Lemon Blueberry Bundt Cake (gluten free)

Updated at: Fri, 26 Jul 2024 09:18:37 GMT

Step 1

Preheat oven to 350F.

Step 2

Melt the butter on your stovetop or in the microwave for 20 seconds until softened. It’s ok if it melts completely but ideally you want it to be softened and just partially melted.

Step 3

Add the butter to a large bowl along with the zest of two lemons.

Step 4

Cut those lemons in half and juice the lemons right into the bowl.

Step 5

Add the eggs and coconut sugar and whisk until combined.

Step 6

Add the almond flour to the bowl along with the baking powder and salt.

Step 7

Whisk until all the dry ingredients are incorporated into the wet ingredients.

Step 8

Fold in the blueberries.

Step 9

Thoroughly grease your bundt pan with butter.

Step 10

Pour the cake batter into the pan and use a rubber spatula to spread it out evenly.

Step 11

Bake for 40 minutes until golden brown on the top and it bounces back when you press in the center.

Step 12

Allow the cake to cool for 10 – 15 minutes before turning it over onto a plate, cooling rack, or cake stand.

Step 13

While the cake is cooling, make your glaze.

Step 14

Place the blueberries, butter, lemon juice, agave nectar, and vanilla in a small saucepan over medium-high heat, whisking frequently.

Step 15

The glaze will reduce in about 10 minutes.

Step 16

Remove from the heat and transfer to a small pourable container such as a little creamer pitcher.

Step 17

Drizzle the cake right before you cut into a serve, reserving some glaze so guests can add additional glaze to their slice if desired.

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