Low(er) Carb Blueberry Lemon Cake

This recipe is borrowed and modified from this original.


  • 1/2 c butter
  • 1/2 c honey
  • 1 T lemon zest
  • 1-2 t vanilla extract
  • 2 whole eggs and 1 yolk only, beaten
  • 2/3 c all purpose flour
  • 1 1/2 t baking powder
  • 1/8 t salt
  • 1 c almond flour
  • 2 c blueberries or more as preferred


  1. Heat oven to 375° and butter a 9 inch loaf pan.  Place one 1″ strip of parchment paper lengthwise in pan, and 2 crossways to help with removal of cake.
  2. Combine butter, honey, lemon zest, and vanilla in a bowl and mix with a mixer on high 2-3 minutes.
  3. Add eggs 1/3 at a time and continue mixing on medium until well incorporated.
  4. Combine flour, baking powder, salt, and almond flour in another bowl, and then mix into the butter and egg mixture in thirds until incorporated and no flour is visible.
  5. Add 2/3 to 3/4 of the blueberries to the batter and mix in gently.
  6. Pour the batter into the pan and bake for 15 minutes, until it just begins to set.  Then sprinkle the remaining blueberries on top and cook for another 15-20 minutes until it begins to turn golden brown on top.  Then cover loosely with foil and bake another 25-30 minutes until a knife placed into the center comes out clean.  Let rest in the pan for 10 minutes, run a butter knife around the edges and remove from the pan and serve.

One thought on “Low(er) Carb Blueberry Lemon Cake

  1. Looks tasty. I’ve been on a cooking kick lately, too. Happens every time I read Capon.

    Re: Low(er) Carb

    Keep in mind that 1 cup of all purpose flour has almost 100g carbs. And one cup of honey has over 250g carb.

    To keep carbs down, my wife will do 1/2 almond flour 1/2 coconut flour and omit the all-purpose. Have you tried Swerve sweetener? 1/2 cup of erythritol for every 1/4 cup of honey. Plus it is non-Glycemic.


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