© 2012 Green Kitchen Stories Blueberry_almond_cake_1

Blueberry, Lemon & Almond Cake

Hooray, the Swedish forests are down with the blues again! You can literally just take three steps from the porch of our summer house and stand completely surrounded by an ocean of blue gems. It’s an August luxury when you live in Sweden. Even Elsa sneaks away on short blueberry foraging tours. You can easily tell where she has been just by looking at her blue stained hands, mouth, knees and … dress. And of course by the big grin on her face when she says: “I found bueblerries!”.

We mentioned earlier that we have been baking and eating bueblerries, ehm, blueberries in lots of different ways these last weeks. They have of course been thrown into smoothies, used in tarts, gobbled down by the handfull and sprinkled over our breakfast yogurt. But one of the most fun thing we did was Mini Calzones with ricotta, maple syrup, lime & blueberries. We made this dough, divided it in small cirkles that we filled it with blueberries, lime juice, maple syrup and ricotta cheese, and wrapped them up like calzones. Super cute and delicious. We did half the batch with normal savory filling and half with the sweet blueberry filling. That way, our dinner seamlessly turned into dessert. But now we’re loosing ourselves in the calzones when we should really talk about this cake.

We have baked a couple of different gluten free cakes before, but until this day we had never made an almond cake. Today we made three. Think of this cake as a distant relative to a sponge cake, although grain free, dairy free (well, that depends on what you glaze it with), possibly vegan, and much tastier. We filled it with lemon to give a sour twang to the richness of the almond flour, poppy seeds because they are so fun to chew on, and blueberries because it would be stupid using any other fruit this month.

Blueberry, Lemon, Poppy Seed & Almond Cake
Serves 8-10

Inspired by Coco’s and Elana’s almond cakes.

4 cups (400 g) almond flour
3 tbsp poppy seeds
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup (120 ml) rapeseed oil or ghee
1/2 cup (120 ml) honey or maple syrup
2 small organic lemons
3 large eggs (replace with chia seeds* if you are vegan)
2 cups (300 g) blueberries (save half for topping)

1 cup/240 ml (250 g) Turkish yogurt, drained (use vegan cream cheese if you are vegan)

2 tbsp honey or maple syrup
1 tsp vanilla extract

Preheat oven to 350°F / 180°C. Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl and set aside. Heat oil and honey in a sauce pan on very low heat until combined. Grate the zest from the 2 lemons and add it to the honey/oil batter. Divide them in half and squeeze the juice from three of the halves into the mixture, saving one half for the glazing. Add the batter to the bowl with the dry ingredients. Beat the eggs and then fold them into the batter together with 1 cup of the blueberries. Stir gently around with a wooden spoon until combined. Grease a 8-inch spring form cake tin, and add the batter to it.

Bake for about 40-50 minutes (depending on size of the pan and oven), or until golden on the outside and baked all way through (you can cover the cake with tin foil during the last 15 minutes of the baking time, if it starts looking burned) . Remove from oven and let cool for at least 30 minutes before removing the sides. Meanwhile, start making the glazing. Drain yogurt in a milk cloth or coffee filter for about 10 minutes. This is to make the yogurt less runny. Discard the water and combine the thick yogurt with honey vanilla extract and the juice from the remaining lemon half. Leave to chill in the fridge. When the cake has cooled completely, cover it with glazing, top with the remaining blueberries and serve. You could also just serve the cake with blueberries and yogurt on the side.

* You can replace three eggs with 3 tbsp chia seeds and 9 tbsp water that you combine and let sit for 15 minutes.


  1. Ines
    Posted 16 Aug ’12 at 09:37 | #

    1/2 cup rapeseed oil is not 240ml!! Did you mean one cup (240ml) or 1/2 cup of oil? I need to make this this weekend! Perfect!!

    • Posted 16 Aug ’12 at 09:59 | #

      Wowser!! Of course it’s not, we must have slipped on the keyboard there. Now it’s corrected, thanks for letting us know and hope you will enjoy the cake!

  2. Posted 16 Aug ’12 at 09:43 | #

    If only blueberries grew here in the very south of Sweden.. That would make me so insanely happy! ( bring some next weekend, Luise? ;)

    But maybe I can make this cake with black currants instead.. anyway it looks absolutely stunning, like a proud, beautiful model in an old painting.

    Have a beautiful blue day!

  3. Posted 16 Aug ’12 at 10:54 | #

    yumm..yumm..Since we don’t find blue berries in our city, do not know how they actually taste, but it looks incredibly delicious.

  4. Posted 16 Aug ’12 at 11:13 | #

    I love the idea of the sweet calzone! I don’t think I’ll be able to forage blueberries, but in a week or two the blackberries will finally be around, so I think I’ll just adapt the recipe! and I’m bookmarking the cake… a friend of mine needs to go gluten- and dairy- free and this is the first cake I’ve seen that does both :-)

  5. Laura Cooper
    Posted 16 Aug ’12 at 11:14 | #

    Delicious! I love the poppy seeds. I have some family visiting next month so I think I will try this for them coming. It’s probably a little big for just my husband and I!

