The almond and blueberry cake is a classic breakfast dessert that is extremely soft and light. Suitable for the whole family as it contains no milk or dairy products. Made with just 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 using all certified ingredients. It has excellent shelf life, staying moist for up to 6 days without drying out or crumbling. I chose extra virgin olive oil, but any vegetable oil is allowed for achieving the right texture. With this base, you can vary the fruit, choosing between currants, raspberries, blackberries, and even strawberries. If you love this kind of dessert, soft and light, I recommend trying the pear and almond cake.
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- 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 cup all-purpose flour
- 3 1/2 tbsps vegetable oil
- 2 tsps baking powder
- 1 pinch salt
- 1 lemon
- 4 1/2 oz blueberries
Tools
- 1 Bowl
- 1 Mixer
- 1 Spatula
- 1 Baking Pan
Steps
Break the eggs into a bowl, add sugar, salt, and lemon zest.
Beat with electric beaters or a stand mixer at maximum speed until the mixture is light and fluffy.
When the mixture is light and fluffy, slowly add the oil and then the lemon juice, continuing to beat at low speed.
Fold in the sifted flours with the baking powder using a spatula.
Finally, add the blueberries and mix gently.
Pour into a previously greased 12×12 inch square baking pan.
Bake at 350°F for 40 minutes in a preheated static oven.
Remove from the oven and let cool before dusting with powdered sugar.
WARNING: consult the Celiac Disease Association’s handbook and read the ingredients carefully to ensure they are free from gluten contamination.
Advice
It keeps for up to 6 days in a cake container.
You can use any vegetable oil from rice to coconut.
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