Spring is here, which means cobblers, pies, and fruit-filled cakes in the world of desserts. With today's technology, berries are readily available year-round. Their flavor profile is spectacular when fresh from the farm during their natural growing season!
Blueberries and raspberries are rich in color and bursting with flavor. They make an excellent cobbler and, in this case, a delectable, richly dense yet tender cake. This dessert is guaranteed to be your new favorite spring and summer dessert. It is gluten-free and has a low sugar profile.
Recipe for Lemon Berry Cake
2 cups almond flour
1/2 cup coconut sugar
1 egg
1 teaspoon vanilla
½ teaspoon sea salt
½ lemon zested and juiced
½ cup unsweetened almond milk
½ cup raspberries
½ cup blueberries
Preheat your oven to 350 degrees.
Grease an 8x8 glass pan with ghee or butter.
Combine flour, sugar, egg, milk, vanilla, and salt, in a medium bowl and mix well.
Zest one half of a lemon into the batter, then juice it into the batter and discard the skin and seeds.
Mix well.
Fold in the raspberries and blueberries.
Pour the mixture into the prepared pan.
Bake for 30 minutes.
Top with fresh whipped cream, vanilla dairy-free sugar-free ice cream, or enjoy it with your favorite cup of herbal tea. A tea with a fruity profile pairs well with the Lemon Berry cake.
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