  6. Posted 16 Aug ’12 at 11:30 | #

    Oh this is just gorgeous! I love your take on dessert….it’s always beautiful and healthy. Those are some mighty good looking berries. Can’t wait to try this! Thanks!

  7. Posted 16 Aug ’12 at 12:28 | #

    This is so pretty! Love those big blueberries on top :)

  8. Posted 16 Aug ’12 at 13:05 | #

    Wow, how much do I wish we lived somewhere where blueberries grew everywhere! Lucky little Elsa :-)

  9. Posted 16 Aug ’12 at 13:13 | #

    Mmmmm looks AMAZING! Nothing better than fresh blueberries! (Why don’t I live in a Swedish forest again? ;) How much chia seed gel should I substitute per egg? And do you think coconut oil would work here instead of the grapeseed/ghee? Thanks! I think I just found my new birthday cake! (Unless of course you’ll happen to be in Paris on Sept 6th and want to bring one by haha ;) Enjoy “bueblerry” season with your sweet little treat (I meant Elsa but the cake looks great too!)

  10. Posted 16 Aug ’12 at 13:32 | #

    Amazing! It’s so gorgeous and healthy!! I love it!! I must make this!

  11. Alex
    Posted 16 Aug ’12 at 13:48 | #

    i would love to make this cake but am not gluten intolerant and don’t think i want to use so much almond meal… if i were to use some whole wheat flour combined with some almond meal would the cake come out the same? what kind of ratios would work for the two flours?

    • Posted 16 Aug ’12 at 14:21 | #

      Hi Alex, I am certain that you can use more than just almond flour in this cake. I would preferably use light spelt flour, but I suppose regular all purpose flour works as well. I am not sure about the amounts, but I would try about 2 cups flour and 1 1/2 cup almond flour.
      Good luck!

    • Heather
      Posted 19 Aug ’12 at 16:57 | #

      Hi Alex,

      I made mine with 2 cups spelt flour and 1.5 cups almond. It was great. I cooked it in a bundt pan (not having an 8 inch cake pan) for only 40 minutes and would check it at 35 next time. The wheat flours absorbs more moisture than just almond flour. I also live at altitude in a desert (Utah). This affects the moisture in my baking and timing. Wherever you are it may be different.

      It is delicious though! I served it will a extra dollop of plain greek yogurt.

      • Posted 29 Sep ’13 at 18:57 | #

        Hello Heather, Alex, David & Luise,
        I made this with the ratio suggested by Heather and it worked wonderfully for me as well. I was a bit worried before baking as the texture looked a bit too dense, more bread-like than cake-like, but it turned out perfect. It baked in 33 minutes in a 9-inch round spring form pan, using olive oil as a fat and maple syrup as a sweetener. Delicious with whipped lemony ricotta on top :)

        • Kavya
          Posted 3 Apr ’16 at 17:31 | #

          Hi, I just wanted to add to the discussion. I used 1:1 ratio of almond flour and APF. Because of differences in the hydration properties of both, the cake turned out pretty dry. I’d add 1/2 cup of milk or something next time. It was great otherwise!

  12. Posted 16 Aug ’12 at 13:50 | #

    I have a number of patients that will be very happy to see this summer pleasure. The cake looks so moist and gorgeous. No matter that it’s grain-free: it’s an almond cake in its own right.

  13. Posted 16 Aug ’12 at 14:30 | #

    GORGEOUS cake! I no longer eat grain so this is the perfect dessert recipe for me! It is near the end of blueberry season here in the United States, but I froze a lot of berries that I had gotten locally to use later on this year. I may have to make this cake!

  14. Posted 16 Aug ’12 at 14:35 | #

    this is so beautiful! I love the richness and colors, not to mention delicious :)

  15. Cholie
    Posted 16 Aug ’12 at 14:46 | #

    Very yummy cake! Can I use coconut oil instead of rapeseed oil or ghee?

    • Posted 16 Aug ’12 at 17:01 | #

      Hi Cholie, yes you can absolutely use coconut oil instead of rapeseed oil or ghee.

  16. Posted 16 Aug ’12 at 15:28 | #

    please tell me if almond flour is the same as ground almonds?

    • Posted 16 Aug ’12 at 17:00 | #

      Hi Jan, yes almond flour is the same as finely ground almonds. You can buy almond flour in health stores or well-sorted supermarkets. You can also make it yourself in a food processor. Pulse the almonds until flour like consistency. Make sure not to over process (one minute in the food processor should be about enough), as the almonds can turn into butter if you have a strong food processor.

      • Nikita
        Posted 19 Mar ’18 at 11:26 | #

        Can I use coconut flour or any other flour instead?

  17. Posted 16 Aug ’12 at 16:45 | #

    The cake is a beautiful creation, and I especially like the combination of blueberries in the batter and fresh blueberries on top.

  18. Posted 16 Aug ’12 at 17:06 | #

    This looks great! And the pictures are awesome!

  19. Posted 16 Aug ’12 at 17:15 | #

    this cake is magnificent! i love the combination of blueberries, lemon, AND poppyseeds!! i love that you used almond flour and natural sweeteners! this cake has my name all over it.

  20. Posted 16 Aug ’12 at 17:32 | #

    I absolutely love this recipe! The addition of poppyseeds sounds amazing.

