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
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Moist and fluffy with a tender crumb
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Naturally gluten-free option with almond flour
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Bursting with fresh blueberries in every bite
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Zesty lemon flavor pairs beautifully with nuts and fruit
Ingredients
Dry Ingredients:
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1 cup (120g) all-purpose flour (or use gluten-free blend)
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1/2 cup (50g) almond flour
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1 tsp baking powder
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1/4 tsp salt
Wet Ingredients:
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1/2 cup (113g) unsalted butter, softened
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3/4 cup (150g) granulated sugar
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2 large eggs
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1/3 cup (80ml) milk or almond milk
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Zest of 1 lemon
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Juice of 1 lemon
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1 tsp vanilla extract
Fruits & Add-ins:
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1 cup fresh or frozen blueberries (tossed in 1 tsp flour to prevent sinking)
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2 tbsp sliced almonds (for topping)
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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:
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1/2 cup powdered sugar
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1–2 tbsp lemon juice
Drizzle over cooled cake for an extra tangy finish!
Storage Tips
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Store covered at room temperature for up to 2 days.
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Refrigerate for longer freshness (up to 5 days).
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Can be frozen (without glaze) for up to 2 months.
Serving Suggestions
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Serve warm with a dollop of Greek yogurt or whipped cream
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Enjoy as a breakfast treat with tea or coffee
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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.