I had some frozen blueberries and almond flour sitting around that I needed to use before moving across the country, and this cake was the result! Absolutely amazingly fluffy yet moist, and quite sweet, it fueled a multi-hour bike adventure. Only one adventure because then it was gone…
Let me know if you try making this gluten free! I have a feeling it will work spectacularly, aside from perhaps being a bit crumbly, but I haven’t actually tried.
Almond Blueberry Cake
Servings: 1 8×8″ pan
Equipment
- Cake or brownie pan
- Mixing bowl
- Scale or measuring cup
Ingredients
- 2 tbsp oil
- 133 grams granulated sugar (⅔ cup)
- 1 egg
- 125 grams milk (½ cup)
- 120 grams almond flour (1 cup)
- 90 grams all purpose flour (¾ cup)
- 1 tbsp baking powder
- ½ tsp allspice
- 4 oz fresh blueberries
- (optional) salt, vanilla extract, or lemon zest
Instructions
- Preheat oven to 350˚F. Butter the pan.
- In a mixing bowl, mix together oil, granulated sugar, egg, and milk.
- Mix in allspice and dashes of salt and vanilla and lemon zest if desired.
- Mix the almond flour well to disperse any lumps.
- Finally, mix in the all purpose flour with the baking powder until just combined. Fold in blueberries. Pour into buttered pan.
- Bake at 350˚F for 25-35 minutes, until top is lightly browned.