Name: Lemon Almond Blueberry Cake
Prep time: 12 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 oz butter (unsalted); 3 tbsp coconut oil (extra virgin); ¾ cup date sugar (superfine); 3 egg; ½ cup spelt flour; ½ cup almond flour; a pinch salt; 1 tbsp baking powder; ¾ cup blueberries (pureed); ¾ tsp lemon zest; 2 tbsp milk; 2 tbsp slivered almonds (garnish)

Lemon Almond Blueberry Cake is a beautiful balance of bright, fresh, and nutty flavors. This delicious cake is made with a blend of spelt and almond flours, rich butter, coconut oil, and eggs. These ingredients create a wonderfully tender, moist crumb. Pureed blueberries lend natural sweetness and a delicate berry flavor throughout, while fresh lemon zest adds a bright, citrusy note that beautifully complements the warmth of the almonds. Finished with a generous sprinkle of slivered almonds for a delicate crunch and nutty goodness, this lovely cake is perfect for breakfast, afternoon tea, or a simple yet special dessert!

I believe baking can be both delicious and thoughtful. My approach is to use simple, wholesome ingredients, choosing natural sweeteners over refined sugar and whole-grain flours over conventional all-purpose flour. I love experimenting with ingredients such as date sugar, spelt flour, almond flour, nuts, fruits, and natural fats to create baked goods that are full of flavor, texture, and character.

I’m drawn to the natural sweetness of fruit, the richness of nuts, and the beautiful flavors of seasonal ingredients. Whether it’s blueberries and lemons from my garden or a handful of almonds added to a cake, I find inspiration in the simple things. For me, it’s about enjoying the process of baking, being thoughtful about what goes into my recipes, and creating delicious homemade treats without relying on refined sugar or refined flours. I don’t believe we need to sacrifice flavor or the pleasure of a beautiful cake to bake this way. I want to show that wholesome ingredients can create something truly special.

What sets the Lemon Almond Blueberry Cake apart?

What makes this Lemon Almond Blueberry Cake a little different is the way simple, wholesome ingredients come together to create something truly delicious. Instead of traditional refined sugar and white flour, I’ve chosen ingredients that bring their own natural flavors, textures, and character. Date sugar provides a lovely caramel-like sweetness, while spelt flour and almond flour create a delicate, tender crumb with a subtle nuttiness. A combination of butter and coconut oil adds richness and moisture, making every bite soft and satisfying.

The real star, though, is the blueberry-lemon combination. Pureed blueberries bring their beautiful color and fruity flavor throughout the Lemon Almond Blueberry Cake, while fresh lemon zest adds a bright, refreshing note. Almonds bring everything together with their gentle, nutty flavor. I love that this cake doesn’t rely on complicated ingredients or refined sweeteners to be delicious. It’s a lovely example of how thoughtful ingredient choices can create something both comforting and special.

Health benefits of blueberries:

Blueberries are particularly rich in anthocyanins, the natural plant pigments responsible for their beautiful deep blue-purple color. These compounds have antioxidant properties that help protect cells from oxidative damage. They contain plant compounds, fiber, and other nutrients that may support cardiovascular health.

Research suggests that regular blueberry consumption may help support healthy blood pressure and blood vessel function. Their anthocyanins and other polyphenols may help protect brain cells from oxidative stress. Blueberries provide dietary fiber, which helps support healthy digestion. Fiber also helps nourish beneficial gut bacteria. Vitamin C supports immune function, collagen production, and healthy skin. Blueberries provide a natural source of this important vitamin.

Frequently Asked Questions:

1.Can I use frozen blueberries?

If using frozen blueberries, thaw them first, then let any excess liquid drain before pureeing them for the batter.

2. What can I substitute for spelt flour?

Spelt flour gives the Lemon Almond Blueberry Cake a soft, delicate crumb with a slightly rustic texture. It gives the cake enough structure without making it overly dense. Its naturally sweet, subtly nutty taste pairs beautifully with almond flour, lemon, and blueberries. You can substitute it with golden whole wheat flour or Einkorn flour if you choose to bake without refined all-purpose flour.

3. Why does the recipe call for both butter and coconut oil?

Butter adds a creamy flavor, providing structure and lift while adding natural richness that helps balance the tartness of the lemon zest. Coconut oil helps retain moisture and keep the texture soft. Please feel free to substitute the coconut oil with butter or avocado oil.

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Ingredients:

Here are the step-by-step instructions to make this dish. Refer to the recipe card below for measurements.

How to make the Lemon Almond Blueberry Cake:

2. Add the pureed blueberries and lemon zest and beat gently for a minute. Fold in the spelt and almond flour mixed with the salt and baking powder, a little at a time. Finally, add some milk to make the batter a dropping consistency.

3. Sprinkle some slivered almonds into a greased Bundt tin. Spoon the batter into the tin and smooth the top with a spatula. Bake for 25 minutes or until a cake tester/toothpick comes out clean with some moist crumbs.

4. Let the cake cool for 3-5 minutes. Invert the tin onto a cake platter once cooled, then slice. Enjoy with vanilla ice cream, hot coffee, or tea.

Tips:

1. As you cream the butter, date sugar, and eggs, scrape down the sides of the stand mixer bowl as needed to ensure all ingredients are evenly incorporated.
2. For added sweetness, structure, and moisture, add 1 tablespoon maple sugar (optional) to the batter.
3. Puree the blueberries and combine them with the lemon zest before adding them to the batter. This helps distribute the blueberry flavor more evenly while creating a moist, flavorful cake.

Serving suggestions:

Scatter some fresh blueberries with grated lemon zest or berry compote, and serve it with Greek yogurt or vanilla ice cream on the side. Enjoy it with hot espresso ot black tea.

Storage:

Slice the Lemon Almond Blueberry Cake once it has cooled completely and store in airtight boxes in the refrigerator for 3-4 days. Freeze any leftover cake slices for up to three months.