This delicious lemon blueberry almond cake is flourless, easy to make, and sweetened with honey. It's a simple dessert that always impresses! Perfect with a cup of coffee or tea.
Line the bottom of a round 8-inch springform pan with parchment paper. (You can cut the parchment paper into a circle so it fits into the bottom of the pan by placing the pan on top of the paper, tracing it with a pencil, and then cutting it out with scissors.) Grease the sides of the pan with butter or oil to prevent sticking.
In a large bowl, whisk the eggs. Then stir in the honey, greek yogurt, lemon juice, and almond extract.
In another bowl whisk together the almond flour, baking powder, and salt.
Add the wet ingredients to the bowl with the dry ingredients. Stir until combined.
Stir in zest of one whole lemon.
Pour the cake batter into the prepared cake pan. Sprinkle the pint of blueberries over the top of the batter. Do not stir them in, some will settle as the cake cooks.
Bake for 45 minutes, until you see some gold color on the outsides and top is firm. Let the cake sit until cool.
Once the cake has cooled, gently run a knife around the edge of the pan. If you used a springform pan, release and remove the sides (you can keep it sitting on the bottom part). Unhook the latch to release the cake from the pan and remove the cake. Place the cake on a plate or cake stand. Slice into 8 pieces and serve. You can serve as is or with whipped cream and extra lemon zest. I enjoy a slice with coffee!