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Blueberry almond cake decorated with fruits
Fresh blueberry almond cake with gluten-free base

Blueberry & Almond Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Using almond flour in this recipe is not just a gluten-free alternative, but texture magic: due to the high oil content of almonds, the cake becomes denser, moister and richer than with wheat flour. The acidity of the blueberry breaks this buttery sweetness just enough. The essential oils of the lemon zest permeate the whole cake during baking.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (22 cm)
  • Hand mixer
  • Sieve
  • Grater

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Nuts (Almond)

Instructions

1 ✓

Preheat the oven to 180°C / 160°C Fan. Grease the cake tin and dust with almond flour.

Tip: Using almond flour instead of flour for dusting ensures the cake remains gluten-free.
2 ✓

Cream the soft butter with the sugar until pale and fluffy.

Tip: This process (creaming) incorporates air into the batter, which expands further with baking powder.
3 ✓

Add eggs one by one, mixing thoroughly after each addition.

Tip: If you add them all at once, the emulsion might split.
4 ✓

Sift in the almond flour and baking powder, add the vanilla and grated lemon zest, then fold together.

Tip: Almond flour is heavier than wheat flour, so baking powder is essential for lightness.
5 ✓

Pour the batter into the tin, sprinkle blueberries on top, and bake for 35-40 minutes.

Tip: Blueberries may sink into the batter during baking, forming little jammy pockets.
6 ✓

Cool the cake. Meanwhile, whip the double cream with icing sugar until stiff peaks form.

Tip: The cream must be ice cold to whip.
7 ✓

Serve the cake with whipped cream and fresh blueberries.

Recipe FAQ

Can I use ground almonds instead of flour?
Yes, but almond flour is ground finer and usually skinless, so the cake will be lighter and more homogeneous.

Ingredients

  • 200 g Almond flour
  • 150 g Caster sugar
  • 4 pieces Eggs
  • 150 g Butter (room temperature)
  • 1 sachet Baking powder (approx. 10g)
  • 5 ml Vanilla extract
  • 200 g Blueberries
  • 250 ml Double cream
  • 100 g Icing sugar
  • 1 piece Lemon zest (grated)