This blueberry lemon almond cake is light, fragrant, and bursting with flavor. The tartness of fresh lemon zest pairs beautifully with sweet, juicy blueberries, while almond flour provides a rich texture and moist crumb. It’s a refreshing twist on traditional fruit cakes—ideal for spring gatherings, summer brunches, or anytime you want a dessert that feels both bright and satisfying.
For the Cake:
1 cup all-purpose flour
½ cup almond flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup sugar
2 large eggs
¼ cup honey
½ cup milk (or buttermilk)
1 teaspoon vanilla extract
Zest of 1 lemon
1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Topping:
2 tablespoons sliced almonds
1 tablespoon sugar (optional, for a slightly crisp top)
Preheat the oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, then mix in the honey, milk, vanilla extract, and lemon zest.
Gently fold the dry ingredients into the wet mixture until just combined.
Toss the blueberries in a teaspoon of flour (to prevent sinking), then gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top. Sprinkle with sliced almonds and optional sugar.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving.
For a stronger lemon flavor, add 1 tablespoon of fresh lemon juice to the batter.
Substitute blueberries with raspberries or blackberries for a different berry twist.
Add a light lemon glaze made from powdered sugar and lemon juice for an elegant finish.
Serve at room temperature or slightly chilled.
Perfect with a cup of Earl Grey tea, sparkling water with lemon, or cold brew coffee.
Pairs beautifully with a dollop of crème fraîche or plain Greek yogurt.