  21. Posted 16 Aug ’12 at 18:30 | #

    Gorgeous! I am crazy for blueberries right now, too.

  22. Linda Kaufman
    Posted 16 Aug ’12 at 18:39 | #

    almond “flour” ???? Have never seen that in health food stores in Paris (along with lots of other things). Any suggestions … combining regular flour with powdered almonds ?
    all these ingredients together sound miam miam.
    Thank you

    • Posted 16 Aug ’12 at 21:53 | #

      Hi Linda, if you check above I have answered a question on how you can combine spelt flour with almond flour/powdered almonds. Happy baking!

    • nathalie
      Posted 8 Aug ’15 at 05:05 | #

      Almond flour is THE FLOUR in france! french use almonds everywhere it is call poudre d’amandes!

  23. Posted 16 Aug ’12 at 19:01 | #

    I am making this as our first celebratory cake in our new house, today! It is just perfect. Love.

  24. Posted 16 Aug ’12 at 21:42 | #

    This cake looks amazing! I wish I could walk out of my door and have a sea of wild blueberries to pick! Oh, and in case anyone tries to make it vegan with chia seeds/water instead of eggs, beware that it won’t really work that well (speaking from experience….).

    • Posted 16 Aug ’12 at 23:23 | #

      Hi Courtney, yes it is pretty wonderful having blueberry fields so close. We have tried one batch of this cake with chia seeds. It doesn’t have the exact same texture or taste as with eggs, but it still tastes really good and holds together well.

  25. Posted 16 Aug ’12 at 22:19 | #

    This looks stunning!

  26. Posted 16 Aug ’12 at 23:22 | #

    Blueberries are by far my favourite berries. This recipe is perfect for when I visit my gluten-free mother. I am always looking for variations on the cakes I usually make.

  27. Posted 16 Aug ’12 at 23:52 | #

    How nice that you have an ocean of blueberries around you. It’s wonderful to get them from their source. Do you freeze them for winter? The cake and the pictures look delicious.

  28. emily
    Posted 17 Aug ’12 at 02:12 | #

    Oh my, that is a lovely cake. Look at all those blueberries, so pretty!

  29. Posted 17 Aug ’12 at 02:46 | #

    What a beautiful cake! And delicious, of course!

  30. Sarah
    Posted 17 Aug ’12 at 11:32 | #

    Hi, I miss the printing symbol, do you not have it anymore? It was so convenience…
    I absolutly need to try this yummy cake! I picked 2 kg blueberries and put them in the freezer, do you think i can use frozen bb for this recipe (in the dough, for the top I will buy fresh ones)? Thanks!

  31. Posted 17 Aug ’12 at 13:00 | #

    I am so fond of your blog, simply all this food is amazing! Sunday I am turning 23 years old, and the weekend will be spend with family and friends. Since I do not eat sugar, this blueberry, almond, and lemon cake is just the perfect cake for a non-sugar eating birthday girl!

    Currently, I am waiting to add the glazing plus berries to the cake. Cannot wait to try it later this afternoon.

    All the best,
    Anne, Denmark

  32. Posted 17 Aug ’12 at 13:38 | #

    It looks delicious and photos are beatiful

  33. Posted 17 Aug ’12 at 18:46 | #

    Just learned about this blog! I love it, and your blueberry cake looks delicious.

  34. Posted 17 Aug ’12 at 22:58 | #

    I usually substitute apple sauce for oil when baking. Do you suppose that would work here? Can’t wait to try this!

  35. Diana
    Posted 18 Aug ’12 at 22:03 | #

    I just made this cake and it is delicious! The only thing I would point out is that I cooked it for only 42 minutes and it came out pretty burnt so I had to scrape off the sides and the top. Just a warning for anyone else baking it!

    • Posted 19 Aug ’12 at 17:31 | #

      Hi Diana, we are glad that you liked the cake. It is true that it can get a little brown during the end of the baking time. We have used a couple of different baking pans and the time has varied from 45-52 minutes until it gets baked through, but the time can of course vary between different ovens. A good advice is to always keep an eye on the oven during the last half of the baking. You can cover the cake with tin foil during the last 15 minutes of the baking time, to help it being baked through without getting burned. We have also added that advice in the recipe. Thanks for letting us know.

  36. Danila
    Posted 19 Aug ’12 at 11:28 | #

    Thank you for the tip about chia seeds.
    This is just another confirm of how beautiful your blog is!
    Best wishes from London! :-)

  37. Sini
    Posted 19 Aug ’12 at 13:17 | #

    Your cake looks beautiful an so delicious! Last Wednesday I went foraging for some blueberries at our summer house. It really is a priority to live here in Scandinavia with all those delicious things growing in our forests – and everyone can enjoy them!!

  38. sandra
    Posted 20 Aug ’12 at 14:48 | #

    I’ve made this yesterday for our garden party and it was absolutely delicious!! It was gone in a blink of an eye, everybody sighing with delight, so thank you!
    Since blueberries are my favorite berries, I’ve planted some plants in our garden but they don’t thrive yet, they seem to need a lot of water.
    Sweden seems like a wonderful place to live.
    All the best, keep cooking the way you do!


