Ingredients

2 3/4 cups whole wheat pastry flour*

1 cup blanched almond meal

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

Zest of 4 lemons

1/2 cup unsalted butter, melted and cooled

1/2 cup coconut oil

2 1/2 cups granulated sugar

6 large eggs

2 teaspoons vanilla extract

2 tablespoons freshly squeezed lemon juice

1/2 cup plain Greek yogurt

3/4 cup buttermilk

1/2 cup blueberries

1 tablespoon freshly squeezed lemon juice (for glaze)

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 350℉. Generously spray a 10-12 cup bundt pan with nonstick spray and set aside.

Step 2: In a medium bowl, whisk together whole wheat pastry flour, almond meal, baking powder, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, whisk lemon zest, melted butter, coconut oil, and sugar until smooth. Add eggs and vanilla extract, whisking again until well combined.

Step 4: Stir in lemon juice, Greek yogurt, and buttermilk, mixing until the batter is fully combined.

Step 5: Gently fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix. Pour the batter into the prepared bundt pan.

Step 6: Bake for 50-55 minutes, or until the cake is golden brown on top and a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes.

Step 7: Carefully invert the cake onto a cooling rack, keeping the pan on the cake for 10 minutes. Then gently remove the pan and allow the cake to cool completely.

Step 8: For the glaze, combine blueberries, lemon juice, powdered sugar, and vanilla extract in a blender or food processor. Blend until smooth, leaving some blueberry flecks.

Step 9: Pour the blueberry glaze over the cooled cake and serve.

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor; avoid bottled lemon juice whenever possible.

For a nut-free version, substitute almond meal with additional whole wheat pastry flour.

If you prefer a thicker glaze, add more powdered sugar gradually until desired consistency is reached.

Try stirring in fresh blueberries into the batter for extra fruity bursts inside the cake.

FAQs

Can I use all-purpose flour instead of whole wheat pastry flour?

Yes, you can substitute all-purpose flour in equal amounts, but the texture and flavor will be slightly different—less nutty and a bit more tender.

Can I make this cake gluten-free?

To make a gluten-free version, replace the whole wheat pastry flour with a gluten-free flour blend and ensure the almond meal is gluten-free. Results may vary, so monitor the baking time closely.