This Blueberry Almond Cake with Lemon is the kind of simple homemade dessert that feels special without requiring much effort. Made in just one bowl, this tender 8-inch round cake combines juicy blueberries, nutty almond flour, all-purpose flour, fresh lemon juice, and plenty of lemon zest for a bright, fresh flavor.
The almond flour gives the cake a wonderfully soft and moist texture, while the blueberries add little bursts of sweetness throughout every slice. Fresh lemon zest and juice balance the richness of the almonds and make the cake taste light and refreshing.
Best of all, you don't need a mixer or any complicated baking techniques. Everything comes together in one bowl, making this an excellent easy blueberry cake recipe for weekend baking, afternoon tea, brunch, or a simple dessert.
Why You'll Love This Blueberry Almond Cake
There are plenty of reasons to keep this easy cake recipe in your regular baking rotation.
- One-bowl recipe: Less preparation and minimal cleanup.
- Small-batch cake: Perfectly sized for an 8-inch round cake pan.
- Moist and tender: Almond flour adds richness without making the cake heavy.
- Fresh lemon flavor: Lemon zest and juice brighten the blueberries and almonds.
- Juicy blueberries: Fresh blueberries create pockets of sweetness throughout the cake.
- No special equipment: A whisk, bowl, spatula, and cake pan are all you need.
- Great for breakfast or dessert: Serve it with coffee in the morning or whipped cream after dinner.
- Make-ahead friendly: The flavor develops beautifully as the cake rests.
Ingredients for Blueberry Almond Cake
All-Purpose Flour - All-purpose flour provides the structure for this cake. Since almond flour contains very little gluten, combining it with all-purpose flour creates a cake that is tender while still holding together beautifully.
Almond Flour - Almond flour adds a naturally nutty flavor and gives the cake its soft, moist crumb. Use finely ground almond flour rather than coarse almond meal for the best texture.
Fresh Blueberries - Fresh blueberries are ideal for this recipe. They become soft and juicy as the cake bakes, creating pockets of blueberry flavor throughout the crumb.
If blueberries are not in season, frozen blueberries can also be used. Add them directly from frozen and avoid thawing them first.
Lemon Zest - Lemon zest is one of the most important ingredients in this cake. The flavorful oils in the lemon peel provide a much stronger lemon aroma than lemon juice alone.
Fresh Lemon Juice - Fresh lemon juice adds acidity and brightness. It also balances the sweetness of the cake and complements both the blueberries and almond flour.
Sugar - Granulated sugar provides sweetness and helps create a soft, tender texture.
Eggs - Eggs provide structure, moisture, and richness. For the best results, use room-temperature eggs.
Oil - I prefer to use oil instead of butter to my tea cakes. It creates a very light fluffy texture to the cake.
Baking Powder and Baking Soda - Both baking powder and baking soda gives the cake enough lift to create a light texture despite the addition of almond flour.
Salt - Salt balances the sweetness and enhances the nutty almond and bright lemon flavors.
How to Make Blueberry Almond Cake
1 - Whisk eggs with sugar until it combines into a smooth consistency.
2- Pour oil and whisk again to combine.
3 - Add lemon zest and juice. Whisk again.
4 - Place a sifter on the bowl and add all the dry ingredients to it and then gently sift it to the bowl
5 - Once I add the dry ingredients, I prefer to remove the whisk and use a rubber spatula to fold dry to the wet ingredients until it all combines to a thick fluffy batter.
6 - Add little flour to blueberries and mix it around. This will make sure that the bluberries doesn't slide down to the bottom of the baking pan.
7 - Scatter the blueberries to the cake batter and fold it a few times.
8 - Grease the baking pan with some oil and dust with flour. You can also place a baking mat or parchment paper at the bottom of the pan. Pour the batter and top it with few more blue berries.
Allow the cake to cool in the pan for about 10 to 15 minutes.
