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

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 1 8×8″ pan


  • Cake or brownie pan
  • Mixing bowl
  • Scale or measuring cup


  • 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


  • 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.


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