Um, I don’t even know what to say, except why has it taken me so long to come up with this?? This grain free lemon blueberry cake disappeared in about 5 minutes after it came out of the oven!
Couple tips: make sure you’re using blanched almond flour. It will offer a smoother texture, and won’t be overly moist. Secondly, use fresh blueberries instead of frozen, if possible. If you use frozen, the blueberries will thaw and make the cake a gloppy mess. Lastly, Let the cake cool for at least a 1/2 hour in the pan before eating. I know it’ll be hard, but it’s worth it. =)
You could also make these into muffins if you want! You’d probably reduce the cooking time by about 10 minutes if you do, though, so between 20-30 minutes cook time for muffins.