The almond and blueberry cake is a classic breakfast dessert that is extremely soft and light. Suitable for the whole family’s breakfast as it does not contain milk or derivatives. Made with a few simple ingredients: flour, eggs, sugar, and almond flour. It can also be made gluten-free by using rice flour instead of all-purpose flour and all certified ingredients. It has an excellent shelf life, staying soft for up to 6 days without drying out or crumbling. I chose extra virgin olive oil but any vegetable oil is allowed for the success of the cake. With this base, you can vary the fruit by choosing between currants, raspberries, blackberries, and even strawberries. If you love this kind of cake, soft and light, I recommend trying the pear and almond cake.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile and on my Youtube channel.
Discover also the other recipes with almonds
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1/2 cup sugar
- 1 cup almond flour
- 1 1/4 cups all-purpose flour
- 1/4 cup vegetable oil
- 1 tbsp baking powder
- 1 pinch salt
- 1 lemon
- 1 cup blueberries
Tools
- 1 Bowl
- 1 Mixer
- 1 Spatula
- 1 Baking pan
Steps
Break the eggs into a bowl, add the sugar, salt, and lemon zest.
Whisk with electric beaters or a stand mixer at maximum speed until the mixture is pale and frothy.
When the mixture is pale and frothy, slowly add the oil and then the lemon juice, continuing to beat at low speed.
Add the sifted flours with the baking powder, mixing with a spatula.
Finally, fold in the blueberries gently.
Pour into a 12×12 inch square baking pan that has been previously oiled.
Bake at 350°F for 40 minutes in a preheated static oven.
Remove from the oven and let it cool before sprinkling with powdered sugar.
WARNING: consult the Italian Celiac Association guide and read ingredients carefully to ensure they are gluten-free.
Tips
It keeps well for up to 6 days in a cake container.
You can use any vegetable oil from rice to coconut oil.
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
Return to HOME to discover the latest recipes!
