Blueberry and Lemon Drizzle Cake

So I actually came up with this glorious creation around 10 weeks ago, and now a perfected recipe its time to share it with you guys! Its a delicious combination of bitter sweet and I promise you, you wont look back!


  • 1 and 1/2 cups ground almonds
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/2 salt
  • 4 eggs
  • 1/3 cup honey
  • 1/2 lemon juice
  • zest from 2 lemons
  • 1 and 1/2 cups of blueberries (I used frozen as I also have then in)


  • 2 tbsp melted coconut oil
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 1/3 cup sukrin icing sugar or coconut butter

How to:

Preheat the oven to 180 degrees, grease a loaf tin and line with grease proof paper as this will make it easier to remove!

Combine all the dry ingredients first an mix well (almond flour, coconut flour, baking soda and salt)

Then whiz up the eggs, coconut oil, honey, lemon juice, and lemon zest. Using an electric whisk add all the ingredients together and beat until smooth. Taste testing here is essential so make sure you do as it is the best bit aside from the finished creation!! 

Spread 1/3 of the batter into a tin and pop in 1/3 of the blueberries. Repeat this until all the batter and blueberries are combined.  

Bake this until the knife comes out clean! It can vary, in my oven it takes around 24 minutes so check at regular intervals as it may take a little longer.

While this cools, its time to make the glaze! Whisk all the ingredients together then add a little hot water 1 tbsp at a time until it is glossy. Once the loaf is cool poor over and enjoy! I topped with poppy seeds to add that little extra, so make sure you don't forget these!

I absolutely love this recipe so please let me know if you try it or tag me in an photos on instagram!

Sophie xx