Lemony Almond-Blueberry Cake

Disclaimer: This is not my recipe all the credit goes to Cookie and Kate the recipe is from her Love real Food cookbook linked: here

Spring is almost here, who’s excited?! Fruit baked goods are fantastic all year round but something about spring makes them better. This Lemonly Blueberry Cake is a fantastic warm-up to the upcoming season. With a lemon maple glaze soaked in it and all-natural ingredients, what’s not to love?!


Makes: 1 loaf, ~8 slices

Disclaimer: This is not my recipe all the credit goes to Cookie and Kate the recipe is from her Love real Food cookbook linked: here


  • 2 cups (8 oz) plus 1 tbsp packed almond meal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground cinnamon
  • 4 eggs
  • 2/3 cup maple syrup or honey
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tsp grated lemon zest (from 2 medium lemons)
  • 1 cup blueberries (6 oz), fresh or frozen
  • Lemon-Maple Glaze
    • 2 tbsp lemon juice
    • 2 tsp maple syrup or honey


  1. Preheat your oven to 325°F. Generously grease a 9×5 inch loaf pan and dist it with almond meal to prevent sticking.
  2. In a large bowl, combine 2 cups of the almond meal, the baking powder, baking soda, salt, and cinnamon. Whisk to blend.
  3. Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil, and lemon zest and whisk to blend. Pour the wet ingredients into the almond meal mixture and stir until there are just a few clumps remaining.
  4. In a small bowl, toss the blueberries with the remaining 1 tablespoon almond meal (this helps prevent the blueberries from sinking to the bottom of the cake). Gently fold the blueberries into the batter.
  5. Scrape the batter into the prepared pan. Bake until the cake is deeply golden brown, the center is firm to the touch, and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 15 minutes.
  6. Meanwhile, to make the lemon-maple glaze: In a small bowl, whisk together the lemon juice and maple syrup until blended. (If you’re using honey and having a hard time blending it into the lemon juice, place the bowl on top of your stove to warm it up while the cake bakes, or warm it briefly in the microwave until you can whisk them together.)
  7. Once the cake is out of the oven, place the cake, pan and all on a cooling rack. While the cake is warm, use a pastry brush to brush the glaze over the top of the cake. It should soak right in. Let the cake cool for at least 30 minutes before carefully inverting it onto a serving place or cutting board. Carefully flip it bake over, then use a bread knife to cut it into 1-inch-thick slices.
  8. Store any remaining cake in the refrigerator, covered, for up to 4 days.

Notes: Time warning- This cake is very simple to make, but requires about 1 hour 45 minutes combined baking and cooling time.

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