Blueberry Lemon Almond Cake (Gluten-Free)

An absolutely delicious and tender, gluten-free blueberry almond cake with lemony brightness and fluted elegance-easy enough for a weekday, but impressive enough for a brunch spread. Made for two, but don't be surprised if it disappears in a day!

A Summer Slice of Home - No Stand Mixer Required

This Blueberry Almond Cake was inspired by a recent trip to my mom's in Missouri. Every summer, we stop at Persimmon Hill Farm for their u-pick blueberries. I know what you're thinking-blueberries in Missouri? Oh yeah, and they are delicious. Sweet, plump, and perfect for baking.

This year, the berries ripened two weeks early, so by the time we arrived we were technically late in the season. But we still managed to pick plenty-and I came home determined to bake something simple, summery, and special. This gluten-free Blueberry Almond Cake was just the thing.

It's elegant and light, bursting with almond and lemon flavor. And the best part? No stand mixer required. Just my favorite old mixing bowl (a hand-me-down from my grandmother), a whisk, and a wooden spoon. The kind of baking that feels like a deep breath in the middle of a busy week.

I recently picked up the most adorable removable-bottom tartlette/quiche pan with delicate fluted edges - and let me tell you, it completely elevates this humble cake. That crisp, golden edge plus a dusting of powdered sugar gives it that effortless, bakery-style finish.

Still have blueberries to use up?

• Make a small batch of my Easy Blueberry Jam (no pectin needed!)
• Bake this Blueberry Lemon Yogurt Loaf Cake for your next brunch
• Or toss them into a summer salad-try this Blueberry Salad with Sweet & Spicy Nuts .

Why You'll Love This Recipe

• Bakes up with a golden, fluted edge and finishes with a sprinkle of powdered sugar-effortless elegance at its best.

• Delicate, tender crumb thanks to a smart combo of liquid fats: melted butter for flavor and a splash of canola oil for moisture-no stand mixer or hand mixer needed, just a whisk!

• Bursting with bright lemon and almond flavor and just the right amount of sweetness.

• Gluten-free thanks to a 1:1 blend of almond flour and gluten-free all-purpose flour.

Pro tip: You don't have to commit to a whole bag-check your food co-op or natural foods store (like Whole Foods) for gluten-free flour in the bulk bins. Perfect when you're cooking or baking for two.

• Easily adaptable: Turn the batter into small batch blueberry almond muffins, or switch up the fruit-raspberries, cherries, apricots, or strawberries all pair beautifully with almond and lemon.

Equipment You'll Need

• Mixing bowls - just two!
• Whisk + spatula or wooden spoon
• Removable bottom tart/quiche pan - fluted edges make this look bakery-quality. Or use a 6-inch cake pan or even a muffin tin for a small batch of Blueberry Almond Muffins. If you purchase the 6-inch cake pan - be sure to try this small 6-inch carrot walnut layered cake or 6-inch chocolate stout cake.
• Baking spray - spray your pan well with baking spray for an easy release.

Key Ingredients

Liquid fat makes a lighter cake. This cake uses both melted butter and a bit of canola oil. The combo gives it rich flavor and a moist, tender crumb. And the liquid fats mean you don't need a mixer. Just a mixing bowl and a whisk.

Here are the other key ingredients we need for this gluten-free cake:

• Almond Flour + Gluten-Free All-Purpose Flour: A 1:1 ratio delivers lightness, structure and nutty flavor. I picked up just what I needed from the bulk bin at my local food co-op-no big bag of GF flour required!
• Lemon Emulsion: My new favorite find. It gives an incredible lemony punch without adding zest or fresh squeezed juice. Perfect for baking!
• Fresh Blueberries: Ideal, but frozen will work in a pinch. I like a layer of almond cake with a lower layer of blueberries, for two distinct flavors. But if you prefer to have your blueberries "float", toss them in flour first.
• Toasted Sliced Almonds: Add a toasty crunch to the top.
• Powdered Sugar: For that final, elegant finish.

How to Make Blueberry Almond Cake

1. Prep your pan: Spray a 14.5" x 5" fluted tart/quiche pan with baking spray. (A 6-inch cake pan or muffin tin also works.)

2. In a large bowl, whisk together melted butter, oil, and sugar until well combined. Add the egg, almond extract, lemon emulsion, and water. Whisk until smooth.

3.  In a separate bowl, mix together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir gently with a wooden spoon or spatula until just combined.

4. Gently fold in the blueberries. I personally like having two distinct layers, a layer of almond cake with a lower layer of blueberries. If you want your blueberries to "float" toss them in flour first before adding to the batter.

5. Pour the batter into your prepared pan and sprinkle the top with sliced almonds.

6. Bake at 350 degrees for 25-30 minutes, or until golden and a toothpick comes out clean. Let the cake cool in the pan for 30 minutes before releasing it. Finish with a dusting of powdered sugar before serving. photo

• Serve as a tea cake with coffee or Earl Grey-perfect for a quiet afternoon or brunch with friends.
• Top with whipped cream or a dollop of crème fraîche for an easy dessert.
• Lovely addition to a Mother's Day, bridal shower, or baby shower spread.
• Turn this into blueberry almond muffins using a muffin tin-bake for 15-18 minutes!

A Lot of Look for Minimal Effort

This blueberry almond lemon cake is proof that elegant baking doesn't need to be fussy. Just a bowl, a whisk, and a pretty pan. I can't wait for you to try it-whether you're baking for brunch, tea, or just because you picked too many blueberries (again).

Let me know if you try it-bonus points if it disappears in 24 hours like it did at our house!

Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.

Related

Looking for more small batch blueberry recipes like this? Try these:

• Blueberry Galette - use my rhubarb custard galette recipe but swap in blueberries for the rhubarb.

Now shipping!

my new cookbook is here!

Celebrate the joy of heirloom cooking with 130 recipes that reimagine family favorites for today's smaller table.

Get your copy, today!