Blueberry Almond Cake with Lemon
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.
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.