  39. Adrienne
    Posted 20 Aug ’12 at 18:43 | #

    Hi There! I love your blog!

    I tried making this cake last night but even after 70 minutes in the oven at 350C in an 8 inch spring form (plus the tin foil top)…the centre of the cake still seemed very moist and almost uncooked…is the cake supposed to be that moist? This is the first time I have cooked with almond flour so I was unsure what the consistency was supposed to be. However, it was still delicious and my partner and I ate it anyways. :)

  40. Posted 21 Aug ’12 at 01:33 | #

    I LOVE the flavors of this cake! Just made lemon poppyseed pancakes, topped with blueberries – thinking this needs to be next!

  41. Posted 21 Aug ’12 at 19:37 | #

    The blueberries that grow wild here are TINY! It would take many hours scouring the fields to get the bowl-ful you have there. They must be a different variety. What a wonderful treat for a late summer gettogether before the arctic winter hits.

  42. Posted 22 Aug ’12 at 10:57 | #

    Looks super yummy! Love the combination with blueberries and poppy seed lemon cake! And I’m happy to see that the recipe index is back on the blog. Now I don’t need to borrow my boyfriends iPhone when I’m trying your recipes :). (But I really love your app! I just don’t have a smart phone…)

  43. Posted 22 Aug ’12 at 15:33 | #

    Amazing! Nu är det bara att gå ut och plocka…

    Thanks for the inspiration!

  44. Posted 22 Aug ’12 at 19:41 | #

    This cake looks incredible! I love the taste of berries and nuts in cakes.

  45. Posted 22 Aug ’12 at 22:55 | #

    I favor a more Primal/Paleo way of eating so I always have to pass your legume/grain/dairy recipes by, but your blog is so beautiful I’ll never unsubscribe. After all, every once in a while you come out with a recipe like this: so close that it is easily adapted!

  46. Posted 23 Aug ’12 at 05:14 | #

    I made this yesterday for my birthday cake. It was absolutely divine! I used a citrus infused olive oil that I had on hand in place of the grapeseed oil and used the maple syrup instead of honey. I cannot.get.enough of this cake! Thank you so much for the post, and for adding a little sweet treat to my birthday!

    • Jessica
      Posted 23 Jul ’16 at 20:11 | #

      Currently making the vegan version (with chianti seeds and maple syrup) – how do you get the rapeseed oil and maple syrup to combine? I’ve tried on the lowest heat on my cooker and it bubbles but there’s no mixing. Help! (Thank you in advance). J

  47. Kristin
    Posted 27 Aug ’12 at 20:42 | #

    Thank you for this wonderful recipe. It’s super delicious, but I have to agree with Adrienne — the center turned out too moist — almost uncooked. I baked it for 50 minutes (covering with tinfoil at the end), and I followed the recipe (although I subbed butter for ghee). Any suggestions for next time? I’d definitely like to make it again soon (my kids love it). Thanks again.

  48. Laura
    Posted 27 Aug ’12 at 22:55 | #

    One of the best cakes ever! My friend and I made this for a bbq on Saturday and we replaced almost all of the sweetener with 2 over-ripe mashed bananas, and it was to die for! Thank you!!!

    • Laura
      Posted 27 Aug ’12 at 22:56 | #

      And we used coconut oil instead of rapeseed oil. The kitchen smelled just heavenly.

  49. Greer
    Posted 27 Sep ’12 at 06:50 | #

    Hello! I’m baking this for my book club tonight and was wondering about the last lemon half – you say to keep it aside for the topping, but there’s no mention of lemon juice in the instructions for the glaze?

  50. Posted 5 Oct ’12 at 15:52 | #

    This look great, the photos a fantastic. I wish blueberries where in season in Australia at the moment. I might try it with frozen ones.

  51. Jane Avery
    Posted 28 Oct ’12 at 15:29 | #

    I made this cake on my half term holiday- totally delicious, and wolfed down by my hungry teenagers and friends. For topping I mixed cream cheese with yoghurt, to make it thicker (I had only v runny yoghurt) and also grated some extra lemon zest into this topping- SO good! Thank you for all your lovely recipes that you are sharing, trying them out has made a real difference to how healthily we all eat now, as a family.

    • Posted 29 Oct ’12 at 12:42 | #

      Hi Jane, thank you for your comment.
      We are very glad that you enjoyed the cake and that we have been able to help your family eat healthier.

  52. Posted 20 Nov ’12 at 12:15 | #

    I made this tonight – absolutely incredible. I made a few changes – i used coconut oil instead of ghee, 2 1/2 cups almond flour and 1 1/2 cups buckwheat flour. came out beautifully. i’ll be posting it up on my blog, with thanks to you guys. thanks xoxo

  53. Posted 16 Jan ’13 at 16:25 | #

    I hope the birthday boy will like this tomorrow morning.
    Looks good so far

  54. Camille
    Posted 23 Feb ’13 at 00:59 | #

    I made this last night and it turned out beautifully! It’s delicious and subtle. It was just as good when i had one (or two) slices this afternoon! xoxo

  55. Toni
    Posted 27 Feb ’13 at 16:45 | #

    This recipe looks awesome!!
    I wanted to try it, but as I live in Germany I wasn’t really sure how to translate the “turkish yogurt” for the frosting. Is it basically just usual plain yogurt?? Or is there anything special about it? :)

    • Posted 27 Feb ’13 at 20:32 | #

      Hi Toni, Turkish Yogurt is similar to Greek Yogurt. It is fatter than plain yogurt (around 10%) and is therefore thicker and better to use as topping on a cake. You can also replace it with Quark cheese if that is easier to find in Germany?
      Good luck!

