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Blueberry cake

As many of you asked when I posted a story on Instagram of my blueberry cake, I thought here is a good place to share the recipe with you. I'm not going to write a long post about it since I'm far from being a blogger! I hope you'll give it a try and like it as my family it (the cake lasted literally 36 hours). 

Blueberry Cake with Almond and Cinnamon


  • 1 cup almond flour
  • 3/4 cup unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp kosher salt
  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups blueberry


  1. Preheat the oven to 375 F. Line and butter a 9-inch tart pan or round cake pan.
  2. Whisk together the almond flour, all-purpose flour, baking powder, cinnamon and salt in a medium bowl.
  3. In another medium bowl with an electric mixer, beat the butter, brown sugar and granulated sugar together until the mixture is super light and fluffy, about 3-4 minutes.
  4. Scrape down the sides of the bowl and with the mixer on medium, add the eggs one at a time, beating until each one is incorporated, followed by the vanilla. Increase the speed to medium-high and beat until the mixture is pale and nearly doubled in volume, 4-5 minutes. Fold in the almond mixture until no dry spots remain. Gently add 1 1/2 cups of the blueberries by hand.
  5. Transfer the batter to the prepared tart pan and, using a spatula or the back of a spoon, smooth the top. You can sprinkle about 3 tablespoons of granulated sugar on top (which I personally don't). Bake until the cake is deeply golden brown and pulls away from the edges slightly, 30-35 minutes.
  6. Remove from the oven and let cool completely before slicing.

Note: The cake can be baked 4 days ahead, wrapped tightly and stored at room temperature.

Recipe by Alison Roman


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