Ingredients
Method
- Preheat the oven to 3250F and lightly grease an 8x8 baking dish.
- In a large bowl, combine almond flour, Swerve, coconut flour, baking powder, and salt. Stir in melted butter, egg, and lemon zest.
- Press the mixture into the bottom and partway up the sides of the prepared pan.
- In another bowl, beat cream cheese and softened butter until smooth. Beat in Swerve, egg, lemon zest, lemon juice, and lemon extract. Stir in blueberries.
- Pour the filling over the crust. Bake for 30 to 35 minutes until mostly set.
- Remove, let cool, then dust with powdered sweetener and cut into bars.
Notes
- Don't overmix the batter: For a tender crust, mix until just combined to avoid developing too much gluten in the almond flour.
- Check for doneness: The cake is ready when the edges are set and slightly golden, but the center still has a slight jiggle. This ensures that signature gooey texture.
- Storage: Store any leftover blueberry lemon cake in an airtight container in the refrigerator for up to 5 days. It's also delicious chilled!
- Doneness temperature for eggs: Ensure the internal temperature of the filling reaches 160°F (71°C) to ensure the eggs are fully cooked. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Check for doneness: The cake is ready when the edges are set and slightly golden, but the center still has a slight jiggle. This ensures that signature gooey texture.
- Storage: Store any leftover blueberry lemon cake in an airtight container in the refrigerator for up to 5 days. It's also delicious chilled!
- Doneness temperature for eggs: Ensure the internal temperature of the filling reaches 160°F (71°C) to ensure the eggs are fully cooked. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.