  56. Stephanie
    Posted 9 Mar ’13 at 06:40 | #

    This looks beautiful! I want to make this for my daughter’s birthday. I don’t have turkish yogurt or vegan cream cheese. Can I use regular cream cheese or whipping cream? Any other suggestions? Thanks!

    • Posted 9 Mar ’13 at 16:24 | #

      Hi Stephanie, yes you can definitely use regular cream cheese or whipped cream instead if you prefer that.
      Good luck!

  57. Posted 8 Apr ’13 at 19:25 | #

    Totally gorgeous and so delicious looking! YOu lucky ducks to have blueberries all around. I can only buy them in teensy little packages at the store. :(

  58. Katie
    Posted 11 Apr ’13 at 01:34 | #

    What a lovely recipe. Do you have any thoughts on using squeeze-dried almond pulp (made from almond milk) as opposed to dry almond flour?

  59. Posted 11 Apr ’13 at 15:28 | #

    Just found your site through Prismatic. This recipe looks delicious, I’ll try it with coconut oil instead of the rapeseed, it’s super healthy. Love the poppy seeds!

  60. Posted 30 May ’13 at 03:50 | #

    Your blog is unbelievably amazing! Your photography is stunning! You should teach food photography courses if you don’t already, I would totally want to go. Random question if you don’t mind me asking, what did you use for the backdrop of these photos? I’ve taken so many light photos on my blog with light backgrounds and I’m wanting to try some darker backgrounds. Thanks :)

  61. Jesse
    Posted 14 Jun ’13 at 14:35 | #

    Hi there! I’m planning to make this for my birthday and was wondering how long in advance I can make the cake. For example, if I make it tomorrow evening and serve it Sunday afternoon, would that be alright? Would you leave it out overnight or keep it in the fridge?


  62. Sue
    Posted 21 Nov ’13 at 23:42 | #

    Thank you so much for this wonderful recipe. I so rarely have cakes as I am gluten-free and sugar-free! This was the most beautiful cake which we made for my birthday. I halved the ingredients in a smaller baking tin and used the tin foil trick for the last 10 minutes. My husband adores cakes and was very impressed with this one ….

  63. Kate
    Posted 12 Jan ’14 at 23:52 | #

    That was a lovely cake thank you. I switched some things around though and made an raspberry, pink grapefruit and almond cake- with mint instead of poppy seads. All quantities the same, it was a delightful combination :-)

  64. C
    Posted 28 Jan ’14 at 08:41 | #

    This might sound like a stupid question, but is the lemon flavor very strong? I’m trying to make a cake for something and love the idea of this cake but I would alter it with a different “frosting” to suite what I need but if the cake is a very strong lemon flavor than it wouldn’t work. But I assume cutting back on the lemon juice would change the texture.

    Also the vegan version you made, was the texture drastically different?

    Sorry for all of the questions, I normally would experiment myself but am searching for something that I know already works because I don’t have time to make a cake that may “fail”, you know?

    Thank you so much!

  65. Holly
    Posted 12 Feb ’14 at 23:25 | #

    Hi, I made this cake for a birthday a couple of months ago and it was a huge success. I wondered if I can use this same recipe to make individual cupcakes? Have you tried this? And would you have any idea how long they would take to bake or need to adjust temperature? Thanks

    • Lauren
      Posted 14 Apr ’17 at 04:30 | #

      Did anyone ever find out if this would work as cupcakes? If so, cook for how long at what heat? Thanks!

  66. Jayde
    Posted 2 Mar ’14 at 10:48 | #

    Hi Guys,
    thank you so much for sharing this beautiful recipe! I made it for my family this afternoon and everyone absolutely loved it!!! I replaced the ghee/rapeseed oil with coconut oil and it was delicious! Your website is amazing!! So inspiring and you can really notice how much care, passion and love you put into baking, photography, presentation of food…keep up the great work!! Can’t wait to purchase your cookbooks! Jayde xx

  67. Victoria Rechner
    Posted 17 Mar ’14 at 16:22 | #


  68. Jurate
    Posted 4 Apr ’14 at 11:17 | #

    I baked this yesterday, now just waiting to be decorated. Bit confused mixing oil/honey+lemon mixture with yoghurt for glazing or I just misunderstood something? :/

  69. Posted 8 Apr ’14 at 04:15 | #

    I cannot wait to eat an entire one of these delicious cakes! http://herbalparenting.blogspot.com/

  70. Posted 15 Apr ’14 at 05:13 | #

    I made this cake last night for our family Passover feast and it was a success! I used coconut oil and used strawberries instead of blueberries inside. it was AMAZING! for a family that steers clear of refined sugar and sweets, it was delightful. The yoghurt topping was delicious change to horrible frostings and creams on normal cakes. So easy to make and minimal ingredients, which is really important for people who aren’t the most competent bakers like myself. thank you!!

