Lemon almond blueberry cake

Lemon almond blueberry cake

Apr 3 2021


1 hour

Makes 1 cake

This is perfect for spring and amazing for Easter breakfast! I love the flavor combination, with a dollop of greek yogurt and Easter breakfast is just perfect! Actual any breakfast for that matter :)


  • 1 large lemon, zested and juiced
  • 1 1/2 cup of fresh blueberries
  • 1 cup of almond flour
  • 2/3 cup of regular flour (GF works as well here)
  • 2/3 cup of organic cane sugar
  • 3 eggs, room temperature
  • 1 stick of butter, room temperature (or coconut oil can be used as well)
  • 1 tbsp of vanilla extract
  • 1 1/4 tsp of baking powder
  • 1/4 tsp of salt
  • 1/2 cup of powder sugar (for icing)


Preheat the oven at 375F. Grease a rectangular (bread like) baking pan.

Place the softened butter, sugar, lemon zest and vanilla extract in a stand up mixer with paddle attachment. Beat on high for a few minutes. Lower to medium and add the eggs, one at a time until fully incorporated, scraping the sides of the bowl if necessary.

In a separate bowl combine all the dry ingredients ( not the powder sugar) and give it a quick whisk. Slowly transfer to the wet ingredients until just combined. Gently fold in  3/4  of the blueberries and transfer to the greased pan. add the remaining blueberries on top.

Bake for 45-55 minutes or until a toothpick comes out clean. Check after 30 minutes and if the cake gets to brown too quickly, simply cover with aluminum on continue on baking until done.

When baked, let it cool for 10 minutes, and make the icing by whisking 1 tbsp of the lemon juice with the powder sugar. Remove from the pan onto a plate. Drizzle the icing on top of the cake and enjoy!

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