Lemony Blueberry Keto Cake
Is there a better combination for spring than lemon and blueberry? I don’t think so and once you try this Lemon and Blueberry Keto Cake, I think you’ll agree! This easy blueberry cake requires just 2 bowls and is topped with a smooth, creamy frosting for a dessert that’s just mouthwatering. And while simple, the presentation is beautiful enough for any special occasion!
One of my favourite parts of moving out of winter and into spring is beginning to play with lighter, brighter flavours and ingredients in the kitchen.
Take blueberry + lemon, for example. A little tart, a little citrusy, it’s truly the magic combo of spring. There are so many ways to use the combination too, in pies, cakes, cookies, and muffins. This keto cake is a twist on the popular lemon and blueberry cake recipe and it’s sure to become a springtime favourite.
This easy blueberry cake is moist and not too dense or too sweet. It has a nice pop of citrus and a little tartness from the blueberries but it’s topped with a generous serving of cream cheese frosting, which adds both moisture and sweetness. Honestly, this cake just tastes like springtime!
Ingredients & Substitutions
- Flour – Almond flour and just a bit of coconut flour are used to keep this easy blueberry cake gluten-free.
- Butter – Melt and cool before adding to the batter.
- Erythritol – You can also use granulated monk fruit or sugar.
- Baking powder – This allows the cake to rise.
- Apple cider vinegar
- Blueberries – Fresh or frozen blueberries will work. Note that blueberries do contain carbs so don’t go overboard.
- Eggs – Room temperature.
- Vanilla extract – Adds a light flavour.
- Lemon – Both lemon juice and lemon zest are added to provide lemon flavour to this cake.
For the Frosting
- Cream cheese – The base of the frosting.
- Butter – Unsalted butter works best for frosting.
- Stevia – Adjust the amount to taste. You can also replace this with any powdered sweetener.
How to Make Lemon and Blueberry Keto Cake
Before getting started, preheat your oven to 350°F and line your 8×13 baking tray with baking paper.
Beat three eggs plus two yolks in a large bowl. Be sure to keep the remaining egg whites to the side to use later. Add in your granulated sweetener and vanilla extract. Stir to combine then add the butter, apple cider vinegar, lemon zest, and lemon juice. Combine well.
Add in the almond flour, coconut flour and baking powder. Be sure to sift them first to avoid any lumps. Once the flour is combined into the batter, fold in the blueberries.
Go back to the egg whites you set aside. Beat them with an electric mixer until firm peaks form. To tell when they’re ready, try to turn the bowl upside down. If they don’t move, they’re ready to use. If they do move, keep mixing.
Gently fold the egg whites into the rest of the batter. This helps to give more form and lift to the batter.
Spread the batter evenly into the prepared cake tray and bake for 20 to 25 minutes. The centre of the cake should be set. To test this, insert a toothpick in the middle. If it comes out clean, it’s ready.
Wait until the cake is at room temperature before adding the frosting.
To make the frosting, start with all of the ingredients at room temperature. This is key in creating a soft, creamy texture. Beat the butter and cream cheese with an electric mixer, until nice and creamy. Add the liquid sweetener to taste.
To decorate the cake, you can spread the frosting with a knife but I like to use a piping bag. It gives you a much more elegant, stylish look and is still super easy!
Refrigerate the cake for an hour before serving, to give the frosting time to firm up.
As I mentioned above, it’s super easy to make this cake look fancy. In addition to piping the frosting instead of using a knife, you can also decorate it with lemon peel, lemon slices, edible flowers, or extra blueberries.
Just a few extra seconds will turn it into a cake perfect for a birthday or any celebration!
Can I Use Frozen Blueberries?
Yes, both fresh and frozen blueberries can be used in this recipe. Note that if you are using frozen blueberries they do not need to be thawed first. In fact, keep them in the freezer until you add them to the batter. Stir just enough to incorporate them or they’ll begin to “bleed” and turn the batter blue.
Easy Blueberry Cake Variations
- Try other berries. This keto cake can easily be made with other types of berries. Raspberries, blackberries, and strawberries all taste lovely with the lemon flavour. Or you could make this with mixed berries!
- Turn it into cupcakes. This lemon blueberry cake recipe can easily be adapted into cupcakes. Just pour the batter into a cupcake pan prepared with cupcake liners. You may need to adjust the baking time by a few minutes. Use the toothpick test to tell when they’re ready.
- Make a layer of cake. Want to take this up a notch? Double the recipe (for both the cake batter and the frosting) and turn this into a lemon and blueberry layer cake! Add a nice layer of frosting and some blueberries in the centre between the layers and decorate the outside as usual.
How to Store Leftovers
Leftover keto blueberry cake can be stored in the fridge for up to 5 days. Keep them tightly covered or in an airtight container.
Can I Freeze This Cake?
Yes, though I do recommend freezing it without the frosting. Once it has cooled completely, wrap tightly in plastic and then foil to prevent freezer burn. Freeze for up to 2 months. Thaw on the counter and add the frosting once thawed.
More Keto Recipes You May Enjoy!
Lemon and Blueberry Keto Cake
- 5 eggs seperated
- 2/3 cup erythritol
- 2 tsp vanilla
- 1/2 cup unsalted butter melted and cooled
- 1 tsp apple cider vinegar
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1 cup blueberries
- 1 cup cream cheese softened to room temperature
- 1/2 cup unsalted butter softened to room temperature
- 1 tbsp liquid stevia
- Preheat the oven to 350°F and line an 8’’ x 13’’ baking tray with baking paper.
- Place three eggs and two yolks in a large bowl. Keep the remaining egg whites separately in another bowl for later. Beat the eggs and add granulated sweetener vanilla extract; stir to combine. Then add melted and cooled butter, apple cider vinegar, lemon zest, and lemon juice. Mix until combined.
- Next, add almond flour, coconut flour and baking powder. Stir to combine and then fold in blueberries.
- Use an hand mixer to beat the egg whites until it forms firm picks. You can try and turn the bowl upside down if the egg whites don’t move; it’s ready to use. Next, gently fold the firm egg whites into the cake batter.
- Pour the batter intothe prepared tray and extend it evenly. Bake for 20-25 minutes or until thecenter of the cake is set. You can do the toothpick test to know when the cakeis ready: insert a clean toothpick; it should come out clean.
- For the frosting, you’ll need all the ingredients at room temperature; this will provide a soft and creamy texture. First, use an hand mixer to mix butter and cream cheese. Once the frosting is creamy, add liquid sweetener to taste.
- Once the cake has cooled to room temperature, you can cover it with frosting.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Pin it For Later!
For the step-by-step version of this recipe, check out the How to Make A Lemon & Blueberry Keto Cake Story.