  71. Sarah and Jesse
    Posted 12 May ’14 at 00:21 | #

    We made it but with apricots instead of blueberries, nooppyseeds, and equal parts almond flour, polenta, and buckwheat flour instead of all almond flour, and it was FABULOUS, thanks for the recipe!

  72. Posted 16 Jun ’14 at 07:12 | #

    I can’t wait to try this! Going to use the sugar free maple syrup to make it low carb. (May have to use a whip cream or cream cheese style drizzle or icing.) :D

    • Posted 16 Aug ’14 at 18:36 | #

      I had a chance to make this, with just a couple low carb tweaks, and I have to say its one of the best low carb desserts I’ve had. Worthy of serving to guests!


  73. Anjali
    Posted 3 Jul ’14 at 07:51 | #

    Hi tried this one today..I fact still in the oven..:)
    Have replaced part of almond flour with coconut flour..it smells amazing..can’t wait to see final product.

    Thanks for the recipe

  74. Anjali
    Posted 3 Jul ’14 at 10:12 | #

    It came out wonderful ..I used 200gm of almond meal,100gm of coconut flour and 100 gm of All purpose flor…coconut complements the berries perfectly.


  75. Elda
    Posted 3 Jul ’14 at 23:18 | #

    Although I have read comments about the baking, I would appreciate some advice. The taste was lovely, but somehow, it did not feel as if it was totally baked through and yet was … well, perhaps not burned but almost you could say. I am concerned about the quantity of oil, if I used too much.
    Perhaps a combination of
    1. Too much oil?
    2. Not a ‘heavy’ enough baking pan
    3. Too hot an oven? (which would mean perhaps less than 175 – cook longer.

    Quite sad actually I mean the ingredients are quite expensive. Blueberries are around but depending on the store perhaps 24.90 swedish crowns for 125g. Almond flour is not cheap either!

    So the oil, is 120 ml correct? – that is 1 dl and a a tad more ….?

    Would really like to get this to a ‘perfection’

    Thanking you for any help you can think of.

    • Posted 4 Aug ’14 at 10:13 | #

      Hi Elda, I don’t think you have used too much oil, but you should be aware that almond flour is different to bake with than normal wheat flour. It is normal that the cake is a bit more moist towards the center, but it shouldn’t be completely unbaked. If it is unbaked, it needs more time in the oven. Check it by inserting a tooth pick – the cake is ready when it comes out clean. The top might look a bit burnt but it’s only natural and won’t affect the flavor. Because of how moist the cake is, it will also taste great one or two days after it is baked. This is one of the things that I really appreciate with almond flour cakes.
      If you are not allergic to gluten, you can also replace half of the almond flour with spelt flour.
      If you are looking for other ways to use almond flour in cakes, you can check out our Chocolate & Banana cake and our Rhubarb Cake. We have mixed the almond flour with buckwheat in those cakes and they will therefore have a firmer consistency.

      I agree that blueberries can be expensive, so I recommend using frozen when they are not in season. But if you buy them right now (in August), they are a lot cheaper than any other time of the year. Just make sure you buy Swedish forest blueberries and not the larger foreign version. Swedish blueberries are cheaper and a lot healthier. And you can of course also find them in the Swedish forests for free ;)

  76. Christine
    Posted 5 Aug ’14 at 08:24 | #

    This recipe was delicious! For our oven the time was a tad too long but we were good about checking on it every so often. Thank you for sharing!

  77. smita sangani
    Posted 15 Aug ’14 at 22:55 | #

    This recipe turned out so good can’t wait all my family to try it, i made it with chia seed as egg replacer, and it tastes amazing!
    Thank you for sharing. Just ordered your book on my kindle. can’t wait to try some more recipes.

  78. Greta
    Posted 8 Oct ’14 at 22:10 | #

    Do you think frozen blueberries would work well? I picked a lot over the summer but the fresh organic ones in the grocery store are expensive!

  79. Roxanne
    Posted 9 Dec ’14 at 13:32 | #

    I made this tonight with the vegan variation, except I didnt bother with the cream cheese frosting. It is sweet enough for me so I will just have it with a bit of coconut icecream. I used coconut oil and flax seed with good success. The flax isnt as good as a binder as eggs but the cake holds together when sliced which is more than I can say for other vegan recipes :) 40min was too long so next time I would check it after 30min and definitely put foil on as suggested. Overall great cake and a good use of my home made almond meal (surplus from making almond milk). Thanks!

  80. Posted 9 Dec ’14 at 15:05 | #

    I made this for my birthday and it recieved rave reviews – thank you for the deliciousness!
    Also heard the feature about your cookbook on BBC Radio 4 the other day and thought I couldn’t agree more. Your recipes are fantastic.

  81. Addie
    Posted 28 Jan ’15 at 19:52 | #

    This is my favorite cake. I’ve been making it since the recipe was originally published, and I just keep coming back for it. Thank you so much!

  82. Kate
    Posted 3 Feb ’15 at 21:33 | #

    Could the almond flour be substituted for Coconut? I want to bake this for my aunt but she’s sensitive to too much nut, however I know that coconut flour is safe for her. Would it be ok?

