Blueberry, Almond, and Lemon Cake – Moist, Zesty & Bursting with Flavor

Looking for a deliciously light yet indulgent cake? This Blueberry, Almond, and Lemon Cake is a heavenly treat that blends sweet berries, nutty almond richness, and the bright zing of fresh lemon. Perfect for afternoon tea, brunch, or a special dessert, this moist and fragrant cake is sure to impress.

Why You’ll Love This Cake

• Moist and fluffy with a tender crumb

• Naturally gluten-free option with almond flour

• Bursting with fresh blueberries in every bite

• Zesty lemon flavor pairs beautifully with nuts and fruit

Ingredients

Dry Ingredients:

• 1 cup (120g) all-purpose flour (or use gluten-free blend)

• 1/2 cup (50g) almond flour

• 1 tsp baking powder

• 1/4 tsp salt

Wet Ingredients:

• 1/2 cup (113g) unsalted butter, softened

• 3/4 cup (150g) granulated sugar

• 2 large eggs

• 1/3 cup (80ml) milk or almond milk

• Zest of 1 lemon

• Juice of 1 lemon

• 1 tsp vanilla extract

Fruits & Add-ins:

• 1 cup fresh or frozen blueberries (tossed in 1 tsp flour to prevent sinking)

• 2 tbsp sliced almonds (for topping)

• Optional: powdered sugar or lemon glaze for finishing

Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan or loaf tin.

Step 2: Cream Butter & Sugar

In a large bowl, beat the butter and sugar together until pale and fluffy. Add eggs one at a time, mixing well after each.

Step 3: Add Lemon & Vanilla

Stir in lemon zest, lemon juice, and vanilla extract.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Gradually fold into the wet mixture, alternating with milk.

Step 5: Fold in Blueberries

Gently fold in the floured blueberries.

Step 6: Bake the Cake

Pour the batter into the prepared pan, smooth the top, and sprinkle with sliced almonds. Bake for 40–45 minutes, or until a toothpick comes out clean.

Step 7: Cool & Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with lemon glaze if desired.

Optional Lemon Glaze

Mix:

• 1/2 cup powdered sugar

• 1–2 tbsp lemon juice
  Drizzle over cooled cake for an extra tangy finish!

Storage Tips

• Store covered at room temperature for up to 2 days.

• Refrigerate for longer freshness (up to 5 days).

• Can be frozen (without glaze) for up to 2 months.

Serving Suggestions

• Serve warm with a dollop of Greek yogurt or whipped cream

• Enjoy as a breakfast treat with tea or coffee

• Add a handful of fresh berries on top for a bakery-style look

Final Thoughts

This Blueberry, Almond, and Lemon Cake is everything a good cake should be—moist, flavorful, and beautifully balanced. Whether you’re baking for a crowd or just for yourself, this bright and nutty cake is a winner every time.

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