Lemon Blueberry Cake ~ Gluten Free, Low Carb
I'm excited to share this recipe with you! Not only is this Lemon Blueberry Cake delicious, it looks fabulous! My beautiful assistant--actually, my granddaughter (hey! I married young;-)) --decorated this cake. Her name is Indigo and she has MAD skills!! Just look at this cake . . .
Lemon Blueberry Cake ~ Gluten Free, Low Carb
I love how she made the top look like draped necklaces, dotted with little blueberry 'beads.' It's so pretty!
Lemon Blueberry Cake ~ Gluten Free, Low Carb
So, this recipe was adapted, once again, from one of my favorite bakers, Sally @ Sally's Baking Addiction. Her wonderful creation can be checked out here. (Let me tell ya', if Sally was a rock band, I'd be one of her loyal and crazy groupies sitting front-row-and-center and screamin' my fool head off!)
Seriously, the combination of fresh, wholesome blueberries and natural lemon flavor make this cake taste absolutely divine! If you like blueberries and lemon, then you'll really LOVE this cake!
Seriously, the combination of fresh, wholesome blueberries and natural lemon flavor make this cake taste absolutely divine! If you like blueberries and lemon, then you'll really LOVE this cake!
Lemon Blueberry Cake ~ Gluten Free, Low Carb
Ingredients
For the cake:
1/2 C. butter (salted, room temp.)
1/2 C. granulated sugar sub. (I used erythritol)
20 drops vanilla stevia extract
4 large eggs (room temp.)
1/2 C. sour cream (full fat, room temp.)
1/8 C. fresh squeezed lemon juice
2 tsp. lemon zest
3 C. almond flour (I use Honeyville)
1/4 C. plain whey protein
2 tsp. baking powder
1/2 tsp. baking soda
1 C. fresh blueberries (plus a few extra for decoration)
For the frosting:
3 C. heavy whipping cream
1 8 oz. pkg of full-fat cream cheese (room temp.)
1 TBLS. fresh squeezed lemon juice
1 tsp. lemon zest
A few packets of Truvia, or stevia, or other sweetener--to taste.
Directions
1. Preheat oven to 350 degree F. Mix the butter and sugar sub. and liquid stevia. Then mix in the eggs, sour cream, lemon juice and zest, followed by the almond flour, whey protein, baking powder and baking soda.
2. Very gently and slowly fold in the blueberries. Don't mix too much.
3. Spread the thick batter into two spray-greased 8" or 9" round cake pans (I used 9", but I think the 8" would make thicker cake layers.) Also, after spraying the pans, place a round piece of parchment paper in the bottom of the pans and spray those, too. This batter has a tendency to stick.
4. Bake for approx. 25 - 30 min., or until a toothpick inserted in center comes out clean. For a moister cake, it's better to slightly under bake it than slightly over bake it.
5. Remove cakes from oven and allow to cool in the pans for about 15 min. Slide a knife around outer edge of the cakes, between the cake and the pans, then place a plate on top of each cake pan and invert the cakes. Allow the cakes to continue cooling on the plates.
6. Make the frosting by beating the whip cream to soft peaks. Then mix in the cream cheese, lemon, zest, and sweetener and beat to desired texture.
7. Frost one cake layer, then carefully place the 2nd cake layer on top of the first layer and frost the remaining cake. Decorate with a few blueberries.
8. Keep refrigerated when not serving. Makes approx. 14 servings. Enjoy!!
*****
Update 3/24/14: Based on a request for nutritional information, I've provided a comparison between a similar cake--made with regular cake flour and sugar--and this low carb, gluten free version. (An inspiring and nutritional professional, Maria @ mariamindbodyhealth.com, also provides nutritional comparisons for her awesome recipes--check out this example.)
Nutritional Info. Comparison (per serving)
Regular Cake (with lemon and blueberries):
calories--547; total fat--28g; carbohydrate--69g; fiber--1g; protein--7g
Lemon Blueberry Cake (gluten free, low carb):
calories--401; total fat--37g; carbohydrate--18g; fiber--3g; protein--10g
(Program used for nutritional analysis was "Calorie Count" -- found here.)
For the cake:
1/2 C. butter (salted, room temp.)
1/2 C. granulated sugar sub. (I used erythritol)
20 drops vanilla stevia extract
4 large eggs (room temp.)
1/2 C. sour cream (full fat, room temp.)
1/8 C. fresh squeezed lemon juice
2 tsp. lemon zest
3 C. almond flour (I use Honeyville)
1/4 C. plain whey protein
2 tsp. baking powder
1/2 tsp. baking soda
1 C. fresh blueberries (plus a few extra for decoration)
For the frosting:
3 C. heavy whipping cream
1 8 oz. pkg of full-fat cream cheese (room temp.)
1 TBLS. fresh squeezed lemon juice
1 tsp. lemon zest
A few packets of Truvia, or stevia, or other sweetener--to taste.
Directions
1. Preheat oven to 350 degree F. Mix the butter and sugar sub. and liquid stevia. Then mix in the eggs, sour cream, lemon juice and zest, followed by the almond flour, whey protein, baking powder and baking soda.
2. Very gently and slowly fold in the blueberries. Don't mix too much.
3. Spread the thick batter into two spray-greased 8" or 9" round cake pans (I used 9", but I think the 8" would make thicker cake layers.) Also, after spraying the pans, place a round piece of parchment paper in the bottom of the pans and spray those, too. This batter has a tendency to stick.
4. Bake for approx. 25 - 30 min., or until a toothpick inserted in center comes out clean. For a moister cake, it's better to slightly under bake it than slightly over bake it.
5. Remove cakes from oven and allow to cool in the pans for about 15 min. Slide a knife around outer edge of the cakes, between the cake and the pans, then place a plate on top of each cake pan and invert the cakes. Allow the cakes to continue cooling on the plates.
6. Make the frosting by beating the whip cream to soft peaks. Then mix in the cream cheese, lemon, zest, and sweetener and beat to desired texture.
7. Frost one cake layer, then carefully place the 2nd cake layer on top of the first layer and frost the remaining cake. Decorate with a few blueberries.
8. Keep refrigerated when not serving. Makes approx. 14 servings. Enjoy!!
*****
Update 3/24/14: Based on a request for nutritional information, I've provided a comparison between a similar cake--made with regular cake flour and sugar--and this low carb, gluten free version. (An inspiring and nutritional professional, Maria @ mariamindbodyhealth.com, also provides nutritional comparisons for her awesome recipes--check out this example.)
Nutritional Info. Comparison (per serving)
Regular Cake (with lemon and blueberries):
calories--547; total fat--28g; carbohydrate--69g; fiber--1g; protein--7g
Lemon Blueberry Cake (gluten free, low carb):
calories--401; total fat--37g; carbohydrate--18g; fiber--3g; protein--10g
(Program used for nutritional analysis was "Calorie Count" -- found here.)
Lemon Blueberry Cake ~ Gluten Free, Low Carb
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