dinner parties with 8-10 people and always have enough for seconds and left overs in the fridge. This 6-inch round pan can also fit into the Instant Pot. Choose light colored pans as the darker pans will drastically effect the cooking time.
8-9 inch Cake Stand If you are going to make a beautiful cake, you need a beautiful cake stand. I like this one because the height is adjustable- it’s like two cakes stands in one. I’m addicted to these smaller cake stands and have been known to buy them immediately. I have scored some of my favorite vintage cake stands thrift shops & Etsy. Home Goods & TJ Max sometimes will have some affordable options. You don’t see the smaller size as often as you see the 10-12 inch cake stands so it feels like a treasure when you spot one. I do not use a cake dome because I haven’t found an affordable version yet but if you have one, awesome! Let me know in the comments if you have seen a cake dome, I should look into.
Kitchen Aid Stand Mixer Having a stand mixer has made my life so much easier especially in the lectin-free baking department. A hand mixer is another option that will get the job done.
Mixing Bowls A set like this is useful because it is made of glass, provides many size options, and it takes up less room in your kitchen.
INGREDIENTS
Here’s all the goodies you need to make the Blueberry Lemonade Cake.
1 3/4 c (180 g) blanched almond flour
1/4 c + 1 tbsp (38 g) coconut flour
2 tsp baking powder
1/4 tsp iodized sea salt
1/2 c butter* (room temperature)
1/2 c (100g) monkfruit sweetener- golden
4 eggs (room temperature)
1 lemon zest
1/8 c freshly squeezed lemon juice
1/2 c heavy cream (organic)
1 tsp vanilla extract
(3) 6 in round pans
compliant shortening
For the Blueberries
3/4 c fresh blueberries (20 bluberries per layer) (+ extra for decoration)
1 tbsp coconut flour
INSTRUCTIONS
Here how to make the Blueberry Lemonade Cake at home.
Preheat oven to 350° F
Grease and line the top of the pans with parchment paper (3) 6-inch pans
Place the blueberries in a small bowl. Lightly dredge in 1 tbsp of coconut flour and set the bowl aside.
In a medium bowl, whisk the almond flour, coconut flour, baking powder, and salt until combined.
In the bowl of a stand mixer with the paddle attachment, add the butter, monkfruit sweetener, and lemon zest. Cream together for a few minutes until butter is fluffy.
With the mixer on low, add the eggs one at a time, allowing each egg to combine in the batter. (Batter may look curdled, this is normal) Scrape down sides as needed and continue mixing.
Add the lemon juice and heavy cream to the bowl on the mixer on low until combined. Continue to scrape down sides if needed.
With the mixer on low, slowly add the dry ingredients until combined
Divide the batter between the three prepared 6-in pans
Evenly distribute 20 prepared blueberries into each layer. Use your fingers to push the blueberries into the batter, then use a silicone spatula to smooth the top of the batter
Wrap each pan onto the counter a couple of times to allow the batter to settle
Bake all 3 pans for 35-38 minutes on the center rack. Insert a toothpick into the center to check for doneness; when the toothpick comes out clean
Lemonade Frosting
The ingredients in this recipe are enough to frost a 2 layer 6-inch cake.
INGREDIENTS
Here’s all the goodies you need to make the Lemonade Frosting.
8 oz organic cream cheese (room temperature)
4 oz butter* (room temperature)
3/4 c powdered monkfruit sweetener (finely sifted)
1 tsp vanilla extract - 💕I love this brand!
¼ tsp lemon extract
INSTRUCTIONS
Here how to make the Lemonade Frosting at home.
Sift the monkfruit sweetener in a fine mesh strainer to remove the grainy texture.
Cream the cream cheese and butter with the paddle attachment until smooth and creamy in a stand mixer. Scraping down the sides of the bowl and reincorporating as necessary
Add the monkfruit sweetener starting at medium-high speed until combined. Scraping the side and reincorporating until all the powdered sweetener is entirely combined
Turn mixer to medium-high, add the extracts, and continue whisking until the extract is combined. For a fluffier texture like whipped cream, switch to the whisk attachment mix slightly longer. Turn off the mixer and taste consistency.
Frost a cool cake, add remaining berries for decor
Here’s the printable recipe…
Blueberry Lemonade Cake
Ingredients
- 1 3/4 c (180 g) blanched almond flour
- 1/4 c + 1 tbsp (38 g) coconut flour
- 2 tsp baking powder
- 1/4 tsp iodized sea salt
- 1/2 c butter* (room temperature)
- 1/2 c (100g) monkfruit sweetener- golden
- 4 eggs (room temperature)
- 1 lemon zest
- 1/8 c freshly squeezed lemon juice
- 1/2 c heavy cream (organic)
- 1 tsp vanilla extract
- (3) 6 in round pans
- compliant shortening
- 3/4 c fresh blueberries (+ extra for decoration)
- 1 tbsp coconut flour
- 8 oz organic cream cheese (room temperature)
- 4 oz butter* (room temperature)
- 3/4 c powdered monkfruit sweetener (finely sifted)
- 1 tsp vanilla extract
- ¼ tsp lemon extract
Instructions
- Preheat oven to 350° F
- Grease and line the top of the pans with parchment paper (3) 6-inch pans
- Place the blueberries in a small bowl. Lightly dredge in 1 tbsp of coconut flour and set the bowl aside.
- In a medium bowl, whisk the almond flour, coconut flour, baking powder, and salt until combined.
- In the bowl of a stand mixer with the paddle attachment, add the butter, monkfruit sweetener, and lemon zest. Cream together for a few minutes until butter is fluffy.
- With the mixer on low, add the eggs one at a time, allowing each egg to combine in the batter. (Batter may look curdled, this is normal) Scrape down sides as needed and continue mixing.
- Add the lemon juice and heavy cream to the bowl on the mixer on low until combined. Continue to scrape down sides if needed.
- With the mixer on low, slowly add the dry ingredients until combined
- Divide the batter between the three prepared 6-in pans
- Evenly distribute 20 prepared blueberries into each layer. Use your fingers to push the blueberries into the batter, then use a silicone spatula to smooth the top of the batter
- Wrap each pan onto the counter a couple of times to allow the batter to settle
- Bake all 3 pans for 35-38 minutes on the center rack. Insert a toothpick into the center to check for doneness; when the toothpick comes out clean
- Sift the monkfruit sweetener in a fine mesh strainer to remove the grainy texture.
- Cream the cream cheese and butter with the paddle attachment until smooth and creamy in a stand mixer. Scraping down the sides of the bowl and reincorporating as necessary
- Add the monkfruit sweetener starting at medium-high speed until combined. Scraping the side and reincorporating until all the powdered sweetener is entirely combined
- Turn mixer to medium-high, add the extracts, and continue whisking until the extract is combined. For a fluffier texture like whipped cream, switch to the whisk attachment mix slightly longer. Turn off the mixer and taste consistency.
- Frost a cool cake, add remaining berries for decor
