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This Paleo lemon and blueberry pie is a delicious addition to a weekend brunch, breakfast, or dessert! Moist and tasty with a light lemon syrup. No one will know that this recipe does not contain grains or refined sugar!
Anyone else in brunch mode? That's one of the best things about spring! I can't say that brunch is so often at my house, but recently I went to one of my favorite local brunch restaurants. For myself I could add. But don't worry, I had my computer and some work to do. While I'm not a sweet tooth in the morning, the waitress was trying to tempt me with a delicious blueberry lemon pie. It was very tempting, but I took a look at the cake and thought I could easily turn it into something healthier!
And voila !!! This cake was born!
That happens quite often actually. I'm inspired by tasty-sounding and sounding meals that might not be as nutritious for us, and make it a healthy masterpiece! Not always … haha! Sometimes they are disasters. But this is not a disaster … Fresh blueberries are paired with a little fresh lemon juice and zest to give this cake all the flavor. Almond flour and coconut flour provide the basis for this grain-free treatment that is sweetened only with honey and some blueberries!
You'll love it, I'm sure. And it's super easy. I say this often, but let me tell you, time-consuming foods are not my jam. I simply mixed my wet ingredients with the dry, with minimal mess. I used a 9-inch cake pan where I spread half of the dough, topped with some blueberries, and then topped with another layer. That allows blueberries to be all over this cake, up and down! I also made a lemon syrup on top, which is optional, but absolutely necessary!
Bake for your mom for Mother's Day, or for you if she is a mom might. Maybe I should let my 9 year old recreate this for me on that special day. Enjoy with a cup of coffee or tea!
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Paleo Blueberry Lemon Pie
Preparation time 10 minutes
Cook time 40 minutes
Total time 50 minutes
- For the cake
- 2 cups blanched almond flour if possible
- 1/2 cup coconut flour
- 1 teaspoon of baking soda
- 1/2 teaspoon salt
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup melted coconut oil
- 1/4 cup raw honey
- 1/2 cup dairy-free milk, I use flax milk
- 3 eggs at room temperature
- 1 teaspoon of vanilla
- 1 1/3 cups fresh blueberries
- For the lemon syrup:
- 2 tablespoons melted coconut oil
- Juice of 1 lemon
- 1 teaspoon grated lemon zest
- 1 tablespoon of raw honey
Start by preheating your oven to 350 degrees. Lightly grease a 9-inch round cake pan and cover with parchment paper. Set aside.
In a large bowl, mix together the flours, baking soda, salt, and lemon zest. Set aside.
Mix together your wet ingredients: lemon juice, coconut oil, honey, eggs, milk, and vanilla. Add the wet ingredients to dry, mix well.
Spoon and roll half of the cake batter into the bottom of your pan. Top with 2/3 cup blueberries. Add the remaining dough, spread it out so that it is even on the blueberries and top with the remaining blueberries.
Place in the oven, bake for 40 minutes or until the top is golden brown and the cake is well cooked (it may take a few additional minutes). Remove from the oven and allow to cool completely.
To make the frosting, mix the lemon juice, coconut oil, zest, and honey. Gently spoon onto cake. Serve at room temperature. The cake can be stored at room temperature for up to 3 days or can be stored in an airtight container in the refrigerator.