Lemony Almond-Blueberry Cake from Cookie + Kate's Love Real Food cookbook. Gluten-free, dairy-free, and refined sugar-free.
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. And you can't miss those jammy blueberry pockets.
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.
More Gluten-Free Cake Recipes
Gluten-Free Iced Lemon Pound Cake
📖 Recipe
Lemony Almond-Blueberry Cake (Gluten-Free, Dairy-Free)
Ingredients
- 2 cups + 1 tablespoon packed almond meal 8 ounces + 1 tablespoon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- 4 large eggs
- ⅔ cup maple syrup
- ¼ cup extra-virgin olive oil
- 1 ½ teaspoons grated lemon zest from 2 medium lemons, preferably organic
- 1 cup blueberries 6 ounces, fresh or frozen
Lemon-Maple Glaze
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup or honey
Instructions
- 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.
Notes
Nutrition
Barb
A little before 8pm I had a hankering for something blueberry and sweet. Here it is at 9:30pm, it came out of the oven a mere 25 minutes ago and I could wait any longer. I just had to have a slice. Sooo moist and delicious, and maybe the easiest cake I've ever made! Blueberries throughout- I did use organic frozen berries that I microwaved for about 20 second, a little less the two-thirds cup of maple syrup, eggs were at room temp. I will definitely make again, maybe trying Karen's idea of using frozen mixed fruit. Can't wait to try your other recipes! Thank you
PS I'm going to try to freeze slices so I can pull out a slice when I want it and toast it. Otherwise, I'm afraid the loaf will be gone in a matter of days. I'll let you know how that works.
Victoria E Graff
I am a baker, however, this recipe was a big disappointment! At 325 degree oven, it burned after 65 minutes. The berries that I picked fresh, and mixed them with a Tbsp. of almond flour, sank to the bottom of the pan! The recipe looked so simple, but I wish now, I tried it before I made it for company.
dana
hey, do you think i could make this into a layer cake with 7" inch round baking tins
Tessa
Hi Dana! I think this could work, although the layer might be on the thin side.