When I first met Kathryne, I didn’t really know what a food blog was.
We both moved to Kansas City at the same time—me, back to my hometown, her, making a change—and were brought together by mutual friends.
Since that time, those mutual friends and Kathryne have become our extended family here. From weekly girls nights to holiday celebrations to Sunday suppers, she’s been a true friend.
And she wrote a cookbook.
A beautiful, poured-her-heart-and-soul-into-it cookbook that will leave you trying to figure out which recipe you want to make first.
At our girls night gatherings, there is often wine (ok, always), snacks, and something sweet. Gluten-free, of course.
Kathryne’s lemony almond-blueberry cake is just one of those types of treats that the five of us would gladly devour while discussing work, family, and important things like touching your tongue to your nose.
This cake is extremely easy to make and uses a simple refined sugar-free lemon-maple glaze that soaks into the cake as it cools. Like all the recipes in Love Real Food, the ingredients are accessible and wholesome, and the final product…delicious!
So grab a copy and get cooking. There’s just so much to love.
Lemony Almond-Blueberry Cake (Gluten-Free, Dairy-Free)
A note from Kathryne: This cake is very simple to make, but requires about 1 hour 45 minutes combined baking and cooling time.
- 2 cups (8 ounces) plus 1 tablespoon packed almond meal.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 4 eggs
- 2/3 cup maple syrup
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons grated lemon zest from 2 medium lemons, preferably organic
- 1 cup blueberries 6 ounces, fresh or frozen
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup or honey
Preheat the oven to 325 degrees Fahrenheit. Generously grease a 9x5-inch loaf pan and dust it with almond meal to prevent sticking. (Alternatively, grease and line pan with parchment paper.)
In a large bowl, combine 2 cups of the almond meal, the baking powder, baking soda, salt, and cinnamon. Whisk to blend.
Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil, and lemon zest and whisk to blend. Pour the wet ingredients into the almond meal mixture and stir until there are just a few clumps remaining.
In a small bowl, toss the blueberries with the remaining 1 tablespoon almond meal (this helps prevent the blueberries from sinking to the bottom of the cake). Gently fold the blueberries into the batter.
Scrape the batter into the prepared pan. Bake until the cake is deeply golden brown, the center is firm to the touch, and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 15 minutes.
Meanwhile, to make the lemon-maple glaze: In a small bowl, whisk together the lemon juice and maple syrup until blended. (If you're using honey and having a hard time blending it into the lemon juice, place the bowl on top of your stove to warm it up while the cake bakes, or warm it briefly in the microwave until you can whisk them together.)
Once the cake is out of the oven, place the cake, pan and all, on a cooling rack. While the cake is warm, use a pastry brush to brush the glaze over the top of the cake. It should soak right in. Let the cake cool for at least 30 minutes before carefully inverting it onto a serving plate or cutting board. Carefully flip it back over, then use a bread knife to cut it into 1-inch-thick slices.
Store any remaining cake in the refrigerator, covered, for up to 4 days.