It’s not just an ordinary almond flour blueberry cake, it has an entire story behind it. Let me explain.
A few days ago my husband was craving for something sweet. By the way, he’s not a sweet tooth despite that, he loves to have some cake with his evening tea and I wanted to surprise him with something special.
Blueberries are his favorite! So I thought, why not bake a delicious and wholesome cake—something we could enjoy without a hint of guilt?
So I set out to make a treat that would not only complement his tea/coffee but also feel like a little act of love.
As the cake baked, the aroma filled our kitchen, and I couldn’t wait for him to take the first bite.
When he finally did, his smile said it all! This cake has officially earned a spot in our tea-time tradition.
Now, it’s a recipe I love coming back to, especially when I want to make an ordinary day feel a little extra special.
Why We Love It:
- This cake pairs beautifully with a warm cup of tea—my husband’s stamp of approval included!
- It’s gluten-free! A healthy twist on a classic treat! Perfect for health-conscious folks like me.
- Every slice is exploding with juicy blueberries.
- The almond flour and seeds add a hearty, nutritious touch.
Ingredients Needed
- Almond Flour
- Frozen or Unfrozen Blueberries
- Maple Syrup
- Coconut Oil or unsalted butter
- Lemon Zest
- Baking Soda
- Eggs
- Lemon Juice
- Chia Seeds
- Walnuts
- Pumpkin Seeds
How to Make This Almond Flour Blueberry Cake:
Let’s begin! Chop the walnuts into small pieces and set them aside. Now take a mixing bowl. Combine almond flour, baking soda, chia seeds, pumpkin seeds, and chopped walnuts. Stir them together nicely.
In a separate bowl, whisk the eggs until frothy.
Add coconut oil (or melted butter) and whisk again until smooth.
Stir in maple syrup, lemon zest, and lemon juice for a pinch of brightness and natural sweetness.
Slowly combine the wet mixture with the dry ingredients. Stir gently until fully mixed.
Carefully fold in the blueberries to avoid squishing them, keeping them whole for those delightful bursts of flavor in every bite.
Preheat your oven to 350°F (175°C).
Grease a baking sheet or line it with parchment paper to prevent sticking.
Pour the batter onto the prepared baking sheet, spreading it evenly.
Bake for approximately 45 minutes, or until the top is golden brown.
A quick tip: Do a toothpick test by inserting it into the center of the cake, see if it comes out clean then your cake is ready.
Now let the cake cool completely, Ideally in the fridge for at least 6 hours or overnight.
This step helps the flavors meld beautifully and ensures a clean cut.
Serve with a hot cup of tea or coffee and enjoy the nutritious goodness!
Note: Bake it ahead, let it cool, and enjoy it all week (if there’s any left by then!). It gives the cake a moist, dense, and slightly crumbly texture.
If you love cakes with a story, don’t miss our Medovik Honey Cake Recipe—a timeless honey cake layered with love and rich, creamy flavors!
Almond Flour Blueberry Cake: FAQS
Can I use fresh blueberries instead of frozen ones?
Yes, both fresh and frozen blueberries work perfectly in this recipe.
Can I substitute almond flour with regular flour?
No, almond flour has a unique texture and moisture content that is essential for this recipe.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Can I skip the chia seeds or pumpkin seeds?
Yes, but they add texture and nutrition, so it’s best to include them if possible.
What’s the best way to serve this cake?
Serve it chilled with a warm cup of tea or coffee for the best flavor experience.
More Gluten-Free Recipes to Try:
Almond Flour Blueberry Cake
Ingredients
- 3 cups almond flour
- 1 ½ cups blueberries frozen or unfrozen
- 2 cups maple syrup
- 1 cup coconut oil or unsalted butter
- 1 tsp lemon zest
- 1 ½ tsp baking soda
- 3 eggs
- 1 ½ tsp lemon juice
- ½ cup chia seeds
- 1 cup walnuts
- 1 cup pumpkin seeds
Instructions
- Chop the walnuts into small pieces and set them aside.
- In a bowl, mix the dry ingredients: almond flour, baking soda, chia seeds, pumpkin seeds, and chopped walnuts.
- In a separate bowl, whisk the eggs. Add coconut oil or melted butter and whisk until smooth. Then, mix in maple syrup, lemon zest, and lemon juice.
- Combine the wet mixture with the dry ingredients and stir gently until fully mixed.
- Carefully add the blueberries and mix slowly to keep them whole.
- Preheat the oven to 350°F (175°C).
- Prepare the baking sheet by greasing it.
- Pour the batter onto the baking sheet and bake for about 45 minutes, or until the top is golden brown.
- Let the cake cool in the fridge for at least 6 hours or overnight before serving.
- Serve it with hot tea.
Notes
- Handle blueberries with care to maintain their appearance.
- Do the toothpick test to check if the cake is properly cooked, baking time may vary on the type of oven.
I’ve been looking for a gluten-free cake recipe like this—definitely making it tomorrow.