This complicated expensive camera stuff is hard. Even though I read an entire book on it, unless I physically know what I’m doing, sh*t ain’t gonna happen. So hopefully the more I play with every single setting on the camera, the better pictures will get. But I only had a good 10 minutes to test things out and get pictures done, so this is what you get. Sorry for not being sorry, but still kind of sorry.

I had to run in the snow yesterday. Ew. I promised myself that I would run every day for an entire month, 2.5 miles or more, just to see what my body thought of running. It’s not loving CrossFit right now as much, so I’m running on top of lighter CrossFit workouts while my body heals itself.  So I couldn’t back out because of the snow. Or because it was my birthday and I just wanted to stay in, eat cake, while watching the Food Network and Sex and the City. Nope, I ran my ass to the gym to do my “birthday” workout at CrossFit Broadway. Jason (the owner) asked me what my favorite movements are and I gave him the movements that I hate the least because they don’t nag at the injuries I have as much. What’s up with injuries? They’re dumb. He also put a picture of me failing at a beer bong while surfing in Lake Powell on the website. I fail at partying AND working out. F*ckin’ A.

Sorry for my curse words. Not really, but people like to hear apologies for that.

My parents got me a couple pretty sweet gifts for my bday, I was super stoked to get a sifter and a hand mixer to create more goodies with. I’ve wanted to get a sifter for a while now because coconut flour clumps up so easily, but I haven’t gotten to it, well, because I’m lazy. So thankfully the good ole’ rents fixed that. Thanks you guys. You’re not old. You had an iPhone before I did.

Speaking of iPhones, when I got one a few weeks back while I was in Austin, I asked my friends on Facebook to text me their number so I could have it in my phone because I had lost all of my numbers in the transfer. Well, I think 3 people texted me. THREE. My friends obviously really care for me. Who am I kidding, I only really talk to 3 people on a regular basis. It’s understandable no one would contact me. They were probably thankful.

That was a boring paragraph.

One last tid bit of information. Actually two to speak of.

  1. I spelled Sergio’s last name wrong in my cookbook. I’m officially the worst best friend ever. Truly.
  2. The house I live in (with 2 other wonderful ladies) is being taken over by my blog stuff. There are boxes upon boxes in my living room. Bags of baking items in a corner. Kitchen appliances EVERYWHERE. Photography props in every corner. And a ton of shoes every where. The shoes don’t have to do with my blog, but I wear them while blogging sometimes, so it counts. I’m officially the worst roommate ever. Honestly

Thank you roommates and Sergio for still liking me and putting up with me despite my poor sense of awareness. About everything. I appreciate your patience and kindness.

Now let’s talk about cake.

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Simple Blueberry Lemon Birthday Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 29 reviews

  • Yield: 2-4 1x



For the cake(s)

  • 2/3 cup coconut flour, sifted
  • 5 eggs
  • 1/3 cup carton almond milk (you could also use coconut milk)
  • 1/4 cup raw honey
  • 2 teaspoons vanilla extract
  • juice of 2 lemons
  • 1 teaspoon lemon zest
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/2 cup fresh blueberries
  • 12 tablespoon coconut oil(for greasing pans)

For the frosting


  1. Preheat oven to 350 degrees.
  2. Sift your coconut flour into a bowl. If you do not have a sifter, that’s fine, just try to get rid of the coconut flour clumps by pressing down a fork through the flour.
  3. Add eggs and almond milk and either use a spoon to mix well or a hand mixer. Mix until smooth.
  4. Then add the honey, vanilla extract, lemon juice, lemon zest, baking soda, and a pinch of salt. Mix well to combine.
  5. Then fold in your blueberries carefully.
  6. Grease your springform pans with coconut oil. I used two 4 inch springform pans. Cute little guys (got them on Joann’s Fabrics). You could also make these into muffins/cupcakes or maybe into one small/thin round cake!
  7. Pour the mixture into the two greased pans.
  8. Place on a baking sheet for even baking. And into the oven to bake for 35-40 minutes or until slightly brown on the top and cooked through in the middle. Do the toothpick test to check.
  9. Let cake cool before removing them from the stringform pan.
  10. While cakes are cooling, mix together the melted coconut butter, lemon juice, and honey until well mixed.
  11. Pour frosting on top of cakes. Then eat. Because that’s what you do with cakes.

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PaleOMG Simple Blueberry Lemon Birthday Cake


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  1. Carolyn says:

    So I was so excited to make these and now I’m really sad because they came out terrible 🙁
    I know I must’ve done something wrong but I have no idea what! I always follow your recipes and they always come out good so I’m confused… The flavor was just not right at all. they tasted very bitter and not sweet at all. Then the texture was not right either. They seemed to be cooked all the way, they were kinda like a wet sponge. I’ve never cooked with coconut flour before so maybe that had something to do with it and I used the silicone cups to make little cupcakes. I see all the other comments and see that everyone else loved them so I just really want to know what the heck did I do wrong 🙁

    1. Bill says:

      I used mini-cupcake pans with parchment liners to make 2×12 cupcakes. I also used coconut flour, which we generally use as our baking flour. The substitutions I made were: agave nectar (generous amount), real-lemon (says 3 tbsp per lemon, but I used 4) and frozen blueberries instead of fresh. Roughly halved the cooking time, and there was barely any browning on top, but an excellent crust and the stumps were quite dark, so I’m glad I did not leave them in any longer! I wasn’t totally prepared in advance, but next time I would so that they could get in the oven asap once the baking soda and lemon mix!

  2. Tarin says:

    I’m wanting to make this for my daughters first birthday cake! Could I subsititue banana’s for honey instead to get rid of the sugar? I know bananas have lots of sugar, but I’d rather do that than the honey. Thanks!

    1. juli says:

      haven’t tried making it that way!

  3. Danielle says:

    This recipe is seriously amazing! The cake is wonderful (dare I say perfect) even without the glaze. My Paleo-intimidated mom has made it two birthdays in a row for me and has said it was pretty easy. I don’t eat dessert except for special occasions, so this cake has become something to truly look forward to. To my palate (which hasn’t ingested dairy in 15+ years), this has kind of a cheesecake quality to it, texture-wise. Rich and yet also light. Beautiful… love it!

  4. Beth Hall says:

    How many carbs?

    1. juli says:

      No clue

  5. Karyn says:

    For those watching calories and/or carbs might be a little disappointed. I did a rough calculation because I, surprisingly, found this looking for low carb recipes and boy it looks and sounds so yummy. Again, rough calculations for the Entire recipe, not per serving, came to over 1500 calories and over 180 carbs. That does include about 30 grams of dietary fiber from the coconut flour.

  6. Jenn says:

    Does the frosting recipe melt when not in the fridge? Ty……:)

    1. juli says:

      it will harden in the fridge

  7. Kelly says:

    Hi there,

    Could u use something else to replace the eggs?

    1. juli says:

      i’m sure you could but i haven’t tried anything different for this recipe

  8. Eli Wieder says:

    […] Paint your own house instead of hiring someone, cut the cable and the cell phone (gasp!), and have birthday parties at your house. There is almost always a cheaper way to do things so try to find the cheapest way and save some […]

  9. Michelle says:

    I just have to say, that although your food looks delish, I will not be visiting your blog again. You have a potty mouth.

    1. juli says:

      thank you so much for the information, michelle.

  10. plasterers bristol says:

    yummy this cake is delicious, nice with a big pot of tea, thanks for sharing.