Blueberry Almond Cake (Gluten-Free)
This gluten-free blueberry almond cake with lemon emulsion is an easy, elegant dessert for two. Light, moist, and made with almond flour—perfect for brunch or tea.
Servings: 4 slices
Ingredients
- ¼ cup + 2 Tablespoons of melted unsalted butter
- 2 Tablespoons canola oil
- ½ cup sugar
- 1 egg
- 1 teaspoon pure almond extract
- 1 teaspoon lemon emulsion
- 2 Tablespoons water
- ¼ cup + 2 Tablespoons gluten-free all-purpose flour
- ¼ cup + 2 Tablespoons almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 oz fresh blueberries tossed in 1 teaspoon flour to prevent sinking
- 2 Tablespoons raw sliced almonds
- 1 Tablespoon powdered sugar for garnish
Instructions
- Preheat oven to 350°F (176°C). Spray a 14.5” x 5” removable-bottom fluted tart/quiche pan with baking spray. (A 6-inch cake pan or muffin tin also works.). Line the bottom with parchment paper cut to fit your pan. Spray the parchment (skip this step if your pan is non-stick) for added insurance of an easy release.
- 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.
- 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. Gently fold in the blueberries.
- Place the prepared pan on a baking sheet. Pour the batter into your pan and sprinkle the top with sliced almonds.
- Bake 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.