  83. Laurel
    Posted 7 Feb ’15 at 16:37 | #

    This was so delicious!! And my first successful paleo baking experience. :) Thank you for a wonderful recipe!

  84. Andrew
    Posted 9 Feb ’15 at 18:09 | #

    Hi there David and Luisa, I made this cake with coconut oil and it was divine! Instead of using the yoghurt icing, I did my own avocado-cacao icing which complemented the cake beautifully! thank you for the recipe! :-)

  85. Kate
    Posted 3 Mar ’15 at 13:19 | #

    Lovely cake! I used coconut oil instead of the ghee. As it was still a bit warm, I drizzled the yogurt on top as I served it. The birthday girl was very pleased :-)

  86. Kine
    Posted 12 Mar ’15 at 11:53 | #

    This looks super yummy! Instead of chia seeds, do you think I could use egg substitute like “No egg”?

  87. Posted 20 Mar ’15 at 16:03 | #


    C’est Magnifique ! Je viens de tester votre recette.

  88. Sloane
    Posted 26 Mar ’15 at 19:34 | #

    Can coconut oil be used for this recipe?

  89. Posted 2 Apr ’15 at 08:45 | #

    I made a lot of friends happy with this beautiful cake! Even after 3 days in the fridge, it was still delicious and moist. Loved it!
    I used a mixture of fresh berries and frozen ones (the frozen ones for the batter, the fresh ones for the topping) because here in Belgium, they don’t grow that easily ;) But it worked perfectly!
    Thanks for the recipe!
    Kisses from Karolien
    Ghent, Belgium

  90. Liz
    Posted 23 Apr ’15 at 10:50 | #

    I made the cake for my husband’s birthday amd it was amazing! I opted for the vegan version and didn’t use poppy seeds and we were fighting for the last piece!
    I’d like to recomend that you include the “egg to chia seed conversion” in your instructions though. If you opt for vegan make sure you prepare 1 TBSP of Chia Seeds + 3 TBSP water for EACH egg needed; stir well and let sit for 5 min. before folding it in to the batter. For this recipe you would need 3 TBSP of Chia Seeds + 9 TBSP water.
    Cheers, LiZ

  91. Amanda
    Posted 12 May ’15 at 18:53 | #

    Hi, do you know the calories in this cake?

  92. Posted 13 May ’15 at 22:00 | #

    This looks absolutely amazing and i really want to make it for my mothers birthday this weekend! I was wondering if I could make this cake 2 days in advance and keep it in the fridge (unfrosted). Would it still taste the same?

    Thanks for a great blog!

  93. Laura
    Posted 1 Jun ’15 at 16:55 | #

    Hi! i have both your books and cook recipes from them and your website all the time! So thank you for a lot of great diners where my friends are always amazed (ultimate favorite: the chocolate chili beans!). I have friends coming over next week so I’m planning to make this cake and I have 2 questions concerning the recipe: first, is it okay if I use Olive oil? or does it have to be rapeseed? and second, what is turkish yogurt? I’m not sure I can find it in France easily… can greek yogurt or reguler yogurt work as well? Thank you so much for you answer and for all your recipes! all the best, Laura

    • Posted 3 Jun ’15 at 14:16 | #

      Hi Laura, yes you can use olive oil, you might want to try choosing a mildly flavoured one.
      And Turkish yogurt is a thick yogurt very similar to Greek yogurt, so they can easily be substituted with each other. Regular yogurt might be too thin for this.

  94. Cait
    Posted 4 Jun ’15 at 21:48 | #

    Such an amazing cake! I’ve made it several times now and everyone absolutely loves it! I make it with chia seeds instead of eggs and it always turns out amazing! Even the raw batter is phenomenal! Instead of putting a dairy frosting on top, I make a coconut whipped cream with a touch of lemon juice and local honey. The coconut topping works well with this cake. Thank you for sharing the recipe and beautiful photographs!

  95. emm
    Posted 10 Jun ’15 at 21:49 | #

    Has anyone used the Chia seeds?
    If so how much should I use?

    • Liz
      Posted 11 Jun ’15 at 09:11 | #

      I did. you prepare 1 TBSP of Chia Seeds + 3 TBSP water for EACH egg needed; stir well and let sit for 5 min. before folding it in to the batter. For this recipe you would need 3 TBSP of Chia Seeds + 9 TBSP water.
      Cheers, LiZ

  96. Gabrielle
    Posted 6 Jul ’15 at 17:44 | #

    I am going to make this vegan, and instead of vegan cream cheese I made some homemade cinnamon cashew cream with dates and figs as a natural sweetener to the cream. I was wondering though instead of chia seeds could you use applesauces as an egg replacement?

  97. Patricia Roy
    Posted 31 Jul ’15 at 19:48 | #

    I love this. I just made this as a cupcake.

  98. Dawn
    Posted 2 Aug ’15 at 18:54 | #

    Just making this now with chia seeds instead of poppy and will top with fresh whipping cream. Yay for blueberry season!!

