I had some frozen blueberries and almond flour sitting around that I needed to use before moving across the country, and this cake was the result! Absolutely amazingly fluffy yet moist, and quite sweet, it fueled a multi-hour bike adventure. Only one adventure because then it was gone…
Let me know if you try making this gluten free! I have a feeling it will work spectacularly, aside from perhaps being a bit crumbly, but I haven’t actually tried.
Total time (including baking): 40 minutes. Makes one 9″ cake or brownie pan.
Materials: 1 mixing bowl; scale or measuring vessels; cake or brownie pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 2 tbsp oil
- 133g (⅔ cup) granulated sugar
- 1 egg
- 125g (~½ cup) milk
- 120g (~1 cup) almond flour
- 90g (~¾ cup) all purpose flour
- 1 tbsp baking powder
- ½ tsp all spice
- Optional: dash salt, dash vanilla, lemon zest
- Blueberries as desired
Instructions:
- Preheat oven to 350˚F. Butter a cake pan.
- In a mixing bowl, mix together 2 tbsp oil, 133 grams (⅔ cup) granulated sugar, 1 egg, and 125 grams (~½ cup) milk.
- Mix in ½ tsp all spice and dashes of salt and vanilla and lemon zest if desired.
- Mix the 120g (~1 cup) almond flour well to disperse any lumps.
- Finally, mix in the 90g (~¾ cup) all purpose flour with the 1 tbsp baking powder until just combined. Fold in blueberries. Pour into buttered pan.
- Bake at 350˚F for 25-35 minutes, until top is lightly browned.
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