Lemon almond blueberry

This lemon almond blueberry cake hits the sweet spot between a zesty tang, nutty almond flavor, and juicy berries. It’s a light treat for an afternoon snack or dessert that feels fancy but comes together fast.

I love baking this as soon as blueberries show up in stores. The first time was for a sunny family picnic, and now it’s a go-to every summer.

Essential Ingredients

• 2 eggs: They help hold things together and make the cake soft. Free range is best if you can get it.
• 180 g coconut style yogurt: Adds creaminess and just a hint of something tropical
• 50 g veggie oil: Like olive oil for cake that’s never dry
• 30 g fresh lemon juice: Adds a tart kick so it’s not too sweet
• Zest from 1 organic lemon: For even bigger citrus flavor
• 70 g unrefined natural sugar: Gives a rounder flavor than regular white sugar
• 60 g ground almonds: Make it a little nutty and give a delicate, crumbly bite
• 120 g T110 wheat flour: Adds depth you don’t get from regular white flour
• 8 g baking powder: Makes the crumb light and fluffy
• Four pinches salt: Brings all the flavors forward
• 100 g fresh blueberries: Or use frozen—just don’t thaw them first

Step-by-Step Directions

Finish Up:

When the cake’s totally cool, spread the topping all over the top. Chill for an hour so the glaze sets a bit.

Make the Glaze:

While your cake cools, stir together thick coconut yogurt and a spoonful of strawberry jam. You want it thick enough to sit on top but still spreadable.

Bake It:

Pour batter into a lined or greased loaf pan. Bake in a 160°C oven for 45 minutes. Poke with a knife—if it comes out dry, you’re good.

Fold in Blueberries:

Gently mix the berries into your batter with a soft spatula. Don’t go crazy or they’ll burst and turn things blue.

Stir Up the Batter:

Whisk it all up hard until it looks smooth and creamy. Make sure the almonds are really mixed in so you don’t get lumps. You want it pretty thick, not runny.

Start the Mix:

Pop your eggs and yogurt in a big bowl. Pour in the oil and lemon toward the end. Add your dry stuff last.

This cake takes me back to when my grandma baked for us on lazy afternoons. She’d always put a little lemon zest in, and made sure to skip the bitter white part under the peel.

Keep It Fresh

To keep it best, tuck it in a container at room temp for two days if there’s no glaze. If you’ve added the yogurt topping, stick it in the fridge. You can freeze plain, unglazed slices for up to three months and add the glaze once thawed.

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Mix It Up

The fun part is you can swap out so much. Try raspberries, blackberries, or chopped apple instead of blueberries. Use Greek yogurt for a richer bite. Or toss in 50g of white chocolate chips and watch the combo pop with lemon.

Serving Ideas

It’s great on its own, but if you want to level up, spoon on some lightly sweetened whipped cream and extra berries. For a bigger treat, warm a slice and add vanilla ice cream—it’ll melt right in.

Pro Tips

• Let everything sit out for an hour before baking so it’s all at room temperature
• For even more lemon taste without extra tartness, stir in a couple of drops of food-grade lemon oil
• If using frozen blueberries, don’t thaw and toss them with a little flour first. This helps keep the color from running everywhere

Frequently Asked Questions

→ How can I get a soft cake?

For the softest cake, mix your ingredients as directed, include lemon zest for flavor, and stick to the 160°C baking temperature.

→ Can I swap out the coconut yogurt?

Yes, plain or vanilla yogurt works just as well as coconut, as long as the texture is thick enough for frosting.

→ How do I keep blueberries from sinking?

To stop blueberries from sinking, toss them in a bit of flour before folding into the batter.

→ Can I use a different type of flour?

Absolutely, feel free to swap wheat flour T110 for regular, whole wheat, or gluten-free options.

→ What other frosting works for this cake?

You could try cream cheese, mascarpone, or a thin layer of fruit compote for a tangy finish.