  99. hannah
    Posted 23 Aug ’15 at 16:11 | #

    I made this with “flax eggs” instead of eggs (for a vegan alternative) using 3 tbsp flaxseed and 9 tbsp water.. Unfortunately it didnt work out at all. The cake was far too dense and thick (so I added some almond milk to make it mixable),even so after cooking it just crumbled and wouldnt hold together. Any suggestions for next time? Still tasted delicious though!

  100. K
    Posted 10 Nov ’15 at 15:31 | #

    Can you use the pie filling , we don’t get fresh blueberries here

  101. Sara D
    Posted 12 Feb ’16 at 22:42 | #

    I only have a 9 inch spring form pan. Do you think I could make this ia regular 8 inch cake pan or would it stick too much? Thanks!

  102. Susanne
    Posted 19 Feb ’16 at 11:48 | #

    I want to bake this cake for my sister’s birthday this weekend. Will frozen blueberrier work?

  103. Sara D
    Posted 19 Feb ’16 at 21:27 | #

    So I took a chance and made this in a regular 8 inch cake pan, liberally greased with coconut oil, and had no problems removing the cake from the pan after cooling. It held together perfectly in fact, and did not seem at all fragile. I set my timer for 30 minutes and the center was still too wet, so I baked for another 10 minutes. I think that was a tad too long, so next time I’ll try 35. I used frozen blueberries, rinsed first and then dried on paper towels to prevent bleeding into the batter. Next time I’ll also make a warm blueberry sauce to serve on top of the cake (tried it the first time with a coconut flour icing which I did not like at all).

    • Susanne
      Posted 19 Feb ’16 at 21:38 | #

      Thank you, Sara, for your reply! Did you thaw the blueberries before you put them in the cake? The blueberry sauce is a great idea!

      • Sara D
        Posted 19 Feb ’16 at 21:43 | #

        Yes, I put the frozen blueberries in a strainer and ran cool water over them for a minute to help thaw them (and I read online that this prevents frozen berries from bleeding into the batter), and then I spread them on paper towels to dry while I made the cake. I’d say they were pretty well thawed out by the time I folded them into the batter. This is a great birthday cake if you don’t like sickening, overly sweet desserts, and would also be great for brunch!

        • Susanne
          Posted 21 Feb ’16 at 09:20 | #

          Thank you for your advice! The cake was a success :)

  104. Evelina
    Posted 26 Feb ’16 at 02:41 | #

    Would like to try this recipe, this cake looks very delicious and healthy. I would prefer not to use baking soda and baking powder. Can I use instant yeast instead? If so, how much instant yeast should I put in there and how long should I let it proof before I start to mix with other ingredients?
    Will the baking time and temperature the same?


  105. Danielle
    Posted 26 Feb ’16 at 10:40 | #

    I really want to try this for my Daughters 1st Birthday cake. Could I use coconut flour instead of almond and would melted butter or olive oil be better?
    Many Thanks, Danielle

  106. Andrea
    Posted 31 Jul ’16 at 14:18 | #

    I made this tonight and it was a total disaster. I followed the recipie and wondering what I did wrong? It was a crumbly dry mess

  107. Louise
    Posted 8 Aug ’16 at 19:29 | #

    I made this cake yesterday. It is so delicious and not overly sweet. The poppy seeds add a lovely texture/crunch.
    Thank you.

  108. Posted 26 Aug ’16 at 02:40 | #

    Your photo makes a blueberry cake look sublime. I also like the mini calzones idea. I might be trying that soon!

  109. charlotte
    Posted 31 Mar ’17 at 23:33 | #

    I just wondered if this cake would freeze well? Thinking about weddings…

  110. Aggi
    Posted 5 Jul ’17 at 15:14 | #

    Can I use white poppy seeds or just omit them altogether?

  111. Carol
    Posted 24 Sep ’17 at 18:23 | #

    This is a fabulous recipe!! Thank you!! I made it with the chia eggs and it was loved by all!! My 5yo was particularly impressed. I topped it with a cashew, lemon and honey frosting.

  112. Posted 19 Oct ’17 at 00:57 | #

    In your ingredients on this specific website; you mispelled GRAPESEED OIL, and put RAPESEED OIL. :(

    • Carol
      Posted 19 Oct ’17 at 15:17 | #

      Rapeseed oil is a thing, rapeseed is related to canola.

  113. Christine Burkins
    Posted 26 Oct ’17 at 23:57 | #

    I love the look of this cake and the recipe seems lovely. I tried printing off the recipe only to end up with pages and pages of comments. That is truly frustrating.

  114. Posted 31 Jan ’18 at 23:24 | #

    Super helpful recipe. Thanks for sharing.

  115. Elyse
    Posted 5 Feb ’18 at 05:18 | #

    I just made this cake with greek yoghurt but am wondering how to get the glaze a perfect consistency without having the use of coffee filters or a cotton sheet. I tried paper towel massive fail and a bit silly of me really. I put the yoghurt on but its quite watery hoping it may set a little whilst in the fridge.

  116. Posted 1 Jan ’19 at 00:58 | #

    I love blueberry! I love lemon! And I love almonds! It’s the perfect combination of my three favorite things. This is an amazing recipe.

  117. Posted 9 Jan ’19 at 07:40 | #

    My husband and kids loved this blueberry lemon almond cake when I made this last Christmas! Will surely make this again soon!

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