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5 from 1 vote

Blueberry Almond Cake

How to make healthy Blueberry Almond Cake. Our easy summer berry recipe features almond flour, fresh blueberries and sliced almonds.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Blueberry Almond Cake
Servings: 8
Calories: 330kcal


  • measuring cups
  • measuring spoons
  • Mixing bowls
  • spatula
  • Cake Pan
  • Electric mixer


  • Nonstick Baking Spray
  • 1 cup Almond Flour
  • 3/4 cup All Purpose Flour
  • 1 tsp Baking Powder
  • 1 1/2 tsp Ground Cinnamon
  • 3/4 tsp Kosher Salt
  • 3/4 cup Unsalted Butter room temperature
  • 1/2 cup Brown Sugar
  • 1/4 cup cup White Sugar plus 3 tbsp
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 2 cups Blueberries
  • 1/4 cup Sliced Almonds


  • Preheat oven to 375 F. Spray a 9-inch tart pan or round cake pan with nonstick baking spray.
  • Whisk together almond flour, all purpose flour, baking powder, cinnamon and salt in a mixing bowl.
  • Using an electric mixer, in a medium bowl, beat the butter, brown sugar and 1/4 cup of white sugar on medium high speed until the mixture is light and fluffy, 3-4 minutes.
  • Scrape down the sides of the bowl and with the mixer on medium, add the eggs one at a time, beating until fully incorporated. Add vanilla extract and increase speed to medium high until the mixture is pale and nearly doubled in volume, 4-5 minutes. Fold in the almond mixture then gently add the blueberries.
  • Transfer the batter to the greased pan and using a spatula or back of a spoon, smooth the top. Spring with the remaining 3 tablespoons of white sugar and sliced almonds over the surface of the cake and bake until golden brown, 30-35 minutes. Remove from the oven and let cool before slicing.


Calories: 330kcal | Carbohydrates: 31.5g | Protein: 4.5g | Fat: 21.8g | Saturated Fat: 11.5g | Cholesterol: 87mg | Sodium: 359mg | Potassium: 160mg | Fiber: 2.2g | Sugar: 19.1g | Calcium: 68mg | Iron: 2mg