“There are desserts that win you over at first sight… and this almond and blueberry cake is one of them.
Soft, fragrant and full of fruit, it’s perfect for any time of day.
A simple recipe with a surprising result.” Suitable for the whole family’s breakfast and being naturally gluten-free it also contains no milk or dairy. Prepared with a few simple ingredients: rice flour, eggs, sugar and almond flour.
It has a great keeping quality, staying soft for up to 6 days without drying out or crumbling. I chose extra virgin olive oil but any vegetable oil is fine for a successful cake. With this base you can vary the fruit choosing among currants, raspberries, blackberries and even strawberries. If you like this type of soft and light cakes, I recommend trying the pear and almond cake.
Love soft and light cakes? Then don’t miss Lemon Sponge Cake: soft, fragrant and naturally gluten-free.
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Discover other recipes with almonds
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1/2 cup sugar
- 1 cup almond flour (gluten-free)
- 1 cup rice flour (gluten-free)
- 3 1/2 tbsp vegetable oil
- 2 tsp baking powder (gluten-free)
- 1 pinch salt
- 1 lemon
- 3/4 cup blueberries
Tools
- 1 Bowl
- 1 Mixer
- 1 Spatula
- 1 Pan
Steps
Break the eggs into a bowl, add the sugar, the salt and the lemon zest.
Beat with electric beaters or in a stand mixer at maximum speed until you obtain a light and frothy mixture.
When the mixture is light and frothy, add the oil in a thin stream and then the lemon juice, continuing to beat at low speed.
Add the sifted flours with the baking powder, mixing with a spatula.
Finally add the blueberries and fold in gently.
Pour into a previously oiled square 12×12 in pan.
Bake at 356°F for 40 minutes in a preheated conventional oven.
Remove from the oven and let cool before dusting with powdered sugar.
WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they are not contaminated with gluten.
Tips
Keeps up to 6 days in a cake container.
You can use any vegetable oil from rice oil to coconut oil.
FAQ (Questions and Answers)
Can I use frozen blueberries?
Of course, you don’t even need to thaw them.
How to store the almond and blueberry cake?
You can store it at room temperature for 2–3 days in a cake container.
Can I replace the almond flour?
Yes, you can replace it with hazelnut flour for a more intense flavor.
Can I use other fruit?
Sure! This recipe also works well with raspberries, diced strawberries or a mix of berries.
