• Brittany Aldridge

3 Step Gluten Free Lemon & Blueberry Tea Cake

Updated: Aug 10, 2020

Simply mix the wet ingredients with the dry, bake, then slice it warm and add a great big dollop of ricotta.

This recipe is similar to my last 3 Step Lemon and Blueberry Cake however this one is gluten free, wheat free, dairy free and refined sugar free. Still the same 3 steps - but a little healthier. It’s practically like eating a salad right?! (Well that’s what I’m telling myself anyway!)


  • 2 cups almond meal/ almond flour

  • 1/4 cup coconut flour

  • 1 tsp baking soda

  • 1/4 tsp salt

  • zest of 1 lemon

  • 3 large eggs, room temperature

  • 1/4 cup melted butter or coconut oil

  • 1/3 cup honey or maple syrup or coconut sugar

  • 3 tbsp freshly squeezed lemon juice

  • 1 tsp vanilla extract

  • 3/4 cup blueberries

  • optional: more coconut sugar for topping


  • Step 1: Preheat oven to 180C fan forced (or 200C / 390F). Grease a loaf tin then line it with baking paper and set aside.

  • Step 2: In a large bowl mix together wet ingredients, then add the dry ingredients. Fold to combine. Then stir through blueberries, and pour into the loaf tin. Sprinkle more blueberries and coconut sugar (if using) over the top, then place in the oven and bake for 45-50 minutes or until a tester comes out clean.

  • Step 3: Cool on rack for 15 minutes before serving, while warm it’s great served with ricotta or Greek yoghurt! Please enjoy!

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