Lemon Almond Blueberry Cake
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 that 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 toasted, nutty goodness, this is a lovely cake for breakfast, afternoon tea, or a simple yet special dessert.
Equipment
- 1 bundt tin
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
Instructions
- Cream the butter, coconut oil, and date sugar in a stand mixer with the paddle attachment for 4-5 minutes or until fluffy. Add eggs one at a time and beat again for 4-5 minutes on high speed or until light. Scrape down the sides of the bowl as you cream the mixture.
- Preheat the oven to 375 degrees F.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.
- 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.
- Let the cake rest for 3-5 minutes. Invert the tin onto a cake platter once it has cooled, and slice it. Enjoy it with hot coffee or tea.
Notes
- 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.
- For added sweetness, structure, and moisture, add 1 tablespoon maple sugar (optional) to the batter.
- 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.
Nutrition
Calories: 164kcalCarbohydrates: 19gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 51mgSodium: 183mgPotassium: 47mgFiber: 2gSugar: 10gVitamin A: 101IUVitamin C: 1mgCalcium: 107mgIron: 1mg
