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This lemon almond blueberry cake brings you a tasty combo: tangy lemon, nutty almonds, and juicy blueberries. It's a light treat for a quick snack or sweet ending. You'll be surprised how easy it comes together and how much flavor you get.
I always whip this up when blueberries pop up in the markets. The first time I baked it was for a family picnic and now it's a summer classic for us. We can't get enough of it when it's warm out.
Irresistible Ingredients
- 100 g fresh blueberries: if you don't have fresh, use frozen right from the freezer
- 4 pinches salt: brings every flavor up a notch
- 8 g baking powder: makes it light and gives it a good rise
- 120 g whole wheat flour: tastes richer than regular white flour
- 60 g almond meal: makes it a bit gritty in a good way and packs a nutty punch
- 70 g raw cane sugar: deeper taste than plain white sugar
- Zest from one organic lemon: go for organic if you can, that way the lemony scent is even stronger
- 30 g fresh lemon juice: this sharpness balances the sweet bits perfectly
- 50 g veggie oil: try olive oil for extra smoothness
- 180 g coconut yogurt: gives it an almost tropical creamy vibe
- 2 eggs: helps the cake stay fluffy and stable, go for free-range if possible
Step-by-Step Directions
- Finish and Chill:
- Once your cake's cooled down, spread the creamy topping all over. Pop it in the fridge for at least an hour so the icing sets just right.
- Make the Icing:
- While the cake cools, mix thick coconut yogurt together with a spoonful of strawberry jam. It should be nice and thick—not runny at all—so it holds up on top.
- Bake:
- Pour everything in your lined or greased loaf pan. Slide it into a hot oven at 160°C for 45 minutes. Meal's done when a knife poked in the middle comes out clean.
- Add the Blueberries:
- Gently fold in the blueberries without smashing them up. Just use a soft spatula and don’t go wild, that way you keep the batter from getting purple all over.
- Mix the Batter:
- Whisk hard until super smooth. Make sure all the almond meal is mixed in totally so you don’t get lumps. You want it thick but still pourable.
- Get Mixing:
- Throw everything in a big bowl—start with eggs and yogurt, follow with the liquids, and dump the dry stuff last. No precise order, just get it all in there.
This cake reminds me of childhood snack breaks, when my grandma always tossed in some citrus peel. She'd say the trick is to skip the white pith—the bitter part.
Storage Tips
If you want it to last, keep the cake at room temperature in a tight container for two days. But if you added the yogurt topping, pop it in the fridge for sure. You can freeze plain slices for up to three months—just add the topping after thawing.
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Custom Swaps
What’s cool here is you can change things up. Replace the blueberries with raspberries, blackberries, or some apple chunks. Swap coconut yogurt for Greek if you want it richer. Want to take it over the top? Toss in 50g white chocolate chips—they go awesome with lemon.
Serving Ideas
This one's great on its own, but if you wanna be a bit fancy, add a dollop of sweetened whipped cream and some fresh blueberries. Want something heavier? Warm up a slice and stick a scoop of vanilla ice cream on top so it melts in.
Pro Tricks
- Let everything come to room temp an hour before you bake for best results
- Add just a few drops of lemon essential oil to boost flavor without making it sharper
- If you use frozen blueberries, keep them frozen and toss them in flour before mixing in. That way, your cake won’t end up all blue
Frequently Asked Questions
- → How can I make the cake super soft?
To ensure a fluffy cake, stick to the mixing order, don’t skip adding lemon zest for flavor, and bake it at 160°C for the best results.
- → Can I swap out coconut yogurt?
Absolutely, you can use plain or vanilla yogurt as long as it’s thick enough to match the glaze consistency.
- → How do I keep blueberries from sinking?
To prevent blueberries from going to the bottom, lightly coat them in flour before stirring them into the batter.
- → Is it possible to use a different flour?
Yes, you can swap the T110 flour for all-purpose, whole-grain, or even gluten-free flour based on what you like.
- → What other glaze goes well with this cake?
A cream cheese glaze, mascarpone, or a thin layer of fruit puree works beautifully for extra zing.