Run a thin knife around the edges, then carefully remove the cake from the pan and transfer it to a cooling rack.
Allow it to cool completely before slicing.
Tips for Making the Best Blueberry Almond Cake
Finely ground almond flour gives the cake a smoother and more delicate crumb. Almond meal, which contains the almond skins and tends to be more coarse, can produce a different texture.
If you want a pronounced lemon flavor, use both lemon zest and lemon juice. The zest provides concentrated citrus aroma, while the juice adds acidity and brightness.
Freshly squeezed lemon juice tastes considerably brighter than bottled lemon juice and works especially well in a simple cake where the citrus flavor is noticeable.
Once the flour is incorporated, mix only until everything comes together. Overmixing can make the cake dense.
A light coating of flour helps distribute the blueberries throughout the batter instead of allowing most of them to sink.
The cake should be golden on top and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Overbaking will reduce the moisture that makes almond flour cakes so delicious.
How to Store Blueberry Almond Cake
Store the cooled cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 5 days. Bring the cake to room temperature before serving for the best texture and flavor.
You can also freeze individual slices. Wrap each slice tightly in plastic wrap and place it in a freezer-safe container or bag.
Frozen cake can be stored for approximately 2 to 3 months.
Thaw individual slices at room temperature.
Easy Variations
Mulberry Almond Cake - Replace half or all of the blueberries with fresh raspberries. The combination of raspberries, lemon, and almond is especially delicious.
Mixed Berry Almond Cake - Use a combination of blueberries, raspberries, and blackberries.
Orange Mint Almond Cake - Replace the lemon zest and juice with fresh orange zest and juice for a sweeter citrus flavor and add few fresh mint.
Frequently Asked Questions
Yes. This is designed as a one-bowl blueberry cake, so a whisk and rubber spatula are all you need.
Yes, although the baking time may vary slightly depending on the depth of the batter.
Blueberries can sink if the batter is particularly thin or the berries are heavy. Tossing them lightly with flour before folding them into the batter helps distribute them more evenly.
Yes. Add frozen blueberries directly to the batter without thawing them first.
If you enjoy tea cake, try these
This easy blueberry almond cake is proof that a simple dessert doesn't need complicated techniques or specialty equipment. The combination of juicy blueberries, fragrant lemon zest, fresh lemon juice, and almond flour creates a cake that is tender, flavorful, and perfect for almost any occasion.
Whether you're looking for an easy one-bowl cake, a lemon blueberry dessert, an almond flour cake, or a simple homemade treat to serve with coffee, this recipe is an excellent one to keep on hand.
Blueberry Almond Cake with Lemon
Ingredients
- 3 Eggs
- 1 cup Sugar
- 1 cup Oil
- ½ cup Blueberry
- 1 Lemon
- 1 cup All purpose flour
- ¼ cup Almond flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- Pinch of salt
- Extra flour to dust the pan and dust on the blueberry
- Extra oil to brush on the baking pan
Instructions
- Preheat the oven to 350 F
- In a mixing bowl, whisk eggs with sugar. Next pour the oil and whisk again to incorporate every thing.
- Zest the lemon and take the juice of the lemon. Add both to the mixing bowl and whisk again.
- Place a sifter on the mixing bowl and to that add both the flour, salt, baking powder and baking soda. Sift to the mixing bowl.
- Take a rubber spatula and fold the mixture to form a thick dense batter.
- Add 1 tablespoon flour to the blueberries and shake it to coat the flour on all the blueberries. Add that to the mixing bowl and fold one more time to evenly distribute the blue berries.
- Brush little oil on the 8 inch baking pan and dish little flour. Then pour the batter and add few more blueberries on top.
- Place in the center rack of the preheated oven and bake for 50 minutes.
- Allow the cake to cool in the pan for about 10 to 15 minutes.Run a thin knife around the edges, then carefully remove the cake from the pan and transfer it to a cooling rack.Allow it to cool completely before slicing.
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