snowy mountain

Simple Almond Blueberry Cake

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


  1. Preheat oven to 350˚F. Butter a cake pan.
  2. In a mixing bowl, mix together 2 tbsp oil, 133 grams (⅔ cup) granulated sugar, 1 egg, and 125 grams (~½ cup) milk.
  3. Mix in ½ tsp all spice and dashes of salt and vanilla and lemon zest if desired.
  4. Mix the 120g (~1 cup) almond flour well to disperse any lumps.
  5. 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.
  6. Bake at 350˚F for 25-35 minutes, until top is